Overnight Cinnamon Rolls - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water
2 c. lukewarm water, scalded, then cooled
1/2 c. sugar
1/2 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2 to 7 c. all-purpose flour
2 1/2 tsp. cinnamon
1 c. sugar
2 sticks soft margarine or butter
2 c. brown sugar
2 c. whipping cream
pecans (amount desired)
raisins (amount desired)

Preparation

Dissolve
yeast
in warm water in
large
mixing
bowl. Stir in milk, sugar, oil, baking powder, salt, egg
and 3 cups of flour.
Beat
until smooth.
Mix in enough remaining flour to make
dough
easy to handle.
Turn dough onto well-floured surface and
knead until smooth and elastic, 8 to 10 minutes. Place
in greased bowl. Cover and let rise in warm place until double, about
1 1/2 hours.
Punch dough down and divide into halves. Roll
1 half into rectangle.
Spread with half of the cinnamon, sugar
and
margarine
or
butter
mixed
together. Reserve the other half of this mixture to spread over the last half
of
the dough.
Roll
up dough and pinch ends together. Cut into 1-inch slices.