Giant Cinnamon Rolls

To make the dough: Dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. Place 1/2 cup butter and 1 cup sugar in a large bowl. Scald milk and pour over butter. Stir to melt. Stir in remaining 1 cup warm water. Stir in the yeast mixture. Stir in eggs. Stir in salt and 5 cups flour. Gradually stir in 3 cups more flour.

Turn out onto a heavily floured surface. Knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking. Place dough in a greased or buttered bowl, cover with a piece of greased or buttered plastic wrap or with a damp towel, and let rise in a warm place until doubled, about 2 hours.

To make the filling: In a medium bowl, mix together the brown sugar, flour and cinnamon. Stir in the butter, first with a spoon, then using your fingers, until well-combined.

Turn out risen dough onto a smooth surface and pat or roll into a large rectangle, about 26 inches by 20 inches. Using a flat-bladed spatula, spread with cinnamon mixture. Cut into 20 1-inch strips. Starting at closest end, roll up, tucking outside edge underneath. Place rolls 2 inches apart on baking sheets that have been sprayed with cooking spray. Cover and let rise for 30 minutes to an hour.

Preheat oven to 350 degrees F. Bake rolls until lightly browned, 15-18 minutes. Remove from oven.

To make the glaze: In a medium bowl, stir together the confectioners' sugar, corn syrup, vanilla and enough milk to make a just-pourable mixture. Drizzle over rolls. Serve slightly warm or at room temperature.