1. Dissolve the yeast in the warm water. When the yeast is dissolved, add the sugar and stir until it is dissolved as well. In about 5 minuyes, foam will form on the surface. (If foam does not form, your yeast may be too old or the water may be too hot. Try again.)

2. In a large bowl, mix together the flour, baking powder, and salt.

3. Melt the shortening in the microwave, set on high, for about 1 minutes Add the melted shortening, egg substitue, and yeast mixture to the flour, and stir by hand until all ingredients are combined. Use your hands to knead the dough for about 5 minutes, then form it into a ball and put it in a covered bowl in a warm spot for 1 to 1 1/2 hours or until it doubles in size.

4. Roll dough out onto a floured surface so that it is a rectangle measuring 12 inches wide and 18 inches long.

5. Use a spatula to spread the butter-flavored spread evenly over the surface of the dough. Combine the brown sugar, Wondra flour, and cinnamon in a small bowl. Spread this mixture evenly over the surface of the dough. Sprinkle the raisins evenly over the filling.

6. Starting from the top edge, roll the dough down until it forms a long roll. Cut off the ends, then slice the dought into 12 even slices and arrange them, cut side down, in an 9 X 13-inch greased pan or dish. Cover the pan with plastic wrap and let the rolls rise again for another 1 to 1 1/2 hours in a warm place.

7. Preheat oven to 400 degrees.

8. Remove the plastic from the pan and bake the rolls for 18 to 22 minutes or until brown.

9. As rolls bake, combine the icing ingredients in a medium bowl with an electric mixer. Mix on high speed for about 1 minute.

10. When rolls are cool, spread icing over the top of each one. Cover the baking dish, and store the rolls at room temperature until you are ready to serve them.

Makes 12 rolls