Dough: In a small mixing bowl combine warm water, yeast and 1 teaspoon sugar. Set aside.
In a large bowl, mix milk, 2/3 cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well floured board; knead 5 to 10 minutes. Place in a well buttered glass or plastic bowl, cover and let rise in a warm draft free place until doubled in bulk, about 1 1/2 hours
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 rectangle.
Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over butter3ed dough. Sprinkle with walnuts and or raisins, if desired. Roll up jellyroll fashion and pinch edge together to seal. Cut into 15 slices
Coat bottom of a 13x9 inch baking pan and an 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm, draft free place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
Spread tops with First Rate Cream Cheese recipe, found in this program