Ingredients:

2 c. scalded milk
1/2 c. sugar
1/2 c. butter
1 pkg. dry yeast
1 tsp. sugar

1/2 c. lukewarm water
2 beaten eggs + 1 tsp. salt
6-1/2 c. unsifted flour
butter
brown sugar, cinnamon & raisins

Directions:

Scald milk, add 1/2 c. sugar & butter; let cool.
Dissolve yeast & 1 tsp. sugar in lukewarm water. Beat eggs & salt.
Add yeast mixture to egg mixture. Add milk mixture to yeast/egg mixture.
Add 4 c. flour & beat till smooth. Add 2 c. more flour & more if necessary to make a non-sticky dough. Knead on floured surface till dough is smooth & elastic.
Place dough in greased bowl, turn once, cover,  & let rise in warm place till double, about 1 hour.
Punch down, let rise till finger depression remains, about 1 hour.
Roll out on floured board in a rectangular shape to 1/2-inch thick. Spread with butter.
Sprinkle with brown sugar, cinnamon, & raisins. Roll up like a jelly roll, beginning with long side.
Cut roll into 1/2" thick slices; place on greased cookie sheet. Cover with damp towel.
Let rise till double. Bake at 350ºF for 15-20 minutes or till golden brown.
Spread, while still warm, with a glaze of 3/4 c. powdered sugar, 1 tbsp. softened butter, 3/4 tsp. vanilla & 2-3 tsp. hot water; beat till smooth & of desired spreading consistency.