Dough
2 1/2 cups all-purpose flour
1/3 cup warm milk
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1 egg
1 packet active dry yeast (15g)
Filling
2 cups granulated sugar
1/2 cup chopped black raisins
1/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
Glaze
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
Dough
2 1/2 cups all-purpose flour
1/3 cup warm milk
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1 egg
1 packet active dry yeast (15g)
Filling
2 cups granulated sugar
1/2 cup chopped black raisins
1/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
Glaze
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
Dough
Combine milk, sugar, salt, and melted butter
Let it cool
Add yeast, egg, and 2 cups of flour
Mix well
Gradually add the remaining flour until a homogeneous dough forms
Knead until smooth
Grease with oil, cover, and let it rise
Open the dough to form a rectangle of 30 x 40 cm
Filling
Brush the dough with melted butter
Sprinkle with granulated sugar, ground cinnamon, and chopped raisins
Roll up tightly and cut into twelve pieces
Place the rolls in a refrigerator, leaving a 1-cm space between them
Cover and let it rise again
Preheat oven to medium temperature
Bake for 30 minutes or until golden brown
Glaze
Combine all ingredients
Cook on high heat until sugar dissolves and brush the still-warm rolls
Unmold when warm.
