Country Cinnamon rolls

I make cinnamon rolls and my family knows what I mean when I say this. These are my fast recipe, good but fast. If you made some of the basic baking mix then you have the "Fast" part of this recipe. I don't use the whole grain baking mix, you may like to try it but I just can't enjoy cinnamon with corn meal. If you find the recipe has a bit of an odd taste it is that your baking mix is getting old and the baking powder is going odd. I'd had that happen now and again.
Ingredients
1 pkg active dry yeast or 1 tablespoon
1/2 cup warm water (105 to 115 degrees F.)
1 egg
1 tablespoon sugar
3 cups of Bisquick mix (use your own if you make it)
2 tablespoons butter softened
3 tablespoons sugar
2 teas of cinnamon more if you prefer
1/2 raisins soaked in hot water first and dried off
a big hand full of chocolate chips
Walnuts chopped coarsely if you wish

1. Dissolve yeast in warm water, stir in 1 tablespoon sugar. Stir well

Add eggs and baking mix. Beat with a spoon vigorously.

2. Turn dough onto well floured board or pastry cloth. Knead until slightly blistered about 60 times. The photo below shows what blistered looks like.

3. Roll dough into a rectangle 12x10 inches. Spread with the softened butter. Mix sugar and cinnamon and sprinkle over rectangle. Sprinkle on raisins, chocolate chips and nuts.
Roll tightly, beginning at wide side of dough. Seal well by pinching edge of dough into roll. Cut into 1 inch slices. Place slices cut sides down in well-greased muffin tin.

cover lightly with wax paper and let rise for 30 minutes.

see photo below

Heat oven to 375 degrees F. bake 12 to 15 minutes until lightly brown. Remove immediately from pan. Place on cooling rack. Place wax paper below rack.
Allow to cool 5 minute then frost with icing. Feel free to serve these warm, they are wonderful that way.
icing: Mix 1 cup confectioners sugar, 1 teas vanilla, 1/2 teaspoon almond extract. Mix until smooth. This is thick but melts on hot rolls. If too thick add a touch of milk....only a touch. I had a bit of softened butter left and stirred it into this batch I like how it worked.
From a young age I would mail in for product recipe booklets. This is from the Betty Crocker Folk Breads U.S.A. printed in 1973. I promise to share some other fun recipes from my collection.