Instructions

1. In a small saucepan, heat the milk over medium heat until it is warm but not boiling. Remove from heat and stir in the butter until melted. Allow the mixture to cool to about 110°F (43°C).
2. In a large mixing bowl, combine the warm milk mixture with the active dry yeast and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
3. In a separate bowl, whisk together the remaining granulated sugar, 1/4 cup of brown sugar, and the cinnamon. Set aside.
4. Once the yeast mixture is frothy, add the eggs and the remaining 3 cups of all-purpose flour to the bowl. Mix until a dough begins to form.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, gradually add more flour as needed.
6. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes or until it has doubled in size.
7. Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
8. Spread the remaining 1/4 cup of softened butter evenly over the surface of the dough.
9. Sprinkle the cinnamon and sugar mixture evenly over the buttered dough, followed by the raisins.
10. Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it and then slice the log into 12 equal pieces.
11. Place the sliced rolls in a greased baking dish, leaving some space between each roll. Cover with a kitchen towel and let them rise for another 15-20 minutes.
12. Preheat your oven to 350°F (175°C) while the rolls are rising.
13. Bake the cinnamon rolls in the preheated oven for 20-25 minutes or until they are golden brown.
14. Once baked, remove the rolls from the oven and let them cool for a few minutes before serving. Optionally, you can drizzle with icing or serve with a side of cream cheese frosting.