Cinnamon Buns

CINNAMON BUNS
2 packages (or 2 tablespoons) of dry active yeast

1 cup milk - warm

1 stick of butter - cut

2 eggs

1 teaspoon salt

3/4 cup of sugar (or more for your taste)

4 cups flour
Melt butter in milk; dissolve the yeast in it. Beat the eggs lightly. Add flour (a cup at a time), add more flour in a very small portions, if needed. Add salt and mix well. The dough should feel soft and elastic to your hand.
Cover with towels, and let rise in a warm place until well doubled in size (about 1 -2 hours).

Remove dough from bowl and turn it out onto a lightly floured surface. Roll dough into a rectangle. Spread with softened butter, sprinkle lightly with cinnamon, raisins, and brown sugar over the top.

Roll up and seal edge, cut into 11 or 12 rolls

Allow to rise until double in size, about 1 hour

Bake at 350 degrees F for approximately 20 to 25 minutes, until golden brown.

Makes 22 or 24 cinnamon buns