The lazy way: Place the yeast, bread flour, butter, granulated sugar, salt, milk and egg in your bread machine, select the regular dough cycle and allow it to run through.
The elbow grease way: Place flour, sugar, salt and yeast in a large bowl. Make a well in the centre. Melt the butter and add with the milk and egg and stir with a wooden spoon until combined. Turn out onto a floured board and knead for ten minutes. Place dough in a lightly greased bowl, cover with a cloth and leave in a warm place to double in size, about an hour and a half.
Meanwhile, soak the raisins in the rum, stirring occasionally to make sure they all get their little dose of alcohol. Combine the brown sugar and cinnamon in a bowl and set aside.
When the dough has risen, punch it down and roll out on a floured surface to a half inch thick rectangle approximately 15 inches by 12 inches.
Brush with the melted butter, sprinkle evenly with the cinnamon sugar and top with the rum soaked raisins.
Roll up tightly starting at the short side and slice into 12 even sized pieces.
Place rolls, cut side up, on a greased baking tray (or use a silicone baking mat), cover, and leave to rise for 30-40 minutes.
Meanwhile, preheat your oven to 180 C/ 350 F.
I tend to poke any raisins peeking out back into the layers with a cocktail or kebab stick to stop them burning. Bake the cinnamon rolls for 20-25 minutes until golden brown. Transfer to a wire rack to cool.
To make the icing, sift the icing sugar and stir in enough water to make a not-too-runny consistency, but runny enough to drizzle over the rolls.
Store in an airtight container - will keep fresh for a few days. Reheat in the microwave for 30 seconds to refresh. Leftovers freeze well.