Cinnamon Raisin Rolls

1/4 cup PLUS 2 tablespoons sugar, divided

1 teaspoon ground cinnamon

5 cups all-purpose flour

1 teaspoon salt

2 envelopes Fleischmann's RapidRise Yeast

4 tablespoons unsalted margarine, cut into 4 pats

2/3 cup very warm water (120° F to 130° F)1 cup cold milk

2 tablespoons unsalted margarine, melted

1/2 cup dark seedless raisins

1 egg yolk, mixed with 1 tablespoon milk, for glaze

Powdered Sugar Icing:

1 cup sifted powdered sugar

1 to 2 tablespoons milk

1 tablespoon butter or margarine (melted)

1/2 teaspoon vanilla extract

Mix 2 tablespoons of the sugar and cinnamon  together in a small bowl; set aside.

With dough kneading blade of food processor, process the remaining sugar, flour, salt, undissolved yeast and 4 tablespoons margarine for 20 seconds.  With motor running, pour warm water, then cold milk through small feed tube in a steady stream.  After dough cleans out side of bowl, process 45 seconds longer. Turn dough out onto floured surface, divide in half.  Roll one half into a 13 X 8-inch rectangle.  Spread with half the melted margarine; sprinkle with half the reserved cinnamon-sugar and raisins.  Roll up from long side as for jelly roll; seal seam.  Cut roll into nine (1-1/2 inch) pieces.  Place 1 roll, cut side up, on center of oiled baking sheet; arrange remaining rolls around center roll.  Repeat with remaining dough.  Cover with oiled plastic wrap; let rise in warm draft-free place for 25 minutes. Brush rolls with egg glaze.  Bake at 375° F for 20 minutes or until done.   Cool on wire rack.  Drizzle with Powdered Sugar Icing.

To Make Pan Rolls:  Arrange rolls in two greased 9-inch round
pans.  Bake at 375° F for 25 minutes.

Powdered Sugar Icing:  Combine ingredients in a small mixing
bowl or measuring cup; stir until uniform.  Drizzle on rolls.

from: Fleischmann's RapidRise Yeast