Old Fashion Cinnamon Rolls - cooking recipe

Ingredients

1/2 cup whole milk
1/3 cup shortening or 1/3 cup lard
1/4 cup dark brown sugar (firmly packed)
1 teaspoon salt
1 (1/4 ounce) package dry yeast
1/2 cup warm water (110 degrees F)
2 eggs
3 - 3 1/2 cups bread flour, divided
3/4 cup quick-cooking oats (uncooked)
3 tablespoons butter
1 cup dark brown sugar (firmly packed)
1/3 cup butter, softened
1 cup pecans, coarsely chopped
1/2 cup golden raisin
1/4 cup water
2 teaspoons ground cinnamon
2 cups powdered sugar, sifted
3 -4 tablespoons water

Preparation

Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
Cool mixture to 110\u00b0.
Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
Place in well greased bowl, turning to coat.
Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
Punch dough down; cover and let rest 10 minutes.
Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
Remove from heat, leaving raisins in liquid.
Divide dough in half and roll each half to a 12 inch square.
Spread each square with 1 tablespoon butter.
Drain raisins.
Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).
Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
Bake at 375\u00b0 for 15-20 minutes or until golden brown.
Combine powdered sugar and water, drizzle glaze over warm rolls.