Florence's Famous Cinnamon Rolls

Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes milk 1/2 cup water white sugar and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface and knead until smooth and satiny 10 to 20 minutes.

Place the dough into a greased bowl and turn over to grease both sides of the dough. Cover and set in a warm spot to rise until doubled about 1 hour. Punch dough down and knead again briefly to push out the air. Cover and let rest 10 minutes. Meanwhile stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.

Once the dough has rested turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough and sprinkle with half of the raisins. Roll up the dough from the narrow end and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover and let rise in a warm place until nearly doubled 45 minutes to 1 hour.

Preheat an oven to 350 degrees F (175 degrees C).

Bake the cinnamon rolls in the preheated oven until light golden brown 18 to 20 minutes. Remove from the oven and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter vanilla extract and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.