3 1/2 to 4 c. all-purpose flour
2 pkgs. active dry yeast
1/2 to 1 tsp. ground cinnamon
3/4 c. milk
1/2 c. cooking oil
1/3 c. sugar
3 eggs
2/3 c. raisins
1 slightly beaten egg white

In mixing bowl, combine 2 cups flour, yeast and cinnamon. Heat milk, oil, sugar and 3/4 teaspoon salt until warm. Add to dry mixture; add eggs.

Beat at low speed of electric mixer for 1/2 minute scraping bowl. Beat 3 minutes at high speed. By hand, stir in raisins and enough remaining flour to make a soft dough. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 1/2 hours). Punch down. Cover; let rise 10 minutes. Divide into pieces and form into balls.

Place on greased baking sheet 1 1/2 inches apart. Cover; let rise until double (30 to 45 minutes). Cut shallow cross in each; brush tops with egg white (save remaining). Bake at 375 degrees for 12 to 15 minutes. Using pastry tube, pipe on crosses with frosting.