ISO: Extra Special Cinnamon Rolls

When my husband was in the Navy in 1970 I borrowed a cookbook from a neighbor at the time. I believe the cook book was called "Favorite Recipes of Home Ec Teachers". I wrote the recipe on three index cards. It has been over 20 years and many moves since I last made these cinnamon rolls. Recently when I went to make them, I found that I was missing the first index card with the list of ingredients. I have searched the internet and can not find the recipe. The two ingredients that this recipe contains that the others don't are: ginger and heavy cream whipped.
These are the directions on the two index cards I still have in my possession:

Dissolve yeast in 1/2 cup water with 1 Tablespoon Sugar and Ginger. Add 2 cups warm water, 1/2 cup sugar, salt, eggs and 3 cups flour. Beat well; allow to set until light, add raisins, shortening and enough flour to make a soft dough. Knead until smooth. Let rise until double in bulk, divid dough into fourths; roll each piece about 22 inches long and 1/4 inch thick. Spread with melted butter. Combine 1 pound brownsugar with 8 teaspoons of cinnamon for dough. Sprinkle top of dough with brown sugar mixture. Roll as for jelly roll. Cut into 1-inch pieces. Placed on greased pans. Let rise until double in bulk. Combine cream, 1/3 cup brown sugar, 1 teaspoon cinnamon and vanilla. Sread mixture on rolls, add nuts, if desired. Bake in 375 F oven for 25 minutes or until done. Remove from pans immediately.

If anybody has the recipe, or is a good enough baker to figure out the ingredient list, I would very much appreciate it.