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Dough:
1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup raisins

Glaze:
1/4 cup water
1/4 cup sugar
1/8 teaspoon vanilla extract

1. Mix all the dry ingredients except for the yeast.
2. Add the yeast, water, and eggs and mix until combined.
3. Mix or knead in the softened butter, until it forms a smooth, satiny dough. It will be sticky.
4. Place it in a greased bowl, cover with plastic wrap and let rise until double in volume. This will be roughly 1 to 1.5 hours.
5. Once it's doubled, punch the dough down, cover it back up, and stick it in the fridge overnight.
6. The next day divide the dough into two halves. Working quickly while it's still cold, roll each half out into a roughly 8" x 10" rectangle. Brush this with an egg wash made from whisking together one whole egg and 1 tablespoon of milk, then spread the filling out over it.
7. Roll the sheet up into a log, then slice into 8 discs. Place each disc on a greased baking sheet and press it flat with your hand, like this:

8. Repeat with the other half of the dough, then brush them all with more of the egg wash. Leave them to rise for 45 minutes to an hour, or until they're "puffy".
9. Preheat the oven to 385º.
10. Bake the rolls for 15-17 minutes, until golden brown. Immediately brush with the glaze once when they come out of the oven.

Once they cool the final product should look something like this:

11. Eat them, which looks something like this: