Breakfast is one of my favorite meals to prepare and this recipe, from a vintage Watkins Cook Book, is now on the list of quick favorites.
Butter baking pan and preheat oven to 400 F.
Stir together 3 cups flour, 6 tsp baking powder, 1 tsp salt and 2 tbsp sugar. Cut in 4 tbsp butter, then mix in 1 egg and 3/4 cup water. Blend the ingredients and knead quickly till dough comes together. Roll out on floured board to 1/2 inch thickness. Spread with soft butter, sprinkle cinnamon and sugar over to your liking and raisins too. Roll up and let sit while you make the caramel syrup.
In a small saucepan, melt together 4 tbsp butter and 1/2 cup corn syrup (alternately brown rice syrup or honey).
Cut roll in 2 inch thick slices and place in baking dish. Pour caramel over the top of prepared rolls or dip each one into it. Bake at 400 for 20-25 minutes. Num. Num. Eat.