🍇 Soft & Fluffy Raisin Cinnamon Rolls

Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
½ teaspoon salt
1 cup (240 ml) warm milk
2 large eggs, room temperature
¼ cup (60 g) unsalted butter, melted
1 teaspoon vanilla extract
For the Cinnamon-Raisin Filling
½ cup (115 g) unsalted butter, softened
½ cup (100 g) brown sugar
2 tablespoons ground cinnamon
1 cup (150 g) raisins
For Brushing
1 tablespoon melted butter
Optional Simple Glaze
1 cup (120 g) powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
👩‍🍳 Instructions
Activate the yeast:
Combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes, until foamy.
Make the dough:
Add the remaining sugar, eggs, melted butter, vanilla, and salt. Gradually add the flour and mix until a soft dough forms.
Knead:
Knead the dough for about 8–10 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Roll out the dough:
Place the dough on a lightly floured surface and roll it into a large rectangle, approximately ¼ inch thick.
Add the filling:
Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon, sprinkle it over the butter, then distribute the raisins evenly.
Roll:
Starting from the long side, tightly roll the dough into a log.
Cut:
Use a sharp knife or unflavored dental floss to cut the log into 10–12 equal rolls.
Second rise:
Arrange the rolls in a greased baking dish, leaving a little space between them. Cover and let them rise for another 30–45 minutes.
Bake:
Preheat the oven to 350°F (175°C). Brush the tops lightly with melted butter and bake for 22–28 minutes, or until golden brown.
Finish:
Let the rolls cool for a few minutes. If desired, whisk together the powdered sugar, milk, and vanilla, then drizzle the glaze over the warm rolls.