IngredientsFor the dough:
300g white bread mix
50g caster sugar
For the filling and topping:
35g butter (softened)
50g raisins or sultanas
110g dark brown soft sugar
1 heaped tbsp ground cinnamon
100g icing sugar (sieved)
1 tbsp water
Handy HintCan be refrigerated/frozen after the second rising.
Method1. Warm the milk to blood temperature, or about 30 seconds in the microwave. Also, melt the butter - again 30 seconds in the microwave should be enough.
2. Put all the ingredients for the dough in a food processor with a dough attachment, and mix. You may need to add a little more of the white bread mix until it forms a nice soft ball that doesnt stick to the mixing bowl.
3. Put the dough ball in a large bowl, cover with oiled clingfilm or a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Meanwhile, mix together the butter, cinnamon and brown sugar for the topping. Lightly grease a smallish tin (I used an 8in round tin, anything will do).
5. When the dough has risen, turn it out onto floured surface and let it rest for 5 minutes.
6. Roll out the dough into a rectangle. You are going to be rolling it up rather like a swiss roll so aim for that sort of size.
7. Spread it with the butter, sugar and cinnamon mix, and then sprinkle over the raisins.
8.Roll up the dough and slice into six pieces. Put the rolls in the greased tin, with inch or two between to allow them to rise. Cover & put them back in a warm place for half an hour or so, until they have nearly doubled in size. Meanwhile, preheat the oven to 190C/180C fan.
9. Cook the rolls for about 15 minutes in the preheated oven.
10. Whilst the rolls are in the oven, mix together the icing sugar and water until it is smooth.
10. When they come out, let them cool for 5 minutes and then drizzle over as much icing as you want while they are still in the pan.
11. Let them cool completely in the pan, then serve.