Make dough the day before.
1 cup water
1 cup butter
¾ cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, slightly beaten
2 (0.25-ounce) packages yeast
½ cup warm water
7½ cups flour
½ cup butter, softened
1 cup brown sugar
¼ cup cinnamon
1 recipe Powdered Sugar Glaze (see next column)
In a large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the ½ cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight. (A 5-quart ice cream bucket with lid also works well.)
When ready to roll out, divide dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12x6-inch rectangle about ½-inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll–style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at a time at 375° F for about 15 minutes or until lightly browned. Spread with Powdered Sugar Glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.
Powdered Sugar Glaze
½ cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
Cream above ingredients together. Spread over warm cinnamon rolls.