Prepare the bun dough according to the instructions in the other recipe. After the dough has risen once, place on a floured counter and gently roll out with a floured rolling pin, making a large rectangle of dough, about 1/4 inch thick. (It might be so big that you'll have to divide the dough into 2 pieces and do them separately!)
Using a rubber spatula, spread a thin, even layer of softened butter all over the dough, leaving a 1-inch border on all sizes.
In a small bowl, stir together sugar and cinnamon. Using a big spoon, sprinkle sugar mixture all over the buttered dough until evenly coated. (You can adjust the amount to your liking.) Sprinkle chopped nuts or raisins over sugar, if desired.
Starting at one wide end of the rectangle, evenly roll dough into a long tube. When finished, pinch the dough together at the seam so that it won't come apart.
Using a sharp knife, cut the dough into one inch sections, wiping down the knife as needed to make sure you get clean cuts. You should see a spiral shape in the dough from the cinnamon and sugar.
Thoroughly grease two or three 13x9" baking dishes. (The recipe makes a lot of cinnamon rolls!) Place the cut pieces of dough spiral-side up in the dishes, with enough space around them so that they expand as they rise. Cover loosely with a greased piece of plastic wrap and let rise a second time 1-2 hours.
Bake, uncovered in a 350 degree oven for about 30-45 minutes. If tops begin to brown too much, cover loosely with a sheet of aluminum foil. Let pans cool on a wire rack for 20 minutes. Whisk milk, vanilla, and powdered sugar to make a glaze, adjusting consistency as needed with extra milk. Drizzle over cinnamon rolls and allow to set before cutting and separating into individual rolls. Enjoy!