1 1/2 c. lukewarm milk
1/2 c. sugar
2 pkg. dry yeast
1/2 c. warm water
7 1/2 c. self-rising flour
2 eggs
1/2 c. oil
1 c. raisins

Put raisins in hot water, cover until ready to use. Set aside. Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 10 minutes or until it rises. Add 1 teaspoon sugar. Stir in lukewarm milk, remaining sugar, eggs and oil; mix well. Gradually stir in flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in an oiled bowl. Pour about 1/4 cup oil over dough. Cover and let rise in a warm place free from drafts about 1 1/2 hours. Then punch down. Let rise again for 1/2 hour in warm place. After the second rising roll out dough oblong to 9 x 18 inches. Spread with 1 tablespoon butter.

Combine 1 cup brown sugar, 1/3 cup butter, 2 teaspoons cinnamon and raisins. Spread mixture over dough. Roll up tightly jelly roll fashion. Pinch seam to seal. Cut in 1 inch slices. Place on greased cookie sheet (cut side down) not too close together. Cover and let rise again, 35-40 minutes in a warm place. Bake until golden brown 15-20 minutes at 375 degrees. When cool, ice with white icing using 10X sugar and milk mixed together. The thicker you have the icing the better the rolls will be. Makes 18 to 24, depending on thickness.

Coffee Ring: Use the same basic recipe for dough to make the coffee ring, as outlined above. Just when you have it rolled up, put it in large round pan that has been sprayed with Pam. Make a ring. Seal together ends. Every 2 inches slash half way through and turn side ways. Bake at 375 degrees until brown. Cool and ice same as above using confectioners' sugar and milk mixed together. Place red and green cherries around the ring. Between cherries put pecan halves. Dribble icing over these to keep them from falling off. Makes a large coffee ring.