Ravenwood's Cinnamon Rolls

In a small saucepan, heat and stir the water and the 1/4 cup cut-up butter until just warm (105 degree F to 115 degree F) and the butter almost melts. In a large mixing bowl, stir together the butter mixture, sugar, egg, yeast, and salt, stirring to dissolve yeast. Let the mixture stand for 10 minutes or until its bubbly on top.

Using a wooden spoon, stir in 1-3/4 cups of the flour; mix well. Stir in as much of the remaining flour as you can.

Turn the dough out onto a floured surface and knead in enough of the remaining flour to make a moderately soft dough thats smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place it in a lightly greased bowl; turn once to grease the surface of the dough. Cover and let the dough rise in a warm place until mixture is doubled in size (about 1 hour).

Punch dough down; turn out onto a lightly floured surface. Cover the dough and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into an 18x10-inch rectangle. Spread with the 1/4 cup softened butter. In a small bowl, combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with nuts. Tightly roll into a spiral, starting from along side. Pinch the seams to seal the roll.

Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly doubled (about 30 to 40 minutes)*.

Bake the rolls in a 350 degree F oven for about 30 minutes or until golden. Invert rolls onto a wire rack. Invert again onto a serving platter. Cool them slightly. Drizzle with Powdered Sugar Icing. Serve warm.