3/4 c. sugar
1/2 c. of eggs
1/4 c. butter
2 tsp. salt
20 oz. yeast (2 packages)
2 c. scalded milk
6 to 7 c. flour

Scald milk. Put yeast in bottom of bowl. Add everything but the flour. Don't add milk until it is lukewarm after you have scalded it. Add six cups of flour until soft not sticky. Knead in as much as you need to make dough soft and powdery. Let rise in bowl covered with damp cloth. About 1 hour.

FILLING:

2 sticks melted butter
Sugar, Cinnamon, nuts, brown sugar and raisins

Roll out the dough 9 x 20 1/2 inch thick. Brush on butter and cover with rest of ingredients. Roll up into tube and cut into 1/2 inch thick pieces (can freeze at this point). Brush with butter. Let them rise (about 15 minutes). Bake 20 to 25 minutes at 350 degrees. They don't brown they just get pale.

GLAZE:

2 tbsp. butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar

Mix together and make a thin glaze that is spreadable.