Northern Frontier Cinnamon Buns - cooking recipe

Ingredients

3/4 cup sugar
1 tablespoon salt
1 cup margarine, softened
5 eggs
1/4 teaspoon almond flavoring
2 1/4 ounces yeast
1/2 cup water (105-110 Degrees F)
2 cups lukewarm milk (90-105 Degrees F)
7 cups bread flour
1/2 teaspoon mace or 1/2 teaspoon nutmeg
1 egg white
1 tablespoon water
Filling
3/4 cup margarine, melted
1 cup sugar
1/3 cup cinnamon (yes, that is correct)
1 cup raisins (optional)
Frosting
1 1/2 cups confectioners' sugar (may need more)
1 tablespoon lemon juice
1/4 cup milk

Preparation

Combine sugar, salt, margarine, eggs and almond flavoring.
Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
Blend together flour and mace or nutmeg.
Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
Let rise about 2 hours in a warm place (75-85 degrees F).
Punch down, let rest 20 minutes.
Divide dough in half. Grease 2 baking sheets.
Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
Brush one long edge with egg white mixed with water.
Spread remaining surface generously with melted margarine.
Mix cinnamon and sugar together.
Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
Roll filled dough to egg-washed edge and pinch along entire edge to seal.
Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
Let rise until double.
Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.