1 tbsp. active dry yeast
1/4 c. warm water
1 1/2 c. sourdough starter
3/4 c. milk
1 tsp. vanilla extract
2 tbsp. sugar
1 tsp. salt
1 tbsp. melted butter
3 1/2 to 4 1/2 c. all-purpose flour
1 1/2 tsp. cinnamon
1/4 c. sugar
2 tbsp. softened butter
1/2 c. chopped walnuts
1/2 to 3/4 c. raisins
Drizzle Topping (see below)

Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl, combine softened yeast, sourdough starter, milk, vanilla, 2 tablespoons sugar, salt and 1 tablespoon melted butter. Stir in enough flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside.

Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Dough will become softer as it is kneaded. Place in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 2 hours or until doubled in size.

In a small bowl, combine cinnamon and 1/4 cup sugar; set aside. Grease 2 (8 inch) square or 2 (9 inch) round baking pans; set aside. Punch down dough. Turn onto lightly floured surface. Roll out dough to a 24 x 10 inch rectangle. Spread softened butter over dough, leaving a 1-inch strip on 1 long side uncovered. Sprinkle buttered area evenly with cinnamon-sugar mixture. Sprinkle with chopped nuts and raisins, if desired.

Beginning on covered long side, roll up jelly-roll fashion. Pinch edges to seal. Cut roll into 24 slices. Arrange cut side down in prepared baking pan with sides touching. Cover with a cloth and set in a warm place free from drafts. Let rise about 1 1/2 hours or until doubled in size. Preheat oven to 400 degrees. Bake 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes.

PREPARE DRIZZLE TOPPING:

1 1/2 c. powdered sugar
1 to 2 tbsp. milk
3 drops vanilla

Beat until smooth. Turn baked rolls out of pans onto a rack. Turn top side up. While still warm, drizzle with topping. Makes 24 rolls.