1/2 c. warm water
1 pkg. active dry yeast
2 c. warm milk
2 c. quick oats
1/4 c. brown sugar
2 tbsp. shortening
1 c. raisins
5 1/2 - 6 c. flour

INSIDE MIXTURE:

1/2 c. sugar
2 tbsp. cinnamon

Dissolve yeast in water, set aside. Mix shortening, brown sugar, salt and oats and half the flour. Add milk and yeast. Mix with hands. Knead on a floured surface, about 5 minutes. Turn into a greased bowl and allow to rise until doubled (about 1/2 - 2 hours.) Divide in half punch down then roll into a thin; punch down then roll into a thin oblong. Sprinkle with 1/2 the sugar/cinnamon mixture. Roll like a jelly roll, seal the ends and place in a greased pan, seam side down. Repeat with the remaining dough. Let rise 40 to 50 minutes. Bake at 400 degrees for 35 to 40 minutes. Cool on racks. Remove from pan.