Place rolled slices in baking pan	Bake until lightly browned

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Cinnamon Rolls

Source: Elsah Landing Heartland Cooking, 1984

Yield: 15 to 18 rolls

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Ingredients

• 1/3 cup evaporated milk

• 1/3 cup very hot water (180 to 190 degrees)

• 1/2 cup plus 3 Tbsp granulated sugar, divided

• 1 1/4 tsp salt

• 6 Tbsp Crisco

• 2/3 cup lukewarm water

• 3 (1/4 oz) packages active dry yeast

• 3 eggs, beaten

• 6 cups flour, divided

• 1/4 cup butter, melted

• 1 cup brown sugar

• 2 tsp cinnamon

• 1/2 cup dark raisins

• 1/2 cup coarsely chopped nuts

• Confectioner's sugar frosting (see recipe below)

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Preparation

Combine milk, hot water, sugar (minus 2 teaspoons), salt and Crisco in large mixing bowl. Stir to melt shortening.

Combine lukewarm water, yeast and reserved sugar in small bowl. Let stand 5 to 10 minutes or until mixture expands and becomes bubbly.

Add eggs to milk mixture. Mix well. Stir in 2 cups flour. Add yeast mixture. Beat until smooth. Add rest of flour until ball forms and pulls away from bowl. Dough will be soft. Turn out on lightly floured board and knead 8 to 10 minutes until smooth.

Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm, draft-free place. Let rise 1 to 1 1/2 hours or until doubled.

Punch down. Turn out on lightly floured surface and roll out into thin (approx 1/4 inch) rectangle.

Melt butter. Spread with pastry brush on rolled dough. Combine brown sugar and cinnamon. Spread evenly on buttered dough. Spread to edges. Sprinkle raisins and nuts evenly over dough surface.

Starting with long side, roll dough into roll. Cut in 1 to 1/2 inch slices. Place cut side down on greased 12 x 18 inch baking pan. Let rise about 1 hour or until doubled.

Preheat oven to 425 degrees.

Bake at 425 degrees for 20 minutes or until lightly browned.

Frost while warm with confectioner's sugar frosting.

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Frosting

• 2 cups powdered sugar

• 1/2 tsp vanilla

• 2 Tbsp butter, softened

• 1/2 cup evaporated milk

Combine powdered sugar, butter, vanilla and evaporated milk. Beat with mixer until smooth and creamy. Add more powdered sugar or milk if needed for spreading consistency.