Cinnamon Raisin Bread/Rolls

Put 1 c warm milk and one package yeast in mixing bowl and let stand five minutes. Stir. Add ¼ c sugar, 1 t salt, ¼ c soft butter and 2 eggs. Beat thoroughly with mixer and add 1 ½ c flour. Remove beater and let dough rise 40 minutes. Mix in 1 c flour. Use enough more flour to make the dough barely firm enough to handle. Cover and chill ½ hour. Knead and roll out into rectangle ½” thick. Spread with softened butter, sprinkled with ¼ to ½ c cinnamon sugar, heavy on the cinnamon. Press raisins into dough. Roll up like a jelly roll. Slice into about ½ to 1” slices. Place on buttered cookie sheet. Allow to rise. Bake at 400 for about 10-12 minutes, until delicately browned. Frost with confectioner’s sugar and cream. These freeze well.