Cinnamon Buns

Measure all the bread ingredients into the breadmaker pan, ensuring that they are added in order. Select the dough setting and turn on. This step will take about 2 hours.

Meanwhile grease a deep lasagne-type pan. A 12" x 16" pan works well.

When the dough is ready, place it on a floured counter and roll out to a large rectangle. About the size of the prepared pan will do. Don't be afraid to show it who is boss and use a bit of muscle here.

Use a spatula to thickly spread the dough with the softened butter.

Next, cover the butter with a thick layer of brown sugar and sprinkle with plenty of cinnamon. Arrange the raisins on top.

Tightly roll up the dough, starting along one of the long sides of the rectangle. Try to keep the thickness of the log even as you roll.

Use a knife edge to mark the log into 12 even pieces. Use a chunk of dental floss to cut the cinnamon roll log into pieces, transferring each to the pan in a 3 x 4 pattern.

Cover with waxed paper and a tea towel and place somewhere warm to rise up. This will take from 30-45 minutes.

Preheat the oven to 350F when buns have almost finished rising.

Bake for about 30 mins until golden brown and firm to the touch.

Remove from the oven and cool slightly before serving. Be sure to include plenty of the gooey cinnamon goodness from the bottom of the pan.

Note: If desired, you can ice the cinnamon buns with a simple butter icing. You can also add walnuts or pecans to the raisins.