GE 840081500 Cinnamon Raisin Buns, Dough Icing, Filling, Makes about 16 large cinnamon rolls

Cinnamon Raisin Buns

Dough:		Icing:
1 cup milk		3-ounces cream cheese,
2 eggs		room temperature
1 teaspoon salt		3 tablespoons butter,
1⁄2	cup sugar	room temperature
1⁄4	cup butter, room temperature	1 cup confectioners sugar
4 cups all-purpose flour		1 teaspoon vanilla extract
21⁄2 teaspoons bread machine yeast		Pinch salt
Filling:
1⁄3	cup butter, softened
1 cup brown sugar
1 tablespoon cinnamon
3⁄4	cup raisins

At the end of the cycle, remove the dough from the bread machine. Press and hold START/CANCEL for several seconds to end the cycle. Place on floured counter and let rest for 10 minutes. Roll dough to a large rectangle. Spread with softened butter.

Mix the brown sugar and cinnamon, then sprinkle over the butter. Scatter the raisins over the butter and sugar. Roll up dough from the longest side. Cut into rolls about 1⁄2-inch thick. Place in a greased 10x14-inch baking pan.* Cover and let rise until almost doubled, about 1 hour. Bake at 375ºF for 20 to 25 minutes, or until done. Let cool slightly, then ice.

Icing: Combine the cream cheese, butter, confectioners sugar, vanilla, and salt.

Makes about 16 large cinnamon rolls.

*Can also use a 9x13-inch baking pan plus a 9x5-inch loaf pan.

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