I made half of the dozen with raisins and walnuts, and the other half were just cinnamon and sugar. I eventually covered all of them with the cream cheese icing. Yummy! Here's the recipe from the Better Homes and Gardens 15th Edition Cook Book p.116:
Best Ever Cinnamon Rolls - Raisin Nut with Cream Cheese icing
4 1/4 to 4 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1 cup mashed cooked potato
1/3 cup butter, cut up
1/3 cup granulated sugar
1 tsp. salt
1/2 cup packed brown sugar
1 Tbsp. cinnamon (or more!)
1/4 cup butter, softened
1/2 cup raisins (or up to 1 cup if you want lots of raisins)
1/2 cup nuts (or up to 1 cup if you like lots of nuts. Roasted pecans are suggested.)
- In a large mixing bowl, combine 1 1/2 cups of flour and yeast; set aside. In a medium saucepan, heat and stir milk, potato, 1/3 cup butter, granulated sugar, and salt just until warm (120-130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to med. speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size. (45-60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside. For filling, in a small bowl stir together brown sugar and cinnamon; set aside.
- Roll dough into an 18x12 inch rectangle. Spread 1/4 cup of butter over dough evenly. Sprinkle with filling, leaving about 1 inch unfilled along the long sides. Sprinkle the raisins and nuts over the filling. Roll up rectangle, starting from a filled long side; pinch dough to seal seams. Slice rolled rectangle into 12 equal pieces (use a ruler and "cut" with dental floss wrapped around the roll and pulled through). Arrange, cut side down in prepared pan. Cover and let rise until nearly double in size (about 30 minutes).
- Preheat oven to 375degrees F. Bake 25 to 30 minutes (23 was enough in my convection oven.) or until golden. Cool in pan on wire rack for 10 minutes; remove from pan. Spread with icing.
Cream Cheese Icing
In a medium bowl beat one 3-ounce package softened cream cheese with 2 Tbsp softened butter and 1 tsp. vanilla. Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in 4-6 tsp. milk, 1 tsp. at a time, to reach spreading consistency.