Raisin-cinnamon rolls recipe from 1970

Instructions

1. In the mixer bowl, combine yeast and 2-1/4 cups of the flour.
2. Heat milk, sugar, shortening, and salt till warm; stir till shortening melts.
3. Add to dry ingredients; add egg.
4. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
5. Beat 8 minutes at high speed.
6. Stir in enough of the remaining flour to form soft dough.
7. Place in greased bowl; turn once.
8. Cover; let rise till double, 1-1/2 to 2 hours.
9. Turn out on lightly floured surface; divide dough in half.
10. Roll each half to 16- by 8-inch rectangle.
11. Combine 1/2 cup sugar, 4 tablespoons melted butter or margarine, 2 teaspoons cinnamon; spread half the cinnamon mixture over each rectangle.
12. Top each with 1/4 cup raisins.
13. Roll up, from long side, jelly-roll fashion.
14. Seal edge; cut in 1-inch slices.
15. Place, cut side down, in 2 greased 9- by 9- by 2-inch pans.
16. Cover; let rise till double, 30 to 40 minutes.
17. Bake in 375 (F) oven for 20 to 25 minutes.
18. Drizzle with confectioners’ sugar icing.