Elsah Landing Cinnamon Rolls

---------- Recipe via Meal-Master (tm) v8.05

Title: ELSAH LANDING CINNAMON ROLLS
Categories: Cakes
Yield: 15 Servings

1/3 c Evaporated milk
1/3 c Very hot water
1/3 c Granulated sugar; plus
3 tb Granulated sugar
1 1/4 ts Salt
6 tb Vegetable shortening
2/3 c Lukewarm water
3 pk Active dry yeast; 1/4 oz eac
3 Eggs; beaten
6 c All-purpose flour; divided
1/4 c Butter; melted
1 c Brown sugar
2 ts Ground cinnamon
Raisins; to taste
Nuts; to taste
-----confectioner's sugar ic
2 c Confectioner's sugar
1/2 ts Vanilla
2 tb Butter; softened
1/2 c Evaporated milk

Recipe by: Elsah Landing Restaurant, Elsah Landing, Illinois Combine milk,
hot waer, sugar (minus two teaspoons), salt and shortening in large mixing
bowl. Stir to melt shortening.

Combine lukewarm water, yeast, and reserved two teaspoons sugar in small
bowl. Let stand 5 to 10 minutes or until mixture expands and becomes
bubbly.

Add eggs to mixture. Mix well. Stir in two cups flour. Beat until smooth.
Add remianing flour until dough forms a ball and pulls away from bowl.
Dough will be soft. Turn out on lightly floured board and knead 8 to 10
minutes, or until smooth.

Place dough in large greased bowl. Turn to grease top. Cover with clean
dish towel and place in warm draft-free place. Let rise 1 to 1 1/2 hours or
until doubled.

Punch down dough. Turn out on lightly floured board and roll out into thin
(approximately 1/4 inch) rectangles.

Melt butter. Spread butter with pastry brush on rolled dough. Combine
brown sugar and cinnamon. Spread evenly on buttered dough, spread to edges.
Sprinkle raisins and nuts evenly over dough surface.

Starting with long side, roll dough into a roll. Cut roll into slices 1
1/2 inches thick. Place slices, cut side down, on greased 12 x 18 inch
baking pan. Let rise about 1 hour, or until doubled. Bake in a preheated
425 degree oven 20 minutes or until lightly browned.

Icing:

Combine sugar, vanilla, butter and evaaporated milk. Beat with mixer until
smooth and creamy. Add more confectioner's sugar or milk if needed for
spreading consistency.

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