Cinnamon Rolls(05/02/93)

2 Envelopes dry yeast

1 2/3 c Warm milk

1/4 c Solid vegetable shortening

1 tb Salt

6 1/2 c Sifted all purpose flour

1/4 c (1/2 stick) butter, -room temp

3/4 c Firmly packed brown sugar

3/4 c Chopped walnuts or pecans

1/3 c Raisins

1 1/2 ts Cinnamon --ICING--

2 c Powdered sugar

1/4 c Fresh orange juice

1/4 c Butter, room temp.

1/2 ts Vanilla

1/2 ts Almond extract Oil large bowl and set aside. Pour warm water into another large bowl. Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar and salt. Add

3 cups flour and beat until smooth. Add enough remaining flour to form a workable dough. Turn dough onto a lighlty floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough into oiled bowl, turning to coat all sides. Cover with a damp towel and let stand in a warm draft free place until doubled, about an hour. Grease two large baking sheets. Punch down dough. Turn onto lightly floured surface and roll out into a

12 x 18 rectangle. Spread with butter. Sprinkle evenly with brown sugar, nuts, raisins and cinnamon. Starting with a long side, roll up jelly roll style. Cut into slices slightly over

1 inch thick. Arrange on prepared baking sheets, tucking ends of dough under. Let stand in a warm draft free area until doubled in volume, about 40 minutes. Preheat oven to

350 and bake rolls until golden, about 25 to 30 minutes. Prepare icing while rolls are