1 batch Favorite Buttermilk Bread dough, either size
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1/4 – 1/2 cup sugar, powdered sugar, or brown sugar
1 Tbs ground cinnamon
1 cup raisins, plumped in 1 cup warm water for 5 minutes; drained, optional
8″ x 4″ or 9″ by 5″ loaf pans, greased
Use one-third of the dough for either size batch. Lightly grease a work surface and rolling pin. Roll the dough into a 7″ x 11″ (or 8″ x 12″) rectangle.
Mix melted butter and vanilla in a small bowl. Mix sugar and cinnamon in a second small bowl. Spread butter mixture over dough to within 1/2-inch of sides.
Sprinkle evenly with cinnamon-sugar mixture and raisins, if desired. Roll tightly from narrow end, jelly roll fashion. Pinch the ends and bottom seam to seal. Place seam-side down in a well-greased loaf pan.
Cover with a bread cloth or plastic wrap and let rise dough curves nicely over the top of the pan, about 35 minutes.
Bake in a preheated 350 degree F oven 35 – 40 minutes. Remove from pans to wire racks to cool.