Ooey Gooey Cinnamon Rolls

If you were wondering what I did about the other half of my Brioche dough from a few days ago, here is the answer: Cinnamon Rolls. The original recipe had pecans, but I prefer raisins so mine has raisins.

Cinnamon Rolls
1 1/2 pounds brioche dough or other white bread dough (a cantaloupe-sized piece)
For bottom of pan:
5 tablespoons butter or margarine
1/2 cup brown sugar
For rolls:
4 tablespoons butter/margarine
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins (or pecans if you prefer)

Melt the 5 T butter and add a half cup of brown sugar. Mix up, put in the bottom of an 8 or 9 inch square or round pan. Roll the dough out into a rectangle (about 1/4" thick). Spread with butter, sprinkle on brown sugar, top with cinnamon and raisins. Roll up, slice into 8 pieces. Place into prepared pan.  Let rise an hour, covered with plastic. Preheat oven to 350*, bake 40 minutes until golden brown. Let cool about 5 minutes, then invert onto a plate or into a storage container. Do not cool completely in the pan, or they may never come out.