Step 1

To a bowl sieve flour and add yeast, salt and sugar. Mix & set aside.

Step 2

Heat a pan over low heat and add water, milk and butter. Stir until the butter has melted and the mixture is lukewarm.

Step 3

Pour the butter mixture into the flour mixture, add beaten egg and knead until you reach a soft dough (about 4 minutes). Cover and let it rest for 10 minutes.

Step 4

In the meantime, put the raisins in a cup and add boiled water to soften the raisins. Set aside.

Step 5

After 10 minutes, roll the dough out on a flour covered surface in a 35×25 cm rectangle and about 0,4 cm thick*.

Step 6

Spread the softened butter on top. Mix together the cinnamon powder, nutmeg and sugar. Sprinkle it all over the dough.

Step 7

Drain the raisins and squeeze out the remaining liquid. Sprinkle the raisins all over the dough.

Step 8

Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased round cake pan or pie dish.

Step 9

Cover the cinnamon rolls with aluminum foil or plastic wrap and allow to rise in a warm place for 60-90 minutes*.

Step 10

After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking. I cover the rolls with aluminum foil the last 5 minutes.

Step 11

(Coffee) glaze: whisk the powdered sugar, vanilla extract and coffee/milk together. Spread over warm rolls.