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1. Follow the direction to defrost and allow your bread dough to rise. (I like the 'speed' method of placing the dough in a bowl in a warm oven with a bowl of boiling water)
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2. Spread the bread dough on lightly floured surface making a rectangle of about 6 inches by 12 to 14 inches. The dough may draw back, but you can 'spread it as you add the filling - it will weigh it down some.
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3. sprinkle brown sugar over surface of bread dough rectangle leaving about 3/4 inch clean on long side and about 1/2 inch on short ends.
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4. sprinkle cinnamon over brown sugar and sprinkle raisins over brown sugar and cinnamon.
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5. Roll bread dough along long side by gently lifting dough as you roll to keep the filling from bunching up.
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6. once rolled pinch the dough together to seal both along ends and along long side.
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7. Cut dough in the center and then by thirds. Place on cookie sheet with pinched end facing center, leaving a little space between. Press down some To where the buns just meet.
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Bake at 375 degrees for about 20 minutes - until lightly brown.