Old Fashion Cinnamon Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1/2 cup whole milk
• 1/3 cup shortening or 1/3 cup lard
• 1/4 cup firmly packed dark brown sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1/2 cup warm water (110âº)
• 2 eggs
• 3 -3 1/2 cups bread flour, divided
• 3/4 cup quick-cooking oats (uncooked)
• 3 tablespoons butter
• 1 cup firmly packed dark brown sugar
• 1/3 cup butter, softened
• 1 cup coarsely chopped pecans
• 1/2 cup golden raisin
• 1/4 cup water
• 2 teaspoons ground cinnamon
• 2 cups sifted powdered sugar
• 3 -4 tablespoons water

Recipe

• 1 combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
• 2 cool mixture to 110º.
• 3 dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
• 4 stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
• 5 gradually stir in enough remaining flour to make a soft dough.
• 6 turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
• 7 place in well greased bowl, turning to coat.
• 8 cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
• 9 punch dough down; cover and let rest 10 minutes.
• 10 place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
• 11 remove from heat, leaving raisins in liquid.
• 12 divide dough in half and roll each half to a 12 inch square.
• 13 spread each square with 1 tablespoon butter.
• 14 drain raisins.
• 15 combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
• 16 roll up each square of dough (jellyroll fashion) pinching seams to seal (do not seal ends).
• 17 cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
• 18 cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
• 19 bake at 375º for 15-20 minutes or until golden brown.
• 20 combine powdered sugar and water, drizzle glaze over warm rolls.