Mix the brown sugar and cinnamon in a small bowl and set aside

Next mix the milk, 2 tbsp. granulated sugar, and Bisquick mix (make your own!) in a large bowl. 

On a flat surface with some Bisquick mix spread on it (I love to use my pie crust sheets for this) place all of the dough and roll it so that it is well coated.  

Shape the dough into a ball and knead it well about 9 or 10 times

Flour your rolling pin and shape the dough into a rectangle - about 14 X 9 if you can. (NB: the size of your rectangle will determine how many cinnamon rolls you are able to slice!)

Spread the softened butter over the entire surface

Sprinkle the sugar mixture evenly over the dough and then add the raisins. Try to get the raisins evenly placed, but don’t worry if they aren’t. 

Now you need to roll the dough into a fairly tight log. Starting at the long end, roll carefully until it is completely rolled up.

Using a very sharp knife, cut each cinnamon roll into 1 ¼ inch thickness.

Place each slice cut side down in the baking pan. 

Using a pastry brush, cover the tops of the cinnamon buns with 1  ½ tbsp.  melted butter. 

Bake at 350 for 20 to 25 minutes (depending on whether or not your oven is fast or slow)