Cinnamon Swirl Rolls

This variation turns the enriched bread dough from Cinnamon Swirl Bread into soft cinnamon rolls with sweet vanilla icing. If you don’t have a baking stone, bake the rolls on an overturned and preheated rimmed baking sheet set on the lowest oven rack. For a quicker version of cinnamon rolls, see QUICK CINNAMON BUNS.

1. Grease 13 by 9-inch baking pan. Mix sugar and cinnamon together in bowl.
2. Transfer dough to lightly floured counter and roll into 12 by 16-inch rectangle, with long side facing you. Brush dough liberally with milk, leaving 1⁄2-inch border along top edge. Sprinkle sugar mixture over dough, leaving 3⁄4-inch border along top edge. Sprinkle raisins, if using, and/or walnuts, if using, over cinnamon mixture Starting at long side, roll dough, pressing lightly, to form tight cylinder. Pinch seam to seal. Very gently stretch to form cylinder of even diameter, pushing ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
3. Arrange rolls cut side down in prepared baking pan, cover loosely with greased plastic wrap, and let rise at in warm, draft-free spot until rolls are puffy and pressed against one another, about 1-1⁄2 hours. One hour before baking, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees.
4. Bake rolls until golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 10 minutes, then invert onto rack and let cool to room temperature, about 30 minutes.
5. FOR THE ICING: Whisk sugar, milk, and vanilla together in bowl until smooth. Re-invert rolls and place rack over piece of parchment paper. Drizzle icing over rolls with spoon. Pull apart or use serrated knife to cut apart buns and serve.