- 4 1/2 to 5 cups unbleached, all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 package active dry yeast
- 1/4 cup warm (110º -115) F water
- 1/2 cup warm (110º -115) F milk
- 3 large eggs, at room temperature
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 1/4 teaspoons ground cinnamon
- 1 2/3 cups sugar
- 1 3/4 cups raisins, soaked in warm water and drained
- 4 tablespoons melted and cooled butter
- 1 1/2 cups confectioners sugar
- 2-3 tablespoons fresh squeezed lemon juice
- To make the dough in a stand mixer combine together 4 1/2 cups of the flour, the sugar, salt and yeast. Combine the water, milk, eggs, and butter Add to the dry ingredients and process until a ball of dough forms around the blade. If dough is sticky, add more flour a tablespoon at a time until a soft ball of dough forms.
- Transfer the dough to a lightly floured surface and knead with your hands until it is smooth and not sticky. Add more flour if necessary. Transfer the dough to a lightly butter bowl and cover tightly with plastic wrap. Refrigerate overnight.
- Bring to room temperature when ready to bake and allow the dough to rise until doubled in size.
- Meanwhile mix the cinnamon and sugar together in a small bowl and set aside.
- Drain the raisins and set aside.
- When the dough has risen, punch it down and roll it into a large 18-inch long by 12-inch wide rectangle.
- Brush the dough with the melted butter and evenly sprinkle the sugar mixture over the top. Sprinkle the raisins evenly over the sugar.
- Start at the longest side nearest you and roll the dough up on it self tightly, forming al long log Pinch the ends closed and the two sides.
- Preheat the oven to 375F.
- With a knife cut 18 one-inch slices and place them on lightly greased baking sheets about 1-inch apart. Cover the rolls and allow them to rise again until doubled in size.
- Meanwhile make the glaze by combining the confectioner's sugar and lemon juice in a small bowl and whisking it until a thin glaze consistency is obtained. Cover and set aside.
- Bake the rolls until lightly browned, about 25-30 minutes. Transfer the rolls to a cooling rack. Use a fork dipped in the glaze and drip it over the tops of the rolls. These are best eaten warm.