1 pkg. dry yeast
1/2 c. warm water
1 egg
1 tbsp. sugar
3 c. Bisquick baking mix
2 tbsp. butter, softened
1 tbsp. sugar
1 tsp. cinnamon
3/4 c. raisins

ICING:

1 c. powdered sugar
1 tbsp. water
1/2 tsp. vanilla extract

Rolls: Dissolve yeast in warm water. Stir in egg, 1 tablespoon sugar, and the baking mix; beat vigorously. Turn dough onto well floured board. Knead until slightly blistered, about 50 times. Roll dough into a rectangle, 12 x 10 inches. Spread with butter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over rectangle. Sprinkle raisins over sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 1 inch slices. Place slices, cut side down, in well greased muffin cups.

Cover; let rise 30 minutes. Heat oven to 375 degrees. Bake 12 to 15 minutes. Immediately remove from pan. Let stand 5 minutes. Frost with icing and serve warm.

Icing: Mix ingredients until smooth.