Dear old favourite: Cinnamon Sultana Rolls

Cinnamon Sultana Rolls (24)
Rainy, cold weather always makes me feel like baking. If you are like me, eat these cinnamon sultana rolls while they are still warm with a strong latte.
I do love them and I cook them any time!

Ingredients:
16g instant yeast (2 sachets)
240ml milk (1 cup, whole or skim)
4ea whole eggs
85g castor sugar(approx. 3oz)
10g salt (2 tsp)
680g bread flour ( 1 ½ lb)
285g butter, soft (10oz)

Preparation:
Combine ½ of flour with yeast, sugar and salt. Stir in milk & eggs.
Stir about 100 times.
Mix the butter and rest of flour into dough.
Turn out on to a bench and knead gently adding more flour if necessary.
Place in a greased bowl, cover with plastic wrap and let rise 1 hour or until doubled in size.

Make filling.
200g sultanas (8 oz, soaked in boiling water and drained)
2Tbsp ground cinnamon
½cup brown sugar
½cup breadcrumbs or cake crumbs
2Tbsp melted butter
¼tsp ground nutmeg

Combine all ingredients together and mix well.
Roll out dough to 62 X 30 cm rectangle. Spread filling over 2/3 of dough. Roll up into a long log and chill if necessary. Slice into 24 slices and place on to two baking trays.
Brush with egg wash (1 egg mixed a few tablespoons of water or milk) and let rise for 20 minutes.
Preheat oven to 350F. Place in hot oven and bake for 12-15 minutes or until golden browned.
Remove from oven and drizzle with icing sugar (confectioners' sugar), if desired.