Instructions

• Heat the milk to 110°F (warm to the touch but not hot). Stir the 2 tablespoons sugar into the warm milk until dissolved. Sprinkle the 2 1/4 teaspoons active dry yeast over the milk, stir once to moisten, and let sit 5–10 minutes until foamy.
• In a large bowl (or the bowl of a stand mixer) combine 4 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon cinnamon.
• Add the foamy yeast mixture and the 1/4 cup softened butter to the dry ingredients. Stir until a shaggy dough forms.
• Knead the dough until smooth and elastic — about 8–10 minutes by hand on a lightly floured surface or 5–7 minutes with a dough hook on medium speed. Add the 1/2 cup raisins during the last minute of kneading so they distribute evenly.
• Lightly grease a clean bowl with a bit of the softened butter, place the dough in the bowl, turn to coat, and cover with a clean towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• After the dough has doubled, turn it out onto a lightly floured surface and roll it to about 1 inch thick. Use a 3-inch round cutter or a glass to cut rounds; press straight down (do not twist). Re-roll scraps as needed.
• Place the cut muffins on a lightly floured baking sheet or work surface (not stacked), cover loosely, and let rise 20–30 minutes until puffy.
• While they rise, preheat a heavy skillet or griddle over medium heat. Lightly grease the surface with a small amount of the butter if desired.
• Cook the muffins a few at a time on the preheated skillet over medium heat, 5–7 minutes per side, until golden brown and cooked through. Reduce heat if they brown too quickly before cooking through.
• Remove cooked muffins to a wire rack to cool slightly. Split, toast if you like, and serve.