Cinnamon Raisin Pull-Aparts

Contributor:  Miriam Roberts
CC Original

1 cup milk
1/4 cup sugar
1 tsp sugar
1 tsp salt
1/4 cup shortening
1/2 cup warm water
2 pkg dry yeast
2 beaten eggs
5 1/4 cups sifted flour
1/4 cup raisins

Scald milk.  Stir in sugar, salt and shortening and cool to lukewarm.  Meanwhile, mix yeast and 1/2 cup warm water.

Combine milk mixture, eggs, yeast mixture and 1 cup flour.  Beat 2 minutes at medium speed.  Add 1 cup flour and beat at high speed until thick and elastic, 1 minute with table model mixer or 2 minutes with hand mixer.  Stir in remaining flour and only add enough to make a soft dough which leaves side of bowl.  Turn out onto floured surface and knead until smooth and elastic, about 10 minutes.  Cover and let rise until double in greased bowl.

Lightly oil the working surface and flatten out the dough.  Sprinkle with raisins and knead them into dough.  Roll dough out into a 3/4" to 1" thick rectangle.  Cut into 1" chunks.

Melt 1 cube butter.  In small bowl mix 1 cup cinnamon with 1 T sugar.  Dip each dough chunk into melted butter and then in sugar.  Place the chunks into large cake pan, well-greased.  Make only one layer.  Bake at 350 degrees for 30 minutes or until center rolls appear done.  REmove from pan immediately and ice.

Icing:

1/2 cup melted margarine
3 T milk
1/4 tsp vanilla
4 cups powdered sugar

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