3 1/2-4 c. all-purpose flour
2 pkg. active dry yeast
1/2-1 tsp. ground cinnamon
3/4 c. milk
1/2 c. salad oil
1/3 c. sugar
3/4 tsp. salt
3 eggs
2/3 c. raisins
1 egg white

1. Combine 2 cups of flour, yeast and cinnamon in large mixing bowl.

2. Heat milk, oil, sugar and salt just until warm (115-120 degrees). Add to flour mixture. Add eggs.

3. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

4. By hand, stir in raisins and enough of remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl.

5. Cover; let rise in warm place until double, about 1 1/2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes.

6. Divide in 18 pieces; form into smooth balls. Place on greased baking sheet 1 1/2 inches apart. Cover; let rise until double, 30-45 minutes.

7. Cut shallow cross in each; brush tops with slightly beaten egg white. Bake at 375 degrees for 12-15 minutes.

8. When buns have cooled slightly, put on crosses with this frosting: Combine 1 1/2 cups sifted confectioners' sugar, egg white, 1/4 teaspoon vanilla. Add milk if needed.