Cinnamon Rolls

1 T. yeast
¼ c. water
½ T. sugar
2 c. milk, warmed & then cooled
4 T. butter
½ T. salt
1 egg
½ c. sugar
7 c. flour, approx.

Mix first three ingredients together and let proof. Add milk, butter, salt, egg, and sugar. Add flour one cup at a time. Be careful not to add too much flour; the dough should be very soft and still slightly sticky. It isn’t necessary to knead the dough; just mix and work with it until it can be formed into a soft ball. Put the ball of dough in a large greased bowl; cover. Let the dough rise in a warm place for 30 minutes. When the dough is finished rising, punch it down. On a lightly floured surface, roll the dough out into a rectangle. Spread onto the dough:

6 T. butter
¾ c. brown sugar
2 tsp. cinnamon
¾ c. raisins

Roll the dough into a log, and cut 2 inch rolls with a piece of thread. Spray a 9×13-inch pan and a 8×8-inch pan. Place the cut rolls into the pans, leaving enough space in between to allow them to rise. Loosely cover pans and let the rolls rise for 30 minutes. Bake at 375° for 25 minutes or until light brown.