Preparation

• Preheat the oven to 200ºC and lightly grease a 20cm square pan.

• Ensure the butter for the filling is softened at room temperature.

  
  

Make the dough

• In a large mixing bowl, combine the flour, yeast, salt and sugar, then set aside.

• Add the butter, milk and water to a small microwavable bowl and heat for about 30 seconds or until the butter is melted.

• Add the wet ingredients to the dry.

• Whisk the egg and add to the mixture.

• Knead by hand or with a standing mixer for about 3 minutes or until the dough comes together and is no longer sticky.

• Lightly grease a bowl and place the dough in the bowl to rest for about 5 minutes, before tolling into a rectangle about 40x20cm.

Make the filling

• Mix together the cinnamon and brown sugar.

• Spread the butter on the dough and evenly sprinkle the cinnamon-sugar mixture and raisins on top.

• Roll the dough into a tight scroll and cut it into 9 even pieces. Place in the greased pan and lightly cover with tin foil.

• Turn OFF the oven and place the cinnamon scrolls in the oven for 20 minutes to allow them to rise.

• Keeping the scrolls in the oven, remove the foil and turn the oven on to 190ºC.

• Bake the cinnamon scrolls for 15-20 minutes or until golden.

Make the glaze

• Mix the cream cheese, icing sugar and milk in a small bowl then transfer to a piping bag (or a zip-lock bag with the corner cut).

• Once the cinnamon scrolls have cooled for at least 10 minutes, pipe the crosses onto them.