Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup sugar, divided1 cup warm water (110° to 115°)1 cup 2% milk6 tablespoons butter7 to 7-1/2 cups all-purpose flour3 large eggs, room temperature, lightly beaten1 teaspoon saltFILLING:1/4 cup butter, softened5 teaspoons ground cinnamon3/4 cup packed brown sugar3/4 cup raisins or dried currantsVanilla frosting, optional
Preparation
In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
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.
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 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with vanilla frosting if desired. Serve warm.
