Gingerbread Cinnamon Rolls

• 1 cup water (70u0b0 to 80u0b0)
• 1/2 cup molasses
• 1 egg, beaten
• 2 tablespoons canola oil
• 2 tablespoons toasted wheat germ
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3-3/4 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons butter, softened
• 1/3 cup packed brown sugar
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• Confectioners' sugar, optional

1. In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a well-floured surface.
2. Roll into a 12x8-in. rectangle; spread with butter. Combine the brown sugar, raisins and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
3. Place cut side down in an 11x7-in. baking dish coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375u0b0 for 20-25 minutes or until golden brown. Dust with confectioners' sugar if desired.

water, molasses, egg, canola oil, toasted wheat germ, ground ginger, salt, ground cinnamon, ground nutmeg, ground cloves, flour, active dry yeast, butter, brown sugar, raisins, ground cinnamon, confectioners

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