Cinnamon Raisin Buns

Ingredients

• 2.25 teaspoons Active dry yeast (Equivalent to ½ yeast cake)
• 0.25 cup Lukewarm water (Approximately 105-115°F (40-46°C))
• 0.75 teaspoon Ground cinnamon
• 3 cups All-purpose flour
• 1 Large egg
• 0.25 cup Raisins (Stoned and quartered)
• 0.25 cup Unsalted butter, softened
• 0.25 cup Granulated sugar
• 0.5 teaspoon Salt
• 1 cup Milk, lukewarm
• 1 Egg for egg wash (Beaten)
• 1 cup Powdered sugar (For frosting)
• 2 tablespoons Milk (For frosting)

Instructions

1. 1In a small bowl, dissolve the active dry yeast in ¼ cup of lukewarm water. Let it sit for 5-10 minutes until foamy.
2. 2In a large bowl, combine the softened butter, sugar, salt, and lukewarm milk. Mix well until the butter is mostly dissolved.
3. 3Add the dissolved yeast mixture, cinnamon, flour, and beaten egg to the large bowl. Mix until a dough forms.
4. 4Add the quartered raisins to the dough and mix until evenly distributed.
5. 5Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place overnight (8-12 hours).
6. 6In the morning, punch down the dough and shape it into large biscuits (about 12). Place them in a greased baking pan, about 1 inch apart.
7. 7Let the buns rise again for about 30-60 minutes, or until doubled in size.
8. 8Preheat oven to 375°F (190°C). Brush the buns with beaten egg and bake for 20 minutes, or until golden brown.
9. 9Let the buns cool completely on a wire rack. While cooling, prepare the frosting by mixing powdered sugar with milk until smooth. Once cooled, frost the buns and make a cross on top of each bun with the frosting.