Cinnamon Roll Season

My mother is a big fan of traditions, especially when it comes to food. One of my favorites is her propensity for making cinnamon rolls every November. Now, there's nothing wrong with making cinnamon rolls any time of year, but there is something about November, when the air is cool and crisp and kids come home from school with rosy cheeks and big appetites to find mom pulling a fresh batch of hot cinnamon rolls out of the oven. Cold autumn days and kids and cinnamon rolls go together naturally, so in my family we only make cinnamon rolls when it's perfect, when it's November.

Mom's Cinnamon Rolls:

1/4 cup warm water
1 Tbsp dry yeast
1/4 cup lukewarm milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup shortening
2 1/2 cups flour
Raisins (optional)

Glaze:
butter or margarine
1 tsp. vanilla
2 cups powdered sugar
hot water

Combine the water and the yeast, then combine all ingredients. Stir well until ball forms, then knead for 5 minutes. Let rise till double. Roll dough into an oblong shape about 15 X 9 inches. Spread with melted butter and sprinkle with cinnamon and sugar - liberally! Add raisins if you wish. Roll up tightly, seal edges, cover and let rest for 20 minutes. Then, cut rolls in 1 inch slices, place in greased 13X9 cake pan, not touching each other, and let rise until double. Bake at 375 for 20-25 minutes until golden.

Frost with the glaze, then eat 'em while they're hot!