Ninety Minute Cinnamon Rolls

Heat the milk in a small saucepan until it bubbles then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl combine 2 1/4 cup flour yeast white sugar and salt; mix well. Add water egg and the milk mixture; beat well. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile in a small bowl mix together brown sugar cinnamon softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes or until browned. Remove from muffin cups to cool. Serve warm