2 pkgs. or 2 tbsp. yeast
1/3 c. sugar
3 tsp. baking powder
2 tsp. salt
1/2 c. warm water
2 c. milk
1/3 c. oil or shortening
1 egg
5-6 c. flour
4 tbsp. soft butter
1/2 c. sugar
1 tbsp. + 1 tsp. cinnamon
Frosting (optional)
Raisins and nuts (optional)

Combine yeast, sugar, baking powder, salt and 2 cups of flour. Heat water, milk and oil until very warm (too hot will kill the yeast). Add liquid to dry ingredients and beat until smooth. Add egg, beat. Stir in remaining flour until easy to handle. Turn onto floured surface, knead 8-10 minutes, until smooth and elastic. Place in greased bowl, turn greased side up. Cover loosely; let rise until double (1 1/2 hours).

Punch down; divide in two. Roll each half into 12x10 inch rectangle. Spread with butter; sprinkle with sugar, cinnamon, raisins and nuts (NOT PEANUTS) if desired. Roll up on long side. Pinch edge to seal. Cut each roll into 12 slices using a piece of thread (slip it under the roll, bring ends around and pull across each other.

Place slightly apart in greased pans. At this point either wrap and refrigerate 12-48 hours or let rise until double (30 minutes). Bake 30-35 minutes at 350 degrees F. Frost while still warm.

1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla