3 tbsps butter or margarine, divided
2/3 cup sugar, divided
2 tbsps Steen's Pure Cane Syrup
1/2 tsp cinnamon
1/2 cup raisins


Melt butter in a 9 inch square pan. Roll out remaining half dough from Steen’s Syrup Yeast Breads basic recipe into a rectangle approximately 11 x 16 inches. Brush top of dough with 1 tbsp of the melted butter. To the butter remaining in the pan, add 1/3 cup sugar and syrup. Mix together remaining 1/3 cup sugar, cinnamon and raisins; sprinkle over dough. Roll up the dough as for jelly roll, rolling the long way. Cut into 16 slices. Place cut side down in prepared pan. Let the dough rise for about 1 ½ hours, or until double in bulk. Bake at 375 degrees for 25 minutes.

YIELD: 16 rolls