Conjured Cinnamon Rolls

You will need:

Dough:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Heat the milk in a small saucepan until it bubbles, then remove from heat.
Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. It is the heat that causes the yeast to wake up and start raising.

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Don’t worry if you are having trouble getting the dough to “pick up” the last of the flour. It will while you are kneading it.

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

After the 10 minutes, roll out dough into a 12×9 inch rectangle. The dough should want to be rolled. If it feels like it is tight let is rest a few more minutes.

 Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. 

Roll up dough and pinch seam to seal. 

Cut into 12 equal size rolls and place cut side up. Don’t fret if they are not perfect, not perfect means homemade.

Cover and let rise until doubled, about 30 minutes. Cover with lightweight damp towel or paper towel. 

After the first 15 minutes, preheat oven to 375 degrees F (190 degrees C).

Rolls, 30 minutes later.

Bake in the preheated oven for 20 minutes, or until browned.

Serve warm.

 I also made a light glaze
1/4 cup of milk
1/2 cup powdered sugar

Let the rolls cool before glazing or it will just run off.