Cinnamon Rolls

Dough
2 cups warm water
1/2 cup honey
1 Egg room temp
1 1/2 tablespoons yeast
1 1/2 teaspoons salt
1/4 cup oil
6-7 cups flour

Filling
1/3 cup butter
1/2 cup brown sugar
2 tablespoons Cinnamon
1/2 cup raisins

Frosting
4 oz Cream Cheese Softened
1/4 Cup butter Softened
2 tablespoons Milk
1 teaspoon vanilla
3-5 Cups powdered sugar

In a large bowl, add 2 cups flour, yeast, and salt. Mix in 2 cups warm water,1/2 cup of honey, egg and oil, beat until smooth. Work in the rest of the flour until dough no longer looks wet.
Knead on a floured surface until smooth. Place in a well oiled bowl, turning to coat dough with oil. Cover and allow to rise until doubles, about 1 hour. Punch dough down, and knead for a few minutes.

Turn the dough out onto a floured surface, and roll into a large rectangle, dough should be about a quarter inch thick. Spread the butter on the dough, sprinkle with brown sugar, cinnamon and raisins, in that order. Beginning at the lower longest side of the rectangle begin to roll the dough up, as tightly as possible. Pull the dough gently as you roll to get a tighter roll. Pull on the edges so the line up as needed.

Once it is all rolled up, pinch the edges shut. Take a very sharp knife and cut into 12 equal portions. place in an oversized rectangle cake pan, and cover, and let rise, for 45 minutes or until the rolls have doubled.

These rolls are VERY large, and you may need to take a knife and gently press down the centers, while rising and then baking. Bake at 325 until they are a deep golden brown. Remove from oven, place a cooling rack on top of them and invert, removing them from the pan. Place a second cake rack on the overturned rolls, and invert them again, so that the tops of the rolls are showing again. set aside and allow to completely cool. Mix frosting and frost. Enjoy!