Directions

1. Start by mixing the softened butter, 90g of caster sugar and the salt in the bowl of a stand mixer with the paddle attachment. You can also use a hand beater, with the option to knead the dough by hand later.
2. Once the sugar has dissolved, add the egg and continue to mix for 2 minutes on medium-high. Then add the yeast and lemon zest, switching to the dough hook attachment.
3. On medium-low, gradually incorporate the buttermilk and flour. Mix for 4-5 minutes or until the dough becomes smooth. Transfer the dough onto a greased surface, knead briefly into a tight ball, and leave to prove for 1-2 hours, or until doubled in size.
4. While the dough is proving, prepare your cinnamon sugar mixture by combining 55g of caster sugar, the brown sugar, and cinnamon.
5. After the dough has doubled, knead it briefly on the greased surface, then roll it out to about 30x45cm (12x18 inches). Evenly spread the raisins and the cinnamon sugar mixture over the dough.
6. Roll the dough along the longer side into a tight cylinder, sealing the ends. Cut the cylinder into 12 even pieces.
7. Arrange the pieces on a greased oven tray and cover loosely with cling film. Let them prove again for another 1-1.5 hours, or until they have doubled in size.
8. Preheat your oven to 190°C (375°F). Once risen, brush the buns with melted butter and bake for 20 minutes, or until golden brown and cooked through.
9. While the buns bake, blend the cream cheese and icing sugar until smooth, then transfer the mixture into a piping bag.
10. Let the buns cool for 25-30 minutes before piping the cream cheese in a cross formation across each bun.