Cinnamon Rolls 

1/4 cup granulated sugar (50ml)
1/2 cup warm water (125ml)
1 tablespoon dry yeast
1/2 cup milk (125ml)
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups plain flour

Filling

1 cup butter
1 1/2 cups brown sugar
1 cp coarsely chopped pecans/walnuts (optional)
1 generous tbsp cinnamon

In a large bowl, dissolve 1 tsp of the sugar in warm water.  Sprinkle in yeast, let stand for 10 minutes or until frothy.  Meanwhile in small saucepan heat together milk remaining sugar, butter and salt until butter is melted, let cool to lukewarm.  Stir into yeast mixture along with eggs.  With electric mixer, gradually beat in 1 1/2 cups of the flour, beat for 2 minutes or until smooth.  With wooden spoon, gradually stir enough of the remaining flour to make soft slightly sticky dough.

Turned out dough onto lightly floured surface , knead for 7 - 10 minutes or until smooth and elastic.  Place in large greased bowl , turning to grease all over.  Cover lightly with plastic wrap let rise in warm draft free place until doubled in bulk. 

Filling :   meanwhile in a saucepan over medium heat melt butter and sugar mixing well together add cinnamon and pecan/walnuts (optional) and set aside.

Turn the oven on, punch down dough and turn out onto lightly floured surface.  Roll out into 18 x 14 inch (45 x35cm) rectangle.  Brush with half the melted butter leaving a 1 cm border uncovered.  sprinkle the sugar mixture, here you can leave some of the mixture to pour on top later.  Starting at long side tightly roll up pinching seam to seal.  Brush with melted butter.  With a serrated knife cut into 15 pieces place cut side down in the pan cover and let rise until double in bulk.

Finally pour the remaining sugar mixture on top and bake for 30 minutes (this all depends on your ovens really)| or until golden and top sounds hollow when tapped.  Let stand for a couple of minutes and then you can serve and enjoy.