Cinnamon Rolls

                                                                      3/4 cup milk

                                                                      1/4 cup soft butter

                                                                      3 1/4 cup flour

                                                                      1 (.25 oz) pkg instant yeast

                                                                      1/4 cup sugar

                                                                      1/2 tsp salt

                                                                      1/4 cup water

                                                                      1 egg

                                                                      1 cup brown sugar

                                                                      1 Tbsp cinnamon

                                                                      1/2 cup soft butter

                                                                      1/2 cup raisins

Bring milk in a small pan to boil, remove from heat. Mix in butter, stir until melted. Let cool until lukewarm.

In a large bowl, combine 2 1/4 cup flour, yeast, sugar and salt. Mix well (I use my KitchenAid mixer.) Add water, egg, and milk mixture, beat well. Add remainig 1 cup flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth for about 5 minutes. (I just keep it in the KitchenAid bowl and it does the kneading, also about 5 minutes.)

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and butter.

Roll out the dough, spread the suger/butter mixture on it. Sprinkle with raisins. Roll up dough and pinch seam to seal. Cut into 1/2 inch size rolls and place them on a greased cookie sheet. Cover with plastic wrap and let rise until doubled in size (about 30 min.) 

Bake in the preheated oven at 375 degrees F for 15-20 minutes or until golden brown. Serve warm. 

Cream Cheese Icing: Beat 3 oz cream cheese with 2 Tbsp soft butter and 1 tsp vanilla and a bit of lemon juice (maybe 2 tsp). Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in milk, 1 tsp at a time, to reach spreading consisency.