AUNT EVELYN'S CINNAMON ROLLS

2 pkg. yeast

2 c. milk

1/3 c. sugar

1/2 c. butter/margarine

1 c. raisins (optional)

1 T. salt

8 c. flour

2 eggs, well beaten

1 1/2 c. sugar

3 tsp. cinnamon

melted butter/margarine

Icing:

1/4 cup melted butter/margarine

1 lb. powdered sugar

1 tsp. vanilla

milk

Soften 2 pkg. yeast in 1/2 cup lukewarm water. Scald 2 cups milk, remove from heat and add 1/3 cup sugar, 1/2 cup butter, raisins, and salt. When this mixture is lukewarm, add yeast mixture and 2 beaten eggs. Mix well, and add 8 cups flour to make soft dough and let rise 1 hour. Roll dough out and cover with melted butter, 3 teaspoons cinnamon, and 1 1/2 cups sugar. Roll up like a jelly roll and cut into 1 inch slices. Place cut side up on a buttered cookie sheet. Let rise for 1/2 hour or double in size. Bake at 400 degrees. for 20-25 minutes. For the icing mix together butter, powdered sugar and vanilla and add enough milk to make icing the consistency of thick cream.