6 c. flour
1/2 c. sugar
1 c. milk
1/4 c. butter
1/3 c. butter, melted
2 pkg. yeast
1 1/2 tsp. salt
1 c. water
2 eggs

FILLING:

3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts

GLAZE:

3 tbsp. butter, melted
1/2 tsp. maple flavoring
3 to 4 tbsp. hot coffee

Combine 2 cups flour, yeast, 1/2 cup sugar, and salt. Mix well. In saucepan, heat milk, water, and butter until very warm (butter does not need to melt). Add to flour mixture. Mix well. Add eggs, one at a time, mixing well. Using electric mixer, blend at medium speed for 3 minutes. By hand, add enough of remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 minutes.

Place in greased bowl, turning dough to grease top. Cover. Let rise in warm place until light and doubled, about 1 hour. Prepare filling ingredients. Set aside.

Punch dough down. Divide in 2 parts. On lightly floured surface, roll or pat each half to a 9x12 inch rectangle. Brush each half with melted butter; sprinkle with half of filling. Starting with narrow edge, roll up tightly. Pinch edge to seal. Cut into 12 slices.

Place in greased 9x13 inch cake pans. Cover and let rise in warm place until almost doubled. Bake at 375 degrees for 20-25 minutes until golden brown. Combine glaze ingredients. Blend until smooth and drizzle over hot rolls. Cool.