3/8 cup whole milk, warmed for about 20 seconds in the microwave
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour
3 tablespoons vital gluten (optional)
3 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Check on the dough. It should form a nice ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and bumpy looking. Add warm water (a tablespoon at a time).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Roll the dough into approximately an 9x18-inch rectangle.
FILLING RECIPE: 1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
Grease a 9x13x2-inch baking pan.
Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over the dough.
Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. With a bench scraper, cut the dough. Place cut side up on prepared pan, flattening them a little bit.
Preheat oven to 350 degrees F.
Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.
Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.
2 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.