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1
Dissolve the yeast in the water.
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2
Gradually beat the milk into the eggs.
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3
Beat in one quarter cup of the granulated sugar and the dissolved yeast.
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4
Stir in half the flour and the salt.
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5
Stir in the shortening and enough additional flour to make a soft dough.
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6
Turn out the dough onto a lightly floured board, cover and let stand 10 minutes.
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7
Knead the dough for 10 minutes.
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8
Place in a clean greased bowl, cover and let rise until doubled in bulk, about one hour.
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9
Punch dough down, cover and let rise in a warm place 45 minutes.
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10
Divide the dough in half.
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11
Roll out one-half the dough on a lightly floured board to a rectangle about 12 by 18 inches.
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12
Brush with half the melted butter.
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13
Combine the remaining granulated sugar, one half cup of the brown sugar, and one and one half tsp of the cinnamon and sprinkle half over the dough.
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14
Sprinkle with raisins if desired.
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15
Roll dough up from the long side like a jellyroll.
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16
Cut into 18 one-inch slices and place, cut side up, into 2 greased nin-inch square or round baking pans.
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17
16 Repeat with the other half of the dough, butter and cinnamon-sugar mixture and raisins.
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18
Cover rolls and let rise until doubled in bulk, about 40 minutes.
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19
Preheat the oven to 375 degrees (200 C.) F.
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20
Bake two pans of plain rolls about 20 to 25 minutes or until nicely browned.
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21
Turn onto a rack to cool.
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22
Bake the other two pans of rolls 10 to 15 minutes or until rolls just start to brown.
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23
Combine the sour cream with remaining brown sugar and cinnamon and vanilla.
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24
Spoon evenly over rolls.
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25
Return to oven and bake 10 to 15 minutes or until frosting boils into a thick, sticky frosting.
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26
Serve warm.
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27
This makes 18 plain and 18 fancy cinnamon rolls.
