• Mix together 1 cup warm water, granulated sugar, salt and yeast and put it aside for a few minutes to rise.
• In a mixing bowl, combine 4 cups flour, oil and ¾ cups warm water until well blended. Add an extra 3 tbsp of flour and mix for approximately 4 minutes.
• If the dough is too dry, add more water and if the dough is too sticky, add a bit more flour. The dough needs to have the same consistency as pizza dough.
• Divide dough into two and knead by hand for a couple minutes just to form into two balls. Roll the dough thin on a floured surface.
• Spread soft butter over top of the dough.
• Mix brown sugar, cinnamon and raisins (optional) and sprinkle on top of the buttered dough.
• Roll each dough by hand forming a long log about 18" long and then pinch the ends to hold its shape.
• Cut the log into 2.5” long pieces.
• Grease a large round or square deep baking pan.
• Line cut cinnamon buns into a pan leaving just a bit of space between each.
• If desired, open each bun just a little on the top to bake rose-shaped cinnamon buns.
• Melt 1 tbsp of butter and spread over the top of the buns before placing in the oven.
• Bake at 385F for 25 minutes. Check the buns while baking: better undercooked than over cooked.
• Remove from oven and allow it too cool to the touch before adding the icing.

Icing

• Mix milk with powdered sugar until well blended.
• Drizzle over buns while still warm.