Cinnamon Rolls

• (1/4 ounce) package active dry yeast↗1 package

  (1/4 ounce)

• warm water (105 to 115 degrees)1⁄2 cup

  (105 to 115 degrees)

• milk↗1 cup
• sugar↗3 tablespoons
• salt↗1 teaspoon
• cooking oil1⁄4 cup
• all-purpose flour↗4 - 4 1⁄2 cups
• margarine or 1/4 cup butter, melted↗1⁄4 cup
• packed brown sugar3⁄4 - 1 cup
• ground cinnamon↗1 -2 teaspoon
• raisins↗1⁄4 cup

  (optional)

• chopped pecans1⁄4 cup

  (optional)

• sifted powdered sugar1 cup
• vanilla↗1⁄4 teaspoon
• water↗1 -2 tablespoon

Step-by-step instructions

1. 1

   Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can.

2. 2

   Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).

3. 3

   Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes.

4. 4

   Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal.

5. 5

   Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.). Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans.

6. 6

   For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls.

7. 7

   Makes 12 rolls.