Sweet Cinnamon Rolls

For dough Pour the water into a small bowl. Sprinkle in the yeast and let it dissolve (about 5 minutes). In a large bowl, stir together the warm milk and sugar. Then stir in the dissolved yeast, egg, and vanilla extract.

With a wooden spoon, stir 2 cups of the flour into the liquid, then beat well for 100 stokes. Cover the bowl with plastic wrap and leave the sponge undisturbed for 15 minutes.

Stir the salt and then the soft butter into the sponge. Add the remaining flour, about 1/3 cup at a time, stirring well each time. When the dough balls up and becomes impossible to stir, flour your hands and knead the dough right in the bowl for 2 to 3 minutes.

Transfer the dough to a well-floured counter and continue to knead it for about 6 to 7 more minutes, until its smooth and elastic. Put the dough in a large, clean, lightly-oiled bowl, turning to coat the entire surface. Cover the bowl with plastic and set it aside in a warm, draft-free spot until the dough doubles (about 1 hour). Meanwhile, prepare the filling. Stir together the brown sugar, nuts, and cinnamon in a small bowl until well combined.

When the dough has risen, punch it down several times to deflate it. Then knead the dough again on a lightly floured surface for 1 minute. Cover the dough with plastic wrap and let it rest for 10-15 minutes. Butter a 9x13-baking pan.

Reflour your working area and, using a floured rolling pin, roll the dough into a 12x16-inch rectangle so that a long edge is closest to you.

Spread the soft butter over the dough, leaving a 1-inch border along each of the long edges. Cover the butter evenly with the cinnamon-nut mixture, pressing it down gently. Lightly moisten both long edges with water.

Starting at the long edge closest to you, snugly roll up the dough. Pinch the seam together. Cut the dough into 12 equal pieces. Evenly space the rolls in the pan, brushing the outer edges with a little melted butter (to keep them from sticking together as they bake) Cover the pan with plastic wrap and let the rolls rise until nearly doubled, about 35 to 45 minutes. Heat the oven to 350 near the end of the rising.

Remove the plastic and bake the rolls on the center rack for about 30 minutes, until golden and cooked through. Run a spatula around the pan to loose the rolls, then invert them onto a large baking sheet. Carefully pull apart the rolls and set them right side up on a cooling rack for a few minutes. While the rolls are cooling, mix icing ingredients. Drizzle rolls with icing. Serve warm.

Makes 12 large rolls