Set out to soften:

   - 2 sticks butter (will be used separately)

Heat to 115° in the kettle:

   - 1/2 cup water

Heat to 115° in the small sauce pan:

   - 2 cups milk

Pour water into the 1 cup glass measuring cup and stir in with a fork:

   - 4 1/2 tsp active dry yeast

Put the yeast mixture aside for a about 5 minutes.

Pour the milk into a large bowl and stir in:

   - 2/3 cup sugar

Add the yeast mixture to the milk mixture, then add:

   - 2 eggs

   - 4 tsp vanilla extract

   - 4 cups flour

Beat well, cover with plastic wrap, and leave undisturbed for 15 minutes.

Stir in 1 stick of softened butter and:

   - 3 tsp salt

Add 1/3 cup at a time, stirring well each time:

   - up to 4 cups more flour

When the dough balls up and can't be stirred with the spoon, knead the dough in the bowl for 2 or 3 minutes. Move to the counter and continue to knead it for 6 or 7 more minutes, until it's smooth and elastic. Put the dough in an oiled bowl, turning to coat the entire surface. Cover the bowl with plastic wrap and set aside to rise until doubled (about an hour). 

Meanwhile, prepare the filling by stirring together:

   - 1 1/2 cup brown sugar

   - 1 1/2 cup walnuts or pecans (chopped)

   - 4 tsp cinnamon

When the dough has risen, punch it down several times then knead it on a lightly floured surface for 1 minute. Cover and let it rest for another 10-15 minutes. Grease two 9x13 pans.

Flour the work area and rolling pin. Divide the dough into two portions and work with one portion at a time. Roll the first portion into a 12x16-inch rectangle with the long edge closest to you. If the dough springs back as you roll it out, let it rest another 2 or 3 minutes.

Spread the other stick of butter over the dough, leaving a 1-inch border along each of the long edges. Cover the butter with the filling mixture, pressing it down slightly. use a brush to lightly moisten both long edges with water.

Roll up the dough, starting at the long edge closest to you. Pinch the seam together. Cut the dough into 12 equal pieces. Evenly space the rolls in one of the baking dishes and cover the pan with plastic wrap. Let the rolls rise until almost doubled, about 35-45 minutes. Halfway through rising, preheat oven to 350°. Repeat with the second half of the dough.

Remove plastic and bake until golden, about 30 minutes. (Start checking at 20 minutes.)

Optional Glaze

Melt:

   - 1/2 cup butter

Add to melted butter:

   - 3 cups confectioners' sugar

   - 5 Tbs milk or cream

   - 2-3 drops vanilla extract

Mix together. If too thin, add more confectioners' sugar; if too thick, add more milk - a very little at a time. When at the desired consistency, drizzle over baked cinnamon rolls.