Cinnamon rolls

Heat milk and water till just lukewarm.Add the yeast, salt and sugar. After 5-10 minutes the yeast should begin to get frothy and bubbly.
Add the yeast mixture to the flour with the rest of the ingredients for the dough. knead the dough well for 5-10 minutes.Place the dough in a lightly greased bowl.
Cover the bowl, and allow the dough to rise, at room temperature, till it is nearly doubled in bulk, about 1 to 2 hours. Once the dough has risen, turn it out onto a lightly floured surface.
Roll the dough into a 14" x 16" rectangle.
For the filling, spread the softened butter over the surface of the dough.Mix the cinnamon and brown sugar and sprinkle generously leaving about 1 inch uncovered on the short side nearest you.
Add a generous amount of raisins on top.
Starting with the short filling side nearest to you,roll the dough tightly into a log.
Using a serrated knife or a pastry cutter (even a pizza cutter works well) cut the dough into even sized rolls.
Place them on a prepared pan.Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour.
When the rolls have doubled in size, bake them in a preheated oven at 180 C for 20-25 minutes, or till golden brown.
Remove them from the oven and let them cool for 10 minutes. Serve warm.