Sift the flour. Remove 1 cup and set aside. Add the yeast, sugar, salt and cinnamon to the flour. Mix well and set aside.

Note: If you wish for a softer bun, use 3 1/2 cups of sifted flour, setting aside the 1/2 cup of flour for dusting. i.e.(3 for kneading + 1/2 for dusting)

Scald milk in a small pan until warm. Then add the beaten egg. Mix well. Set aside.

Cut the shortening into the flour.

Add the scalded milk and mix well with a fork or wooden spatula.

By now you can add the raisins. Make sure you clean them before adding them.

Scrape the sides and dust with the balance of flour set aside. Knead well on a floured board. Knead and stretch the dough for about 10 minutes. Form the dough into a ball. Place the dough in a well greased bowl.

Cover and leave the dough to rise for about 1 hour or until it double in size.

Test the dough to see if it has risen enough. Cut the dough and shape into round buns. Place the buns 3 inches apart on a greased baking sheet.

Cover and leave to rest for 20 to 30 minutes.

Next, mark a cross on the top with a sharp razor blade. Just lightly slit the surfaces of the bun.Brush tops with melted sugar (done by heating a little water and sugar together). Bake the buns in a 225 degrees F oven for 15 to 20 minutes or until golden brown. Remove and place in a rack to cool.

If you wish, you can fill crosses with white frosting when the buns cool. Here is how to make the white frosting for the buns: Mix icing sugar and milk. Mix well. Keep adding icing sugar until the mixture is thick and smooth. It should not be runny.