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.