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This is optional, but I like it: Add 1-2 TBSP ground cinnamon to the sweet dough with the flour when preparing it.
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(Begin with less.
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Increase the amount the next time you make it, if you wish.
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).
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Grease pans of your choice -- 2 round cake pans, 2 square cake pans, 1 oblong pan or 18 muffin tins.
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(I find it doesn't quite fill 2 square pans, so I sometimes make a ball of foil to fill the extra space.
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).
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Cut sweet dough in half.
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Set one half aside.
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Shape remaining half of dough into oblong, and roll until about 1/4 inch thick (slightly thinner is OK, but you don't want it to be too thin), straightening as you roll so that it's fairly squarely oblong in shape.
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Using your fingers, spread butter evenly over entire top surface of rolled dough, making sure it is completely covered.
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(This won't take quite 1/2 of the butter.
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).
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Spread half of the brown sugar over the butter, making an even layer about 1/8 inch thick.
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Sprinkle 2 TBSP cinnamon evenly over the sugar until it is a solid brown coating on top of the sugar.
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(This is easier to do if the cinnamon is placed inside a shaker.
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).
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Sprinkle 1/3 cup raisins evenly over the top, slightly thicker toward the long edge closest to you.
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Beginning with the long edge nearest to you, start rolling the dough (away from you), stretching and smoothing as evenly as possible.
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It is sometimes easier to stop about 2 inches from the end and pull that up over the roll instead of rolling to the very edge.
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Pinch the edge into the roll all along the side.
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Cut the roll in approximately 1 1/2 to 2 inch widths (I cut 2 inch sections), and carefully place in baking pans, spaced evenly apart, with about 3/4 inch of space between them.
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I put the two end pieces next to each other near the center of the pan because they are thinner.
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(Some brown sugar, cinnamon and raisins will spill onto the board when the roll is cut.
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You can add that to the remaining sugar to use on the next piece of dough.
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).
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Repeat the above with the second half of the sweet dough, using the remaining half of the butter, brown sugar, cinnamon and raisins.
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(There will probably be a little butter left over.
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Use it for something else.
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Eat the raisins that fell out of this roll.
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Eat or discard the sugar & cinnamon that fell out.
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).
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After the rolls are all in the pans, tuck any raisins that are near the top down about half an inch into the rolls.
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Let rise until rolls are touching, about half an hour.
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Preheat the oven to 375 degrees.
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Bake in 375 degree oven for 20-25 minutes, until light golden brown and the center is done.
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You can make the glaze while the cinnamon rolls are baking, or after they are removed from the oven.
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Put the powdered sugar into a cup with a pour spout, add the vanilla and milk and stir well.
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(Adjust thickness of the glaze to your preference, by using less or more milk/cream/canned milk.
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).
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Cool the cinnamon rolls in their pans on baking racks.
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You can serve them from the pan, or turn them out onto a plate.
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After the rolls have cooled for 10-15 minutes, drizzle the glaze evenly over the warm rolls.
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(If you plan to put them on a plate to serve, wait to apply the glaze until after they are on the plate.)
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Serve warm.
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Or cover with plastic wrap and set aside to serve later.
