5 c. flour
1/2 tsp. salt
1/3 c. sugar
1 envelope yeast, dissolved in 1/4 c. warm water
1/2 c. butter, melted
1/2 c. shortening, melted
6 eggs, beaten

FILLING:

1 c. sugar
3 tbsp. cinnamon
Milk
Raisins (optional)

Combine first three ingredients; add yeast water, butter and shortening. Stir in eggs; mix well. Let rise until double in bulk. Roll dough, 1/3 at a time to about 1/4 inch thick. Mix sugar and cinnamon. Add enough milk to make consistant spread. Spread over dough; sprinkle with raisins. Roll and cut into slices the width of a finger. Make syrup of butter and brown sugar; cover bottom of large pan or muffin tins. Place dough in pan; let rise until double in bulk. Bake at 375 degrees for 12 to 15 minutes. Makes 3 dozen.