Caramel and glazed Cinnamon rolls

DOUGH:
1 cup warm milk
1 1/2 teaspoons active dry yeast
1 egg (at room temperature)
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour

FILLING:
Butter
Cinnamon
Sugar

CARAMEL SAUCE:
1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
Optional:
(1 cup chopped walnuts)

GLAZE:
1/4 cup butter, melted
1/2 cup brown sugar
3 oz Cream Cheese
Optional:
1/2 cup chopped walnuts
1/2 cup raisins

DIRECTIONS:
Dissolve yeast in warm milk and let sand 5-10 minutes. Add egg, butter, and sugar, salt. Add flour ½ a cup at a time. Kneed dough for 5-7 minutes. Let rise for 30-45 minutes.

In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

Take risen dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Rub dough with butter and sprinkle with brown sugar, cinnamon, nuts and raisins.

Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

Cover with a damp cloth and let rise in a warm place until double in size, about an hour and a half.

Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and turn upside down onto a platter. Let set for 15 minutes and then cover with glaze.
*Just as good with just caramel sauce or just glaze