Cinnamon and Raisin Rolls

Instructions

1. 1

   In a large bowl, combine warm milk, yeast, and caster sugar. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast—if it doesn't foam, your yeast may be expired.

2. 2

   Add salt, melted butter, and egg to the yeast mixture. Stir well to combine.

3. 3

   Gradually add flour, mixing until a shaggy dough forms. Knead for 8-10 minutes by hand or with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together well.

4. 4

   Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A warm oven with just the light on works perfectly for rising.

5. 5

   Punch down the dough and roll out into a 30x40cm rectangle on a floured surface.

6. 6

   Spread softened butter over the dough, leaving a small border. Mix cinnamon and brown sugar, then sprinkle evenly over the butter. Scatter raisins across the surface.

   Tip: Reserve a pinch of cinnamon sugar mixture for topping if desired.

7. 7

   Starting from one long edge, tightly roll the dough into a log. Cut into 8 equal pieces.

   Tip: Use a sharp knife or dental floss to cut without crushing the rolls.

8. 8

   Place rolls in a greased 9x13 inch baking pan, spacing them slightly apart. Cover and let rise for 30 minutes until puffy.

9. 9

   Preheat oven to 190°C. Brush rolls lightly with milk and bake for 20-25 minutes until golden brown.

   Tip: Rolls are done when the tops are deep golden and they spring back when lightly touched.

10. 10

    Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

    Tip: These rolls are best enjoyed fresh but keep well in an airtight container for 2 days.