Cinnamon Rolls

These cinnamon rolls are awesome. The recipe doesn't have exact measurements for everything, but don't let that stop you from making them!

Cinnamon Rolls

2 pkg yeast
1 cup warm water (about 100 degrees)
6 Tbsp shortening
1 cup sugar + a pinch
7 cups flour + more as needed (I ended up using 9-10 cups, I think.)
2 cups hot water
2 eggs, beaten
1 Tbsp salt
unsalted butter, room temp. (I used about 3/4 stick)
brown sugar
raisins
cinnamon

-Dissolve yeast and a sprinkle of sugar in the cup of warm water. Set aside for 5-10 minutes.
-Pour hot water into a stand mixer bowl. Add the shortening, sugar and salt, and cool to lukewarm.
-Stir in 2 cups of flour on low; mix until smooth. Add yeast mixture and mix again until smooth. Add in beaten eggs.
-Stir in remainder of flour, a little at a time, until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough no longer sticks to the sides of the bowl. Remove from bowl and knead until dough looks satiny and feels smooth.
-Put into an oiled bowl, cover, and let rise 30 minutes. Lightly knead and roll out into a long rectangle.
-Spread with softened butter. Sprinkle on brown sugar, cinnamon, and raisins. Be generous!
-Roll into one long roll. Cut using a piece of (unflavored!) floss.
-Place in well-greased pans (I did 16 bit cinnamon rolls - 8 in each of 2 9x13 pans.)
-Cover and let rise until doubles, about 1 1/2 hours.
-Bake at 425 for 10 minutes, then turn temperature down to 350 and bake another 6-7, until brown.
-Cool, then frost. (I mix together some half & half, vanilla, and powdered sugar for a frosting.)