My mother's cinnamon roll recipe is the most delicious thing on the planet. They are giant, and fluffy, and sinfully rich. They also take an eternity to make. Also, the way the recipe was written (via email from my mother about 6 years ago) you would have better luck building an atomic warhead than making the recipe successfully.
I don't fault her. Writing down instructions for a recipe you have memorized is a tricky thing.
You know how it's supposed to go.
You know how much water to add to the yeast.
You know how thick the dough should be when you're done mixing. Things like that can be difficult to explain if you're not standing right there watching.
I have been craving these babies for the past little while and finally remembered earlier enough in the day yesterday to give them a go. I started in the 2 o'clock hour I believe, and they were done around 7pm. Yeah. Eternity. But oh so worth it.
With her permission I'm going to try to interpret the recipe and post it here for you to enjoy. Deep Breath. Here goes.
This recipe makes 3 or 4 dozen LARGE cinnamon rolls. Feel free to half the recipe if you need.
Ingredients:
Cinnamon Rolls
1 cup raisins
1 1/2 cups milk
3 squares butter (divided)
4 1/2 tsp (or 2 pkgs) yeast
1 1/3 c sugar (divided)
about 1/2 c water
1 tsp salt
4 eggs
8 cups flour (I've used bread flour and all purpose flour)
cinnamon
sugar
Icing:
1 sqaure butter (1/4 lb)
1 Tbsp vanilla
dash of salt
dash of cream of tartar (optional)
1 1/2 lb powdered sugar
milk (a few Tbsp)

Instructions:
1. Melt 2 squares (or half a pound) of butter in 1 1/2 cups of milk. Set aside to cool.
2. Put raisins in a small sauce pan and cover with water. Bring to a boil. Drain raisins and set aside to cool.
3. Combine 1/3c sugar and yeast in a bowl and cover with approximately 1/2 cup of water. Let sit to proof while milk cools (or about 10 minutes)
hint: I've been known to put the milk and butter into a bowl and stick it in the freezer to cool it off faster.

4. Combine yeast mixture with cooled milk mixture, salt, and eggs.
5. Mix liquid mixture into in 4 cups of flour along with the remaining 1c of sugar ( I use my Bosch. I recommend a stand mixer of some sort, but if you have to mix by hand just be sure you have a BIG bowl and a long handled spoon or mixer).
6. Mix in remaining 4 cups flour. The dough should be firm but sticky. If it's too sticky add a bit more flour. If it's too firm, add a bit of water until it's the right texture. Mix in raisins.
7. Cover your bowl, place in a warm place, and let raise until nearly doubled (1 1/2 to 2 hours).
8. Divide dough in half and place half on floured or oiled board or counter and kneed a little. Roll into a rectangle about 1/2 inch thick.
9. Spread half a stick (4 Tbsp) softened butter onto rolled out dough (covering entire thing).
10. sprinkle a layer of each cinnamon and sugar onto dough -- be generous this is what makes the cinnamon rolls tasty!
11. Roll the dough up lengthwise (so your roll is the longest), and pinch the edge to the dough.
12. Use dental floss to cut into slices (get a long piece of floss, slide it under the dough holding each end of the floss, cross the ends over one another and pinch the slices off).
13 Place slices onto greased cookie sheets.
14. Repeat with other half of dough.
15. Place cookie sheets in a warm place and cover. Let raise for 2 to 3 hours or until nearly doubled.
16. Bake at 350F for 10 to 12 minutes or until barely browned. Let stand 5 minutes before icing (be sure to frost while cinnamon rolls are still warm, but not hot).
Making Icing:
- Add softened square of butter, vanilla, dash of salt, and dash of cream of tartar (optional).
- Gradually beat in powdered sugar. Add milk until desired consistency is reached (it should be a frosting consistency as the warm cinnamon rolls will melt the icing a bit).
These babies are awesome. We enjoyed them as a family while playing Uno for Family Game Night. AH-MAY-ZING. I'm warning you though, they are super rich. You will have plenty to share! Also be sure you have enough ice cold milk to go with your cinnamon goodness.