Cinnamon Rolls

I was going to post this recipe last week then ended up going to Lagoon with my family and totally forgot. This is my Grandma Snarr's recipe and they were requested by Casey for his Father's Day treat, although I'm sure I ate way more than he did.

2 cups milk, scalded

1/2 cup shortening or margarine

1 cup sugar

2 tsp salt

1 cup prepared mashed potatoes

2 packages (4 1/2 tsp) active dry yeast

1/2 cup warm water

2 eggs, slightly beaten

7 cups flour (about)

2 Tbsp butter

1 cup raisins, optional

1/2 cup nuts, chopped, optional

Cinnamon sugar

Pour scalded milk over shortening, sugar, salt and mashed potatoes. Cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Add to milk mixture. Add eggs and 4 cups flour. Beat until smooth. Dredge nuts and raisins in flour and add to mixture (or you can just sprinkle them over the buttered dough later with the cinnamon sugar). Slowly add remaining flour to make soft dough (dough should barely stop being sticky). Roll 1/2" thick; spread with 2 Tbsp butter; sprinkle with cinnamon sugar. Roll up; cut 1" slices (the thread wrap-around method is easiest). Place on greased baking sheet(s); rise to double. Bake at 350 for 20 minutes. Frost. I really like the cream cheese frosting on these.

Regular Frosting (may need to double this):

1 cup powdered sugar

4 tsp milk

1 Tbsp butter, melted

1/4 tsp vanilla

Cream Cheese Frosting (definitely do not need to double):

1 8-oz. package cream cheese, softened

1/2 cup butter, softened

2 tsp vanilla

5 1/2 to 6 cups powdered sugar

Beat cream cheese, butter, and vanilla until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.