Cinnamon Rolls

Dissolve yeast in 1/2 cup lukewarm milk. Add 1 teaspoon sugar and 1/2 cup flour. Mix well, cover and let rise for 30 minutes in warm place. Meanwhile, heat 1/2 cup crisco and 1/2 cup sugar and 2 cups milk on low until sugar and Crisco are dissolved. Cool to lukewarm. Add 1 beaten egg and 2-1/2 teaspoons salt to yeast mixture and beat well. Pour in the lukewarm milk mixture and add enough flour to make dough (6-7 cups). Grease dough lightly with melted butter and cover. Refrigerate overnight or let rise in warm place until doubled. In morning or after doubled, knead on cloth covered board until elastic then divide in half. Roll out each half of dough to 8 x 16-inch rectangle. Brush with melted butter and sprinkle with 1/2 cup sugar mixed with 2 teaspoons cinnamon. Scatter raisins, nuts or both if desired over top of cinnamon mixture. Roll dough beginning with long side jelly-roll fashion; pinch to seal. Cut in 1 inch thicknesses and place in greased pans (can use disposable round foil pans). Cover and let rise until doubled-about 2 hours. Bake at 375 degrees for 15 minutes.

Cinnamon Roll Frosting: Stir by hand and drizzle over baked rolls.