1 pkg. dry yeast
1 c. warm water
1 egg
1 tbsp. sugar
3 c. Bisquick
1 tbsp. cinnamon
1/2 c. raisins

Dissolve yeast in warm water. Stir in egg, 1 tablespoon sugar and Bisquick; beat vigorously. Turn dough onto well floured board. Knead until slightly blistered--about 50 times. Roll dough into rectangle 12x10 inches, spread with butter.

Mix 1 tablespoon sugar and cinnamon; sprinkle raisins over sugar-cinnamon mixture. Roll up tightly, beginning at wide side; seal well by pinching edges of dough into roll. Cut into 1 inch slices.

Place slices, cut side down into well greased muffin cups. Cover and let rise 30 minutes. Heat oven to 375 degrees; bake 12-15 minutes. Immediately remove from pan. Let stand 5 minutes, frost with icing. Serve warm. Makes 1 dozen.

ICING:

1 c. confectioners' sugar
1/2 tsp. almond extract
1 tbsp. water

Mix together until smooth.