Pennsylvania Dutch Cinnamon Rolls

This recipie was altered from a recipe in the book titled "America's Bread Book" by: Mary Gubser (which by the way is a great bread book, with 300 recipies collected on a 65,000 mile journey by Mary through all 50 states) Her recipie was for sticky buns, I changed it to cinnamon rolls, and used fresh ground white wheat. If you do not have access to a grain grinder just use all purpose flour.
Dough
1 c warm water
2 pkgs. active dry yeast = 4 1/2 tsps.
1 c warm milk, can use evaporated milk mixed with a little water
1/2 c melted butter or vegetable shortening
1/2 c granulated sugar
1 1/2 tsps. salt
2 eggs beaten
7 cups of freshly ground white wheat (aproximately) this will vary depending on elevation, and individual batches.

Combine water sugar and yeast in large mixing bowl, stirring until dissolved. Add milk, butter, salt and eggs and blend well. Stir in 3 cups of flour to make a smooth batter. Gradually add enough flour to form a soft workable dough that is not too sticky. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 8 min. (If dough seems to sticky add small amounts of flour at a time while kneading.) Add only enough flour as needed, this may or may not require all 7 cups, and it could require more than 7 cups.
Round dough into a ball and place in a large greased bowl covered with a kitchen towel and let rise for 1 hour till doubled in size.
While dough is rising, prepare the following:
Cinnamon Sugar mixture
Mix 2 tsps. of cinnamon with 1 cup of granulated sugar.
In a small microwavable dish melt 1 cube of butter.
Making the rolls
When dough has risen till doubled, punch down and place dough ball on lightly floured surface.
knead 2 to 3 min. and let rest for 10 min. While dough is resting, lightly grease a large jelly roll pan and set aside.
Divide dough in half and with rolling pin roll dough out on a lightly floured surface rolling dough into a rectangle aproximately 10"x 18". Using a pastry brush, brush a generous amount of melted butter over the surface of the dough, then sprinkle generously with cinnamon/sugar mixture. Start rolling dough from long side of rectangle and roll to the other long edge.
With a serated knife slice through the roll every 2"inches to create individual rolls and place rolls on greased jelly roll pan. Repeat the same process with other section of dough.
Place pan, filled with rolls, in a warm dry place and let rise till doubled in size. Place in a 350 degree pre-heated oven for 25 to 30 min. or until tops of rolls are medium golden brown.
While rolls are hot drizzle a generous amount of glaze over the tops of rolls.
Glaze
Mix 2 cups of powdered sugar with small amounts of water, added a little at a time, until glaze is at a consistency to drizzle (not frost) over rolls.