3 c. sifted flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. Crisco
2/3 c. milk

Sift together flour, baking powder and salt, cut in Crisco finely. Stir in milk, make a soft dough. Round up on lightly floured board. Roll out 1/8 inch thick into rectangle, 7 x 16 inches. Spread 2 tablespoons of softened butter on top. Sprinkle with 1/2 cup of sugar and 1 teaspoon of cinnamon. Raisins can be added if desired or you can use 1/2 cup of small pieces of nuts.

Roll up tightly as for jelly roll, start at the wide side. Seal well by pinching edges of dough in to roll. Cut into 1/2 inch slices. Place cut side down on greased baking sheet or in greased muffin cups. Bake at 425 degrees about 12 minutes. Makes 16 cinnamon rolls.