Glazed Cinnamon Buns

Put the flour, sugar and salt in a mixing bowl, then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast and eggs. Pour in the milk and mix well to a soft dough (you may need to add a little more milk).

Knead for about 15 minutes until the dough is smooth, soft and elastic. Put into a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about 1 hour, until doubled in size.

For the filling: mix together the cinnamon, sugar and raisins.

Punch down the dough and knead to knock out the air, then cut the dough in half. Roll and stretch each piece to form a 25 x 35cm|10" x 14" rectangle.

Brush half the butter all over each rectangle, then press half the filling mixture over each. Tightly roll each rectangle up from one of the long ends to make a thick log, then pinch the ends together to seal. Cut each log into 8 pieces.

Grease two 20 x 30cm|8" x 12" deep baking tins. Place the rolls in the tins, about 2cm|1/2" apart. Cover with lightly oiled clingfilm, and leave to rise in a warm place for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Remove the clingfilm and bake for 30 minutes until lightly browned. Cool in the tins for a few minutes, then place on a wire rack to cool completely.