Aunt Marie's cinnamon rolls

I made my Aunt Marie Brock's cinnamon rolls for brunch today. It's been a while, but they still remind me of Hardee's cinnamon-raisin biscuits. Come to think of it, it's been a long time since I've had any of those, too!

The recipe is in the Hollis cookbook that Mama and I put together about 18 years ago. Presuming that most of you don't have a copy of that wonderful collection, here's the recipe:

2 c. buttermilk biscuit mix
2/3 c. milk
3 T. melted butter (or oleo)
1/2 c. sugar
1-1/2 tsp. cinnamon

Add milk to biscuit mix. Mix only until well-blended. (Dough is slightly sticky.) Form dough into a ball, then turn over 3 or 4 times oa board sprinkled with biscuit mix. Roll out into rectangular sheet 1/4 inch thick. Spread with melted butter; sprinkle with sugar/cinnamon mixture. Allow butter to absorb the sugar mixture (about a minute). Roll like jelly roll and cut off 1-inch slices. Bake in well-greased pan or muffin cups at 375 degrees for 20 minutes. Raisins or broken nuts may be sprinkled on with the sugar mixture.

I increased the amount of cinnamon to 1-1/2 Tablespoons. My raisins were a bit on the dry side, so I let them soak in hot water for a few minutes while I rolled out the dough. I also made a light glaze with powdered sugar and orange juice, and drizzled it over the top of the rolls after they came out of the oven. The recipe makes way too many for just Lonnie and me, but we're still working on them!