1 cup raisins, soaked in a bowl of water (optional)
For the icing, you will need:
3 oz. cream cheese
¼ cup butter
1 ½ cup icing sugar
½ tsp. vanilla
Salt
Directions:
In a small microwave proof bowl, heat the milk slightly until it is just lukewarm.
Add the yeast and stir, and allow the mixture to rest for 10 minutes.
In a larger bowl, mix the flour, salt and sugar.
Add the eggs, butter and milk mixture.
Turn dough onto a lightly floured counter and knead for several minutes, until dough is pliant and smooth.
Place the dough in a large clean bowl, and cover with plastic wrap or a clean tea towel.
Place the bowl in a warm part of the kitchen and let the dough rise until double, approximately one hour.
Punch the dough down, and place on a clean surface that has been lightly dusted with flour.
Using a rolling pin and short strokes, roll the dough into a rectangle that measures roughly 21” wide and 18” long.
Soften the butter until nearly melted, and spread over the entire surface of the dough.
Mix the cinnamon and brown sugar, and sprinkle evenly over the butter.
If you choose to add raisins, sprinkle them over the brown sugar mixture.
Roll the dough lengthwise, beginning at the bottom, keeping the roll as tight as possible; you should end up with a roll that is about 21” long.
Using a sharp, non-serrated knife, slice the roll into 1 ¼” slices.
Grease two 8x8 inch baking pans, and lightly dust with flour.
Place the rolls into the pans, leaving a little space around each one to give them room to expand. #Cover the pans with plastic wrap or a clean tea towel, and leave them in a warm part of the kitchen for 30 minutes.
Meanwhile, preheat the oven to 400 F/ 204 C.
After 30 mints.,place the pans in the oven and bake for 10-15 minutes,or until golden brown on top.
While the cinnamon buns are baking, mix all the icing ingredients together and beat until smooth. #Serve the cinnamon buns while still warm, with a spoonful of the cream cheese icing on top.
