Instructions: Prepare Sweet Yeast Dough; let rise as directed.

Combine granulated sugar and cinnamon in small bowl; set aside. Grease 2 9-inch round cake pans. Cut dough into halves. Roll one half of dough into 12X8-inch rectangle on lightly floured surface with lightly floured rolling pin. Brush rectangle with half of melted butter; sprinkle with half of sugar mixture and half of raisins, if desired. Starting with 1 (12-inch)

side, roll up jelly-roll style. (Do not roll dough too tightly because centers of rolls will pop up as they rise.) Repeat with remaining dough.

Cut each roll into 12 (1-inch) slices) with dental floss or floured sharp knife. To use dental floss, position it under roll; bring up ends of floss, cross over center and gently pull floss to cut each slice. Place slices 1/2 inch apart in prepared pans. Rolls will spread as they rise. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.

Preheat oven to 350F. Bake 20 to 25 minutes or until rolls are golden brown. Cool in pans on wire racks 5 minutes. Combine powdered sugar, milk and vanilla in small bowl until smooth. Spread mixture over rolls. Serve warm.

SWEET YEAST DOUGH:
Note: An additional 1/4 cup flour may be used if needed.

Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.

Combine milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120 to 130 degrees. (Butter does not need to completely melt.)

Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Reduce speed to low. Beat in eggs, vanilla and 1 cup flour. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups, with wooden spoon to make soft dough. Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding remaining 1/4 cup flour to prevent sticking if necessary. Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1 1/2 to 2 hours or until doubled in bulk.

Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.

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