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1
Dissolve yeast in warm water in a large bowl; let stand five minutes.
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2
Add the 1/2 cup milk, sugar, 1/4 c butter, 1 tsp vanilla, salt, and egg to yeast; Stir w/ a wooden spoon until combined (batter will not be completely smooth) Add 3 cups flour to yeast mixture; Stir until a soft dough forms.
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3
Turn out on a lightly floured surface and knead until smooth and elastic- adding a small amount of flour when necessary.
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4
Place dough in a large bowl coated with cooking spray.
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5
Cover and let rise in a warm place (85 degrees) for one HOUR or until doubled in size.
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6
(Press two fingers in the dough; if indention remains then dough has risen enough).
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7
To prepare filling: Combine raisins, brown sugar, and cinnamon.
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8
Roll dough into a 15 x 10 inch rectangle; brush w/ 2 Tablespoons melted butter.
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9
Sprinkle filling over dough, leaving a 1/2 inch border.
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10
Beginning with a long side of the dough, roll up dough jelly roll style; pinch seem to seal (do NOT seal ends of roll).
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11
Wrap roll up in plastic wrap and chill in refrigerator for at least 20 minutes.
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12
Unwrap roll and cut into 20 (1/2 inch) slices.
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13
Arrange slices cut sides up on a pan coated with cooking spray.
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14
Cover again and let rise for an hour and 15 minutes or until doubled in size.
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15
Preheat oven to 350F.
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16
Uncover dough.
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17
Bake at 350F for approx 20 minutes.
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18
(occasionally check on the rolls--mine took a little less time to cook!
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19
).
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20
While the rolls are cooking make the glaze.
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21
Add the glaze ingredients and cook over med or med-low in a small saucepan stirring with a whisk.
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22
Then drizzle the glaze over the warm rolls--enjoy at last!
