Her dad made the dough from scratch, but I think a Pillsbury type of pre-made dough would work. We rolled the dough out to 9" by 18". Took a lot of elbow grease and brought me back to my pastry days. It was also cute to have Amy's dad giving us suggestions the entire time. Just like all the nuances that my chef instructors would have us pay attention to, borne of their years of experience.
After rolling the dough out we spread a thin layer of soft butter on, then topped it with a combination of brown sugar, cinnamon, and raisins.
Then it got rolled up.
And pinched shut.
Depending on how cooperative the dough is you may have to re-pinch it to get it to stay shut.
We also rolled the dough to get it to be even, width-wise, before forming it into a circular ring-shape, with the seam-side down. The ring was placed on a sheet of aluminum foil, on top of a cookie sheet. Then we used a knife to cut slits in it. You'll want to cut the sides more than the top, and to make the cuts slightly diagonal.
Once cut, twist each slice diagonally to open it up.
Bake in a 400F oven for 20 minutes, until golden brown.
Rest until cool and then frost it - powdered sugar with milk make a good frosting (you can control the consistency of the frosting by adding more or less milk).
And there you have it! I ate it for breakfast with coffee, so good.
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