Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 20 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough. Cut into 12 equal size rolls and place cut side up in 12 lightly greased square or rectangular baking tin/ or cookie/sheet, Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 minutes, or until browned. Remove from baking sheet and place on wire rack to cool. Serve warm, or cool! You can drizzle icing glaze to make them extra sweet.