Mikey'S Cinnamon Rolls

• 1/4 c. + 1 1/2 tsp. shortening
• 3 c. self-rising flour
• 1 c. milk
• 1/2 c. margarine, softened
• 1/2 c. sugar
• 1/2 c. firmly packed brown sugar
• 1 Tbsp. ground cinnamon
• 3/4 c. chopped pecans
• 1/2 c. raisins (optional)
• 1 1/4 c. sifted powdered sugar
• 3 Tbsp. milk

1. Cut shortening into flour with pastry blender until mixture resembles coarse meal.
2. Add 1 cup milk, stirring until dry ingredients are moistened.
3. Turn dough out onto floured surface; knead lightly.
4. Roll dough into a 20 x 30-inch rectangle; spread butter on dough, leaving a 1/2-inch border.
5. Combine sugar and cinnamon; mix well and sprinkle over butter.
6. Top with pecans and raisins.
7. Begin at long edge and roll up jellyroll fashion; press edges and ends together securely.
8. Cut into 1-inch slices; place cut side down into greased 13 x 9 x 2-inch baking pan.
9. Bake at 375u0b0 for 20 minutes.
10. Combine powdered sugar and 3 tablespoons milk; drizzle over warm rolls.
11. Yield:
12. 20 rolls.

flour, milk, margarine, sugar, brown sugar, ground cinnamon, pecans, raisins, powdered sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763751 (may not work)