Cinnamon and raisin swirl buns

Instructions

1. Lightly spray 2 x 20cm round cake tins with oil and line base and sides with baking paper. Heat milk until just below boiling point. Add spread and stir until melted. Cool to lukewarm.
2. Sift flour, cinnamon and ½ teaspoon salt into a large bowl. Stir in sugar and yeast, and make a well in the centre. Stir in egg and milk mixture to form a sticky dough.
3. Dust a clean benchtop with extra flour. Turn dough onto the floured surface and knead for 5 minutes, or until smooth. Lightly spray the same clean, large bowl with oil. Return dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Turn dough onto the floured surface and knead again for about 5 minutes to knock out the air. Roll out to a 25cm x 35cm rectangle.
4. To prepare filling, mix spread, sugar, cinnamon and vanilla in a bowl with a wooden spoon until well combined. Spread filling over dough and scatter with raisins. Starting from 1 long edge, roll up dough tightly. Cut into 12 slices and arrange, cut-side up, in prepared tins. Cover and leave to rise for 20-30 minutes.
5. Meanwhile, preheat oven to 200°C. Brush buns lightly with beaten egg and sprinkle with demerara sugar. Bake for 20-25 minutes or until golden brown.