This recipe was taken from The Fanny Farmer Cookbook.

Ingredients:

1 package dry yeast
4 1/2 cups white flour
1 cup lukewarm milk
3/4 cup sugar
1 tsp salt
1 Tblsp cinnamon
2 eggs
2 Tblsp butter
1/2 cup raisins
milk
3/4 cup confectioners' sugar
1 tsp vanilla

Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve. Add the yeast and 3 cups of the flour to the lukewarm milk in a large bowl. Blend well, cover and let rise in a warm place until light, at least 1 hour. Add the granulated sugar, salt, cinnamon, eggs, butter and 3/4 cup of flour and blend. Turn out onto a lightly floured surface and knead gently, slowly additn the remaining 3/4 cup flour until the dough can be easily handled. Knead in the raisins.

Pull off pieces of dough about the size of a lemon and roll out into 8 inch long thin rods. Wind into a coil. Arrange on two buttered 9-inch cake pans, cover, and let rise until double in bulk, then brush the tops with milk.

Preheat the oven to 375°F. Bake the rolls for 25 minutes. Mix the confectioners' sugar and vanilla with 4 tsp warm water to make a glaze, and spread a thin layer on the rolls immediately after removing from the oven.