Cinnamon Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup sugar, divided
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup whole milk
• 6 tablespoons butter
• 7 to 7-1/2 cups all-purpose flour
• 3 large eggs, room temperature, beaten
• 1 teaspoon salt
• 1/4 cup butter, softened
• 5 teaspoons ground cinnamon
• 3/4 cup packed brown sugar
• 3/4 cup raisins or dried currants
• Vanilla frosting, optional

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110u0b0-115u0b0; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
2. Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased
4. s. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350u0b0 until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.

active dry yeast, sugar, warm water, milk, butter, flour, eggs, salt, butter, ground cinnamon, brown sugar, raisins, vanilla frosting

Taken from www.tasteofhome.com/recipes/cinnamon-rolls/ (may not work)