Cinnamon Rolls

• 1 (16-ounce) package hot roll mix with yeast packet
• 1 cup hot water (120u0b0 to 130u0b0)
• 1/4 cup sugar
• 1 tablespoon reduced-calorie margarine, softened
• 1 egg, lightly beaten
• 2 tablespoons all-purpose flour, divided
• 2 tablespoons reduced-calorie margarine, softened
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons raisins
• Vegetable cooking spray
• 3/4 cup sifted powdered sugar
• 1 tablespoon fat-free milk

1. Combine roll mix and yeast packet in a large bowl. Add hot water and next 3 ingredients. Stir just until dry ingredients are moistened; shape dough into a ball.
2. Sprinkle 1 1/2 tablespoons flour evenly over work surface. Turn dough out onto floured surface. Knead until smooth and elastic (about 5 minutes). Cover and let rest 5 minutes.
3. Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface. Roll dough into a 16- x 10-inch rectangle on floured surface; spread 2 tablespoons margarine over dough. Combine 1/3 cup sugar and cinnamon; sprinkle over dough. Sprinkle with raisins.
4. Roll up dough, jellyroll fashion, beginning at long side. Pinch seam to seal. Cut roll into 1-inch slices; place 8 slices, cut sides down, into each of 2 (8-inch) round cakepans coated with cooking spray. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in bulk.
5. Bake at 375u0b0 for 20 to 22 minutes or until golden. Combine powdered sugar and milk; drizzle glaze over warm rolls.

yeast packet, hot water, sugar, margarine, egg, flour, margarine, sugar, ground cinnamon, raisins, vegetable cooking spray, powdered sugar, milk

Taken from www.myrecipes.com/recipe/cinnamon-rolls-5 (may not work)