Cinnamon Buns

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm fat-free milk (110u0b0 to 115u0b0), divided
• 3 tablespoons canola oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-1/2 to 2-3/4 cups all-purpose flour
• 3 tablespoons dark corn syrup
• 3 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup raisins
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 teaspoons fat-free milk

1. In a large bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
4. Bake at 350u0b0 for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns.

active dry yeast, milk, canola oil, sugar, salt, flour, corn syrup, brown sugar, ground cinnamon, ground nutmeg, raisins, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/cinnamon-buns/ (may not work)