Stir yeast into warm water; set aside.
Scald milk (heat until bubbles form around edge of pan, but it does boil); pour hot milk in large mixing bowl, add ½-cup butter, stir to melt. Stir in ½-cup sugar and cool to lukewarm (temperature of a baby’s bottle). Add warm water and yeast; beat in eggs and salt, mix well. Beat in about 5-6 cups flour and the optional dough enhancer; gradually add enough more flour to make a soft dough, but firm enough to handle and the texture is smooth and elastic. Place dough in a clean greased bowl, cover with a clean dish towel and allow to rise until double in bulk.
Spray two 9-inch cast iron fry pans (or cake pans) with non-stick spray, set aside. Preheat oven to 350 degrees.
Remove dough from bowl, place on a floured surface and knead to remove air bubbles. Divide dough in half; roll each piece of dough into 10x20 inch rectangle. Spread each rectangle with 2-tablespoons softened butter. Mix together ¼-cup sugar and the cinnamon, sprinkle half over each buttered rectangle dough. Sprinkle dough with raisins or cinnamon chips (or both).
Using a pizza cutter, cut each rectangle lengthwise into 4 equal strips. Loosely roll first strip, place roll on second strip and continue to roll; repeat with 3rd and 4th strips making one giant cinnamon roll. Place giant cinnamon roll in prepared pan. Cover roll loosely with a towel or plastic wrap and allow to rest for 30 minutes while oven is preheating. Bake about 35 minutes or until golden brown and cooked through. Remove from oven, place on cooling rack and brush top with melted butter if desired.
Stir together ¼-cup softened butter, powdered sugar, vanilla, dash of salt and about 4-tablespoons milk. Beat until smooth; add additional milk to create desired spreadable consistency. Spread on slightly warm, cinnamon bun (too hot and the frosting will melt and spread to far).
Using sweet rich Soufa bread to create one giant sweet roll in the the shape of a turban. Shared by Taunya Otten of Barex Dairy, Gunnison Utah, the recipe was her Great Grandma Gilgen’s Soufa (Züpfe) bread. The rich ingredients make it perfect for sweet rolls. Recipe makes 2 cast iron pan giant cinnamon turbans, or two loaves of bread (or 24 dinner rolls). Note: the addition of cinnamon chips and dough enhancer are Taunya’s modern additions to Grandma’s recipe by Taunya, for flavor and to increase the shelf life of the bread.)
Soufa (Züpfe) Bread is traditionally a braided Swiss bread. To braid the bread, follow directions above through kneading and dividing the dough in half. Divide each half into 3 equal pieces; roll each piece into a rope about 12 inches long. Lay the 3 ropes side by side; start in the middle and braid the ropes together, turn and braid opposite end. Tuck ends under and place braid in standard loaf pan. Follow directions above for resting and baking.