Old Fashion Cinnamon Rolls

Step 1

Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.

Step 2

Cool mixture to 110º.

Step 3

Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.

Step 4

Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.

Step 5

Gradually stir in enough remaining flour to make a soft dough.

Step 6

Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).

Step 7

Place in well greased bowl, turning to coat.

Step 8

Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.

Step 9

Punch dough down; cover and let rest 10 minutes.

Step 10

Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.

Step 11

Remove from heat, leaving raisins in liquid.

Step 12

Divide dough in half and roll each half to a 12 inch square.

Step 13

Spread each square with 1 tablespoon butter.

Step 14

Drain raisins.

Step 15

Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.

Step 16

Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).

Step 17

Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.

Step 18

Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.

Step 19

Bake at 375º for 15-20 minutes or until golden brown.

Step 20

Combine powdered sugar and water, drizzle glaze over warm rolls.