Heat oven to 350 F. In the mixing bowl, put yeast, warm water, milk, sugar, melted butter, salt and egg. Mix. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

Tip out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan. (**If freezing, cover with plastic and put in freezer.) Otherwise let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

This won the Excel comparison. Made 12/20/18.

** Freezing Unbaked Cinnamon Rolls: The night before you want to bake them, take frozen rolls in pan and them thaw in the fridge overnight. In the morning, take them out, set the pan someplace warm until theyve doubled in volume. When thawed should take 1-2 hours to rise. Once doubled, bake them.