Ingredients: For the Dough: 1/2 cup milk - 4 tablespoons salted butter, cut into pieces - 2 1/4 teaspoons yeast - 1/2 cup warm water - 1/4 cup sugar - 2 eggs - 1 1/2 teaspoons salt - 1/2 teaspoon cinnamon - 3 cups unbleached all purpose flour - For the Filling: 1/4 cup suga r5 teaspoons cinnamon 1/2 cup raisins
Directions: Heat milk and butter in a small saucepan until the butter melts. Cool until warm. Pour warm water into a bowl. Sprinkle yeast over water. Mix in sugar and eggs. Add salt, cinnamon, milk mixture, and 2 cups of flour. Mix until well blended, for about 2-3 minutes. Add remaining flour; stir until dough is smooth and comes away from the sides of the bowl. Add flour sparingly if the dough sticks to the side of the bowl. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, 2 hours. After the rise, punch down the center of the dough once. Making sure not to fold the dough, turn it onto an floured work surface; let dough rest for 1 hour. Mix cinnamon, sugar, and raisins. Roll out dough into a18 X 8 inch rectangle; sprinkle on cinnamon, sugar, and raisins (or you can add everything in the batter as I did). Roll the dough nice and tight; place in a 9 inch pan, bake for 45 minutes on 350 F