Cinnamon Raisin Rolls

These are the best and softest rolls I've ever made. They were perfect with my evening cup of tea and the kids loved them too. A favourite of my mum's, I wish she was here to try them out. But I guess she will just have to wait till the summer.

Preparation Time 2 hours 45 minutes including rise time

Cook Time 45 minutes

Yields 24-28 rolls

Ingredients

Dough

1 1/2 cups whole milk

1 cup warm water - between 40-46c/ 110-115f

3 eggs

1/2 cup sugar plus 1 Tablespoon

1 teaspoon salt

1/2 cup butter- softened

2 cups raisins/ sultanas

8 cups all purpose flour

Filling

1 cup soft brown sugar

3 Tablespoon cinnamon powder

3 Tablespoons melted butter

2 tablespoon melted butter to top the rolls

Cream Cheese Frosting

200 grams Cream cheese - softened

1/4 cup butter- softened

2 cups powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

Instructions

1. Place the sultans in a bowl. Add 1/2 teaspoon of vanilla and top with boiling water. Let them rehydrate for 20 minutes, then strain and set aside.

2. Scald the milk and set aside to cool to a temperature between 120f- 125f.

3. Dissolve yeast and 1 Tablespoon sugar in the warm water. Set aside and bloom 15 minutes.

4. In a stand mixer, attached with a dough hook, combine the eggs, yeast, sugar, butter, salt and raisins. Slowly stir in the cooled milk.

5. Add the flour gradually.

6. Turn out the dough onto a floured surface and knead until smooth. This may take up to 5-6 minutes.

7. Grease a bowl with butter. Place the dough in the bowl. Let rise in a warm place for 1 1/2 hours, or until doubled in size.

8. For the filling: combine the melted butter, sugar and cinnamon. Mix to combine. Set aside.

9. Cut the dough into thirds. Take one third and roll out into a long rectangle.

10. Spread 1/3 of the filling mixture over the dough, leaving a 1/2 inch lip on the furthest long end.

11. Begin rolling the dough tightly starting at the longest end facing you.

12. Cut into 2 inch smaller rolls.

13. Place the rolls in a buttered pan, leaving a centimetre between each roll.

14. Cover and let rise for 45 minutes.

15. Preheat the oven to 180c.

16. Brush the tops of the rolls with melted butter.

17. Bake the rolls for 45 minutes at 180c.

18. For the frosting: Combine all the ingredients until a thick frosting comes together. Do not over mix!

19. Once the rolls have cooled slightly, you can spread the cream cheese frosting over the tops of the rolls. Set aside until ready to serve. Do not refrigerate.