This is an excellent recipe. Make sure that the eggs and butter are at room temperature. Do not overheat the milk mixture or you will kill the yeast action. You may substitute chocolate chips for raisins or even add chopped apple.
Make the Basic Sweet Dough
4cups of plain all-purpose flour plus an additional half cup
1 packet active dry yeast (about 11g)
1 cup fresh milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt (very fine-grained)
2 eggs
Put the measured 4 cups of flour in a large mixing bowl. Take out 1 and half cups of flour and put it in a smaller mixing bowl with yeast and 1/4 teaspoon salt. Set aside.
In a saucepan, heat the milk, sugar, butter, and remaining 1/4 teaspoon salt. Stir the ingredients and heat to 120 F. DO NOT OVERHEAT. Take off heat. Stir till sugar has dissolved. Add to the flour/yeast mixture in the smaller bowl. Mix with an electric mixer but using a bread kneading fixture. Put on low to medium-low speed for 30 seconds. Then add the eggs. Beat again scrapping the sides of the bowl. Beat on high for 2 minutes. (you could do this by hand too). Then add in the rest of the remaining flour and mix well.
Dust a surface with some flour and knead the dough in enough of the remaining half cup of flour to make a moderately soft dough for 3 minutes. Shape into a ball. Place in a greased bowl, turn over once to grease the other side. Cover with foil or cling wrap and leave in a warm place to rise for about one hour.
Take the dough out of the bowl and punch down on a lightly dusted surface. Divide the dough into two equal halves. Cover and let the dough rest for 10 minutes.
Cinnamon sugar filling
3 -4 tablespoons butter, softened
1/2 cup fine caster sugar
2 teaspoons ground cinnamon powder
3/4 cup raisins (optional)
Grease two 12 inch baking round trays or baking dishes.
In a small bowl, mix the sugar and cinnamon together
On a lightly floured surface, roll out each half of the dough into a 12 by 8-inch rectangle and one cm thick. Brush with butter. Sprinkle with cinnamon sugar. If desired, add raisins or choc-chips. Roll up the cinnamon roll from the long side over, like a jelly roll. Pinch the seams to seal.
Cut the roll into half and then each half into half again. You should get eight equal pieces for each half of the sweet dough portion.
Arrange pieces on the baking trays, leaving a little space in between for rising. Cover and let the rolls rise for 30 minutes until double. Brush the sides with a little egg yolk.
Heat the oven to 180 C/375 F and bake the cinnamon rolls for 18 to 20 minutes. Remove from oven and let cool for 5 minutes.
Powdered Sugar icing
1/2 cup icing powdered sugar
2 tablespoons of hot water
Mix the sugar and hot water together. Stir well to remove lumps. Drizzle a little over each of the still-hot buns.
Note: If you don't like it so sweet, omit the powdered sugar icing.
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