Cinnamon Raisin Rolls

Dough

1. Add full cream milk and instant dry yeast in a small bowl. Set aside for 5 minutes.
2. In a large mixing bowl, whisk together Blue Key Pau Flour, caster sugar and Add the yeast mixture, eggs and melted butter. Mix until well combined.
3. Knead lightly to give the dough a smooth surface.
4. Transfer the dough into a large bowl greased with Seri Murni Pure Vegetable Oil.
5. Cover the bowl with a damp tea towel and set aside. Let the dough rise for 30 minutes.

Cinnamon Raisin Filling

1. Preheat the oven to 180 ºC.
2. In a large mixing bowl, add in the butter, brown sugar, raisins and cinnamon powder. Stir until combined. Set aside.
3. Dust pastry board with Blue Key Pau flour and transfer the already risen dough onto the floured board.
4. Sprinkle some Blue Key Pau Flour on the dough. With a rolling pin, flatten the dough into a 38cm x 30cm rectangular shape.
5. Spread cinnamon raisin filling evenly over the dough, leaving approximately an inch of space around the edges.
6. Roll up the dough tightly into a log and cut into 5cm thick slices.
7. Arrange the slices to fit into a 22cm X 33cm
8. Let the shaped rolls rise for 20 minutes.
9. Pour the warm heavy cream all over the risen rolls.
10. Bake in the preheated oven for 20 minutes or until golden brown.
11. Remove from oven and set aside to cool.

Cream Cheese Frosting

1. In a mixing bowl, beat cream cheese and butter on high speed.
2. Turn mixer on low speed, add in Star Brand Vanilla Flavour and gradually add in icing sugar. Beat until well combined.
3. Drizzle cream cheese frosting over cooled cinnamon raisin rolls.