Chelsea Buns (British Cinnamon Rolls with Raisins)

Ingredients

• 0.5 cup brown sugar 
• 5 tablespoons butter divided
• 0.3 teaspoon cinnamon 
• 4 tablespoons powdered sugar 
• 1  eggs beaten
• 2 cups flour all-purpose
• 1.8 cups milk divided
• 1 cup raisins 
• 1 pinch salt 
• 0.3 teaspoon sugar 
• 8 servings vegetable oil 
• 1 envelope yeast 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan
• wooden spoon
• microwave
• kitchen towels
• rolling pin

Directions

1. In a large bowl combine the flour and salt, then make a well in the center.
2. Sprinkle the yeast and sugar into the center of the well. In a small saucepan heat 2 tablespoons butter and 1 1/2 cups milk over medium heat until the butter has melted and the milk is just warm. Allow to cool for 2 minutes.
3. Pour the milk into the center of the flour well.
4. Mix gently with a wooden spoon then add beaten egg.
5. Mix until a dough forms. Knead with hands for 5 minutes then place in a clean bowl, and coat with thin layer of vegetable oil. Leave to rise in a warm place, covered with a clean dish towel, until roughly doubled in size, about 1 hour.
6. Press down dough, then turn out onto a floured work surface.
7. Roll dough with a rolling pin into a rough 8- by 13-inch rectangle with the large edge running parallel to the counter's edge. Melt 2 more tablespoons butter in a small bowl in the microwave.
8. Brush dough with butter, making sure to leave a 1-inch border along the top edge.
9. Add raisins and brown sugar on top of butter.
10. Sprinkle with cinnamon. Gently roll away from you to form a 13 inch-wide tube. Use a thin, sharp knife to cut the tube into 8 equal pieces.
11. Butter an 8- by 11-inch baking dish with remaining tablespoon of butter, then place rolls in buttered dish. Adjust oven rack to middle position and preheat oven to 375°F.
12. Let the buns rise in a warm place until doubled again, about 30 minutes.
13. Bake until golden brown, about 20 minutes.
14. Remove from oven and allow to cool.
15. Meanwhile, combine the remaining 1/4 cup milk and the confectioner's sugar in a saucepan and whisk until smooth. Bring to a simmer and cook for 2 minutes.
16. Pour over Chelsea buns while still warm.
17. Serve warm.