3/4 c. warm water (110-115 degrees)
1 pkg. dry yeast
1/4 c. sugar
1 tsp. salt
1 egg, beaten
1/4 c. melted shortening or oil
3 c. flour

FILLING:

2 tbsp. butter
1/3 c. brown or white sugar
3-4 tsp. cinnamon
1/2 c. raisins; optional

FROSTING:

1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbsp. milk

Dissolve yeast in warm water. Add sugar and salt. Set aside until foamy. Beat the egg in a large bowl. Add melted shortening or oil. Add the yeast mixture and combine well. Gradually add most of the flour until it becomes difficult to stir and is not too sticky. Sprinkle some of the remaining flour on a board or countertop. Turn the dough out onto the board. Knead for about 10 minutes. To knead, fold the dough in half and press down with the heel of your hand. Turn it a quarter turn, fold, press, and repeat. Add flour to any sticky spots. Stop kneading when the dough is no longer sticky.

Turn the oven on warm for 60 seconds. Pour a small amount of oil in the bottom of a large bowl. Place the dough in the bowl, roll until it is coated with oil. Place a damp towel over the bowl and place in the oven (that is turned off).

Allow to rise until doubled in size, about 45-90 minutes. Grease a 9 x 12 pan. Remove from oven and punch down with fist. Turn out on board. Using a rolling pin, roll into a 16 x 20 inch rectangle. Spread an even coating of butter on dough. Mix the sugar and cinnamon and sprinkle evenly over dough. Sprinkle on raisins next. Turn the oven on warm for 60 seconds.

Starting with a long edge, roll dough tightly to form a 20 inch roll. Cut into 12 pieces and place in the 9 x 13 pan. Cover with a towel and return to oven that is turned off. Allow to rise for 30-60 minutes.

Remove rolls from oven. Preheat oven to 375 degrees. Bake for 18-20 minutes until golden brown. Add vanilla to powdered sugar. Gradually add milk and stir to form icing. Spread over rolls.