Cinnamon roll cake with raisins

Prepare the dough with water, milk, 50 grams of butter and 1 egg according to the instructions on the package. Allow the dough to rest for 15 minutes after kneading.

For the filling, mix brown caster sugar, cinnamon powder and raisins.

Roll the dough on a floured sheet to a piece of 30x50 cm. Place the long side on the front.

Brush the dough with 75 grams of butter. Spread the sugar-cinnamon-raisin mixture over it but leave the bottom edge 3 cm free. Roll the dough up from the top and stick the bottom side with water on the roll. Cut the roll into 12 equal parts.

Brush the baking tin generously with 50 grams of butter and sprinkle with granulated sugar. Place the dough rolls upright side by side in the baking tin. Leave them covered with cling film for 30 minutes in a warm place.

Preheat the oven to 200 ° C. Fry the cake in 30 minutes until golden brown and done. Brush the cake if it is still warm with the rest of the butter. Remove the cake from the mold and eat it lukewarm.