Dissolve yeast in warm water. Add sugar, oil, salt, eggs and buttermilk powder, along with pastry flour, mix to blend. Add unbleached white flour to make stiff dough. Scrape from bowl onto floured board. Knead (using more flour as necessary) to make a smooth ball.

Place in a greased bowl and over to let rise until doubled in bulk (about 1 hour). If time permits, let rise once again after punching dough down.

Shape dough (on lightly floured surface) into rectangle, about 1/4" thick.

Mix together sugar and cinnamon for filling.

Spread dough with melted butter, then spread sugar mixture over butter as evenly as possible. Scatter raisins over the top, then begin rolling the dough up lengthwise and pinch edges of dough together. Cut dough into 18 equal rolls and place cut side down onto a 4-sided sheet pan.

Preheat oven to 375°. Let rise until doubled in bulk and bake in 375° oven for 20 minutes. While warm, glaze with powdered sugar icing.

Makes 18 Rolls.