1 pkg. dry active yeast
1/2 c. warm water
1/2 c. scalded milk
1/2 c. sugar
6 tbsp. butter
Shake of salt
3 1/2 to 4 c. of flour

Combine water and yeast with 2 teaspoons of sugar and set aside. In mixing bowl, combine sugar, salt and butter until smooth. Add egg and blend. Add milk and blend. Add yeast and blend. Add 2 cups flour and blend. Add remaining flour until desired consistency is reached. Knead for 5 minutes and place in greased bowl and grease top of bread and cover. Place in warm area for about 2 hours or until bread has doubled in size.

Divide bread into 2 even parts. Roll dough into a rectangle shape. Rub soft butter over entire area of dough. Sprinkle cinnamon mixture over butter. Add nuts or raisin if wanted and roll up tightly, long ways. Cut into 3/4 to 1 inch buns. Place in greased pan, cover and let it rise again until doubled in size. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Take from pan while hot, so buns do not stick. Let cool until lukewarm, then add frosting.

FROSTING:

1/2 c. butter
4 c. powdered sugar
2 tsp. vanilla
3 to 4 tbsp. milk

Melt butter in saucepan over medium heat until butter turns brown. Stir in powdered sugar and vanilla until desired consistency. Icing should be slightly runny. Drip over buns.