Mix together the ingredients of the dough either by hand or using your stand mixer and knead the dough well. If you are kneading by hands, it will take anywhere between 8-12 minutes till the dough is smooth and elastic.
Cover the dough with a damp kitchen towel and let it raise for an hour or so till double in size.
Once the dough is double, tap the dough down to release all the air and roll it in about 1/2 inch thick rectangle.
Spread a very thin layer of cream cheese followed by melted butter. Evenly sprinkle cinnamon sugar (sugar + cinnamon mixed together) and spread the raisins.
Roll the rectangular dough into a log and cut into 3/4 inch pieces. Line them in a greased baking tray and set aside for proofing for 45 minutes.
Pre-heat the oven to 190C.
Glaze the cinnamon rolls with eggs (optional but will give you a glaze like in first picture) and sprinkle some more cinnamon sugar on top (again optional but I like the color it gives).
Bake for 20-25 minutes till the rolls are golden brown in color.