To 1/4 cup warm (not hot) water, add 1 package Fleischmann's active dry yeast. (You can use fast-rising.) Mix with wire whip.
Using wire whip, stir in 3/4 cup lukewarm milk (not hot), 1/4 cup sugar, 1 teaspoon salt, 1 egg, 1/4 cup oil.
Stir in half of 3 3/4 cups of flour with wooden spoon. Mix with spoon until smooth.
Add rest of flour gradually, until it's not too sticky but not dry. (You may not need all the flour or you may need extra.) Then knead until smooth and elastic. (I usually put some flour on the counter and knead it about 5 minutes.)
Round it up in a greased bowl and cover it with a damp cloth. Let rise in a warm place until double — about 1 1/2 hours or less if fast-rising. (Sometimes I warm up the oven just a little, then turn off oven and place covered bowl inside.)
After it rises, punch it down and let it rise again till almost double (in a warm place, about 30 minutes).
Then roll the dough into an oblong shape (15 by 9 inches). Spread with softened butter (room temperature, not melted — about 4 tablespoons, may need more). Sprinkle with cinnamon mixture (2 1/2 teaspoons cinnamon and 1/2 cup sugar).
Optional: Add raisins.
Roll dough up tightly, making a 15-inch roll. (Pinch ends so it will stay rolled up.) Cut into pieces and place in greased 13-by-9-inch baking pan. Cover with cloth and let rise again in a warm place (35 to 45 minutes).
Bake at 375 degrees for about 25 to 35 minutes or until light brown.
Mix frosting ingredients together.
Frost cinnamon roll while warm.