• Sift the flour and measure 3 cups. Set aside.
• Scald the milk (heat over medium-low, stirring constantly, until steam and bubbles form around the edges of the pan). Remove from heat and transfer to a mixing bowl. Add sugar, salt, and shortening and stir until smooth). Cool to lukewarm.
• Dissolve yeast in lukewarm water until foamy (stir and let sit for 5 minutes).
• In a mixing bowl with whisk attachment, beat together yeast, eggs, and lukewarm milk mixture.
• Stir in the flour and raisins gradually (I added the flour 1/2 c at a time). Stir together until dough forms a ball.
• Remove the dough onto lightly floured surface and knead by hand until smooth and springy.
• Place dough into bowl greased with canola oil and grease dough ball over. Cover with a towel and let rise in warm place until doubled in bulk (about one hour).
• Optional step: After doubled in size, tightly cover and place in refrigerator for 30 minutes to make rolling out dough easier.
• Grease 2 8-inch round pans generously with butter.
• Roll dough into rectangle on floured surface (about 1/4 inch thick).
• Spread softened butter over surface of dough.
• Mix sugar and cinnamon and evenly sprinkle over dough.
• Beginning with end furthest from you, tightly roll dough into a log. Pinch seam together.
• Cut into 1 inch thick slices. Place 6 rolls in each pan (do not overcrowd- they will expand while rising) and cover for one hour or until well raised.
• Bake in oven at 400 degrees for 10-12 minutes or until lightly browned on top (watch carefully).

For the icing:

• Combine all ingredients and whisk together until smooth. Add milk until desired consistency.
• After rolls have baked, remove from pan immediately.
• Ice while warm and serve!