- 1/2 cup warm water (110-115°F)
- 2 pkgs. (1/4 ounce) active dry yeast
- 3/4 cup milk
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 4 cups all purpose flour, or 2 cups each all-purpose and whole wheat
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup Sun-Maid Natural Raisins
- 1 egg yolk
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.