An egg-rich bread, fragrant cinnamon and plump raisins makes a satisfying morsel be it for a snack or for breakfast.

• 1/4 cup butter
• 2 tablespoons cinnamon
• 2 tablespoons brown sugar
• 1/4 cup granulated sugar
• 1/2 cup raisins

• 1/4 cup powdered sugar

• 1 tablespoon milk

1. The dough can be made in a bread machine dough only cycle or:
2. Mix the ingredients for the rolls thoroughly in a large bowl. Make a uniform dough ball.
3. Remove the dough ball to a floured surface and knead the dough thoroughly. Return the dough to the bowl and cover with a cloth. Set in a warm place to rise.
4. When the dough has doubled, place the dough on a well floured surface and knead until of a uniform consistency. Roll out into a rectangular shape about 12 by 16 inches.
5. Soft melt the 1/4 cup of butter and brush over the dough rectangle.
6. Put the brown sugar, granulated sugar and cinnamon in a bowl. Cut with pastry tool or fork until the consistency of a coarse meal. Scatter evenly over the buttered surface. Pat lightly into the buttered surface. Scatter raisins evenly about the surface.
7. Roll the dough rectangle from the long side to form a cylinder with the filling inside. Using a sharp knife, cut the cylinder into 12 equal disks. Arrange the disks in a 9x12-inch pan (prepare pan with sray coating) in a three-by-four pattern and space evenly. Cover with a cloth and set in a warm place to rise.
8. When the dough has risen to fill the pan, bake in a preheated 400°F. oven for 20 to 25 minutes or until gloden brown. Remove from the oven and allow to cool slightly.
9. Mix the powdered sugar and milk to make the glaze. While the rolls are still hot, brush the glaze over the top of the rolls. As an alternative, you can use prepared frosting - requires about 1/4 can.