Heavenly cinnamon rolls, including caramel or orange roll variations.

I posted this roll recipe in the holiday recipe post, but for those of you who haven’t made cinnamon rolls, this has more specific directions. Try this recipe (be sure to use that specific type of shortening and bread flour) and I promise these will be the best rolls you ever ate.
Light and lucious potato cinnamon rolls
2 T active dry yeast
7 cups of warm water (baby bath temperature)
1 cup of white sugar
dissolve yeast in sugar water
add:
1 1/2 cups potato flakes
4 large eggs
2/3 cup oil
1/2 cup butter flavored shortening
2 1/2 Tablespoon salt
Stir in 7 cups bread flour. Use hands to knead in 4-5 more to make soft, rather sticky dough
Knead only until blended,
Soak 1 cup raisins in warm water (optional)
Let rest 45 minutes. Divide in quarters. Roll first quarter into quarter-inch-thick rectangle. Coat with melted butter, Sprinkle with 4 Tablespoons white sugar then sprinkle generously with ground  cinnamon. Sprinkle with soaked raisins. Roll, cut 1 inch thick slices with serrated knife or string. Place flat in baking pan, with 1/4 inch space between them. Let rise until double.
Bake in 375 oven until golden, about 17 minutes.
Glaze:
2 pounds powdered sugar,
1/2 cup melted butter
2 t. vanilla,
enough water to make a thick icing. (add a tablespoon at a time)

Variations:
Instead of sprinkling with sugar and cinnamon, Layer the butter with brown sugar and chopped nut. Use a caramel sauce instead of the glaze.

Or roll the dough, coat with melted butter, then mix a tablespoon of fresh orange zest with the sugar and rub on dough. (No cinnamon) Sprinkle with chopped nuts if desired. Make powdered sugar glaze with 3 tablespoons of lemon or orange juice in place of the water. (O.J. concentrate is even better)