Special Cinnamon Rolls

• 2 pkgs. yeast
• 1/2 cup lukewarm water
• 1 T. sugar
• Pinch of ginger
• 2 cup warm water
• 1/2 cup sugar
• 1/2 cup melted shortening (cooled)
• 2 tsp. salt
• 3 beaten eggs
• 3 cup flour
• 2 cup raisins
• 5 cup flour (more or less)

Directions:

In a large bowl, place yeast, 1/2 cup lukewarm water, sugar and ginger. When yeast is dissolved, stir in 2 cups warm water, 1/2 cup sugar, salt, eggs and 3 cups flour. Mix well. Add raisins which have been plumped over hot water. Add shortening and more flour. Knead until smooth. Place in a well greased bowl. Cover with a cloth and let rise until double. Roll into a rectangle (or make 2 rectangles for easier handling). Spread surface with butter, 1 cup brown sugar and 4 teaspoons cinnamon. Roll up and cut. Place cut-side down in buttered pan. Let rise until almost doubled.

Topping:

• 1 cup cream (whipped)
• 1 tsp. cinnamon
• 1/2 cup brown sugar

Combine all ingredients and spread on raised rolls. Bake at 375 degrees for 20-25 minutes. In cutting the dough, use heavy thread. It cuts the dough much smoother and there's no mashing down of the dough.

By Robin

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