1 pkg. active dry yeast
1/4 c. warm water
1/4 c. shortening
1 1/3 c. sugar
3/4 tsp. salt
3/4 c. scalded milk
3 c. flour
2 well beaten eggs
1/2 c. melted butter
1 tbsp. cinnamon
1/2 c. snipped raisins (optional)
Icing glaze of confectioners' sugar and milk

1. Dissolve yeast in warm water. Set aside.

2. Put shortening, 1/3 cup of the sugar and salt into a bowl. Add scalded milk. Cool mix to lukewarm. Beat in 1 cup flour. Add eggs and softened yeast. Beat in 2 cups flour. (Mix will be stiff.) Let dough rise for 2 hours in warm place.

3. Meanwhile, mix filling of melted butter, 1 cup sugar and cinnamon in a bowl.

4. Roll out dough on a floured surface into a rectangle, about 8 inches wide by 24 inches long. Spread with filling. Sprinkle with raisins. Roll up the long way, so that the roll is 24 inches long. Cut into 1 inch slices. Place cut side down in greased muffin tins. Let rise 40 minutes or until doubled in size. Bake at 350 degrees for 15 minutes. Makes 24.

5. Drizzle with icing made of confectioners' sugar and milk.