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1
In a large mixing bowl combine 1-1/2 cups (350 ml) flour and yeast, set aside.
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2
In saucepan, heat and stir milk, 1/3 cup (80 ml) sugar, butter and salt till mixture is warm and butter is almost melted.
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3
Add to flour mixture along with eggs.
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4
Beat with electric mixer on low for 30 seconds, scraping bowl constantly.
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5
Beat on high for 3 minutes.
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6
Using a wooden spoon, stir in as much of the remaining flour as you can.
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7
Let rise once.
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8
Punch down.
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9
Turn onto lightly floured surface.
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10
Divide in half.
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11
Cover and let rest for 10 minutes.
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12
Roll each half into a 12 x 8 inch rectangle.
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13
Brush with melted butter.
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14
In a small bowl stir 1-1/2 cups (350 ml).
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15
sugar and cinnamon, sprinkle onto dough.
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16
Sprinkle with raisins.
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17
Roll up, pinch seams to seal.
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18
Cut into 10 - 12 slices.
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19
Place slices, in single layers in two greased 9 x 12 cake pans.
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20
Cover and let rise till nearly dougle.
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21
Bake at 375 degrees (200 C.) F for 20 - 25 minutes.
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22
ICING: In small bowl stir confectioners sugar and vanilla.
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23
Stir in enough milk to make a smooth icing.
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24
Spread over rolls.
