Cinnamon Rolls

from Christie Facer
She makes these at Christmas time and gives them to people for Christmas morning.

Ingredients
Sweet Bun Dough
1/2 c. milk
1/2 c. sugar
1 tsp. salt
2 Tbl. yeast
2 eggs
1/2 c. margarine
1/2 c. warm water
4 1/2-5 c. flour

Cinnamon Rolls
Sweet bun dough
softened butter or margarine
brown sugar
cinnamon
raisins (optional)

Butter cream frosting
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
3 Tbl. cream or milk

Directions
Scald milk.  Stir in sugar, salt and butter.  Cool to lukewarm.  Measure warm water into warm bowl.  Sprinkle in yeast with some of the sugar.  Stir in lukewarm milk mixture, beaten eggs and 1 cup flour.  Beat until smooth.  Add enough flour to make a soft dough (3 1/2-4 c.)  Knead until smooth and elastic.  Place in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, until doubled in bulk (approx. 1 hour).  Punch down; let rise again 30 min.  Turn dough and roll out into long rectangle.  Spread butter on rolled-out dough.  Sprinkle brown sugar, cinnamon and raisins on top.  Carefully roll dough, pinching edges closed.  With string or dental floss, cut rolls 1/2" - 1 " wide.  Place on greased pan or cookie sheet.  Let rise 30 min., then bake 10-12 min. at 350.  As soon as they're out of the oven, spread with butter cream frosting.

Notes: This made a 9x13 plus 9x9 pan.  I rolled mine as wide as my pastry mat would allow and I should have rolled it bigger for thinner rolls.  I rolled each side to the center, to try and make heart shaped cinnamon rolls as seen on the web.  Somewhat successful.  I made them the night before then stuck them in the fridge.  Put them in the oven to rise at 100 (then canceled) for 30 min., then took them out for another 10 min. while the oven preheated to 350.  Seemed sufficient.
Tried 2/26/12