Cinnamon Rolls

• 3/4 cup water warm
• 2 envelopes yeast, active dry
• 123 cups milk warm
• 1/4 cup vegetable shortening solid
• 1 tablespoon salt
• 6 1/2 cups flour, all-purpose sifted
• 3/4 cup brown sugar firmly packed
• 3/4 cup walnuts chopped
• 13 cup raisins, seedless
• 1 1/2 teaspoons cinnamon
• 2 cups powdered sugar
• 1/4 cup orange juice
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

1. Oil large bowl and set aside.
2. Pour warm water into another large bowl.
3. Sprinkle with yeast and stir to dissolve.
4. Blend in milk, shortening, sugar and salt.
5. Add 3 cups flour and beat until smooth.
6. Add enough remaining flour to form a workable dough.
7. Turn dough onto a lighlty floured surface and knead until smooth and elastic, about 5 minutes.
8. Transfer dough into oiled bowl, turning to coat all sides.
9. Cover with a damp towel and let stand in a warm draft free place until doubled, about an hour.
10. Grease two large baking sheets.
11. Punch down dough.
12. Turn onto lightly floured surface and roll out into a 12x18 rectangle.
13. Spread with butter.
14. Sprinkle evenly with brown sugar, nuts, raisins and cinnamon.
15. Starting with a long side, roll up jelly roll style.
16. Cut into slices slightly over 1 inch thick.
17. Arrange on prepared baking sheets, tucking ends of dough under.
18. Let stand in a warm draft free area until doubled in volume, about 40 minutes.
19. Preheat oven to 350F (180C).
20. and bake rolls until golden, about 25 to 30 minutes.
21. Prepare icing while rolls are baking.
22. Combine all ingredients in a small bowl and beat until smooth, using only enough orange juice to thin for spreading or drizzling.
23. Spread or drizzle while rolls are still hot.

water, yeast, milk, vegetable shortening solid, salt, flour, brown sugar, walnuts, raisins, cinnamon, powdered sugar, orange juice, butter, vanilla, almond

Taken from recipeland.com/recipe/v/cinnamon-rolls-44059 (may not work)