°1/4 cup (60 mL) softened butter
°1/3 cup (80 mL) packed brown sugar
°2 tbsp. (10 ml) ground cinnamon
°1 cup (250 mL) raisins or dried cranberries
°2 1/4 cups (560 ml) all-purpose flour
°2 tbsp. (30ml) sugar
°1 C. baking powder
°1/4 tsp. (1ml) salt
°1/3 cup (80 ml) cold butter, cubed
°1 cup (250ml) milk
°1 C. (15ml) milk
Preheat oven 425°F (220°C). Lightly butter, spray with cooking spray or line a 9-inch (23 cm) round metal cake pan with parchment paper.
In a bowl, combine the butter, brown sugar and cinnamon, crushing them. Put aside.
In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the dry ingredients until crumbly. Pour in the milk and stir with a fork until a soft dough forms.
Put the dough on a lightly floured surface and knead a little until it becomes smooth. Keeping the surface floured, roll out the dough into a 16 x 10-inch (40 x 25 cm) rectangle; spread the filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) border on one long side of the rectangle. Roll up the dough, starting on the side opposite the edge, as for jam buns; pinch end to seal. Cut the roll into 12 slices. Place the brioches thus obtained, cut sides down, in the prepared pan.
Brush with milk. Bake for 30 to 35 minutes or until the center of the buns turns golden. Let cool. Sprinkle with icing sugar just before serving