Preheat oven to 400°F. In a large bowl, mix flour, sugar, baking powder and salt.
Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs.
Pour in the milk, stirring lightly with a fork.
Add a little more milk if needed to make the dough soft.
Take the dough out of the bowl onto a lightly floured surface.
Knead gently 8-10 times. Re-flour the surface if it becomes sticky and roll the dough with a floured rolling pin until its a 12" x 8" rectangle.
In a large bowl, toss in the butter, brown sugar and cinnamon together.
Cream until it is well combined.
Drop 1 tsp of the mixture into the 12 cups of a greased large muffin tin.
Dump the remaining mixture onto the dough rectangle.
Spread the mixture over the dough, making sure to go all the way to the ends.
Sprinkle with raisins.
Roll up the dough along the long side, like a jelly roll.
Score the roll to measure 12 equal slices.
Cut into slices with a serrated knife.
Place into muffin tins. Bake for 20 minutes, or until golden brown and filling is bubbling. It's a good idea to put a baking sheet on the oven rack below to catch any drips.
icing
In a medium bowl, stir sugar, butter and vanilla.
When combined, stir in enough milk or cream to reach the consistency you like.
When rolls are done, turn them out onto a heatproof tray and serve warm with the icing.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2009/12/cinnamon-rolls.html