Laurie's Cinnamon Rolls

 

3/4 cup milk, warmed 1 large egg 3 cups bread flour 3 tablespoons granulated sugar 1/2 teaspoon salt 4 tablespoons margarine 2 teaspoons active dry yeast 1/2 cup margarine, softened 1/3 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup raisins

For bread machine, set for dough, add all first ingredients and take out when dough is ready.. otherwise, make dough and let dough set for first rising. Take dough and knead for about 1 minute; let rest for 15 minutes.

Roll dough into rectangle about 10 x 15 inches. Spread 1/3 cup margarine over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg, and raisins evenly over dough.

Roll dough up tightly on long side, press edges together to seal. With a knife or dental floss (the method I prefer...slide about 8−10 inches of dental floss under the log, crisscross ends over the top and it will cut neatly through the dough). Cut roll into 1−inch pieces. Place rolls into a greased 13 x 9−inch baking pan. Cover and let rise until double in size (about 30−45 minutes).

Bake in 375 degree F oven for 20 to 25 minutes until golden brown. (Do NOT overcook or they will be hard and dry.)

Cool in pan or on rack for about 10−15 minutes.

Drizzle with icing made by combining 1 cup powdered sugar with 1−2 tablespoons of milk and 1/2 teaspoon vanilla extract (blended until smooth).

Makes 24 cinnamon rolls.