Activate the yeast: In a small bowl, dissolve the yeast in warm milk. Let it sit for about 10 minutes until it becomes frothy.

Add in the wet ingredients: Combine the milk, butter, sugar (for dough), egg, molasses, and vanilla in the bowl. Whisk until well blended.

Combine and knead: Slowly add the dry ingredients to the wet mixture. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Let it rise: Put the dough in a greased bowl. Cover it with a damp cloth. Let it rise for 1-1.5 hours, or until it doubles in size.

Roll out the dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle (about 15x9 inches).

Spread the filling: Rub butter all over the dough. Evenly spread the sugar over the dough. If desired, sprinkle raisins over the sugar.

Roll the dough: Starting from the long side, tightly roll the dough into a log. Pinch the edges to seal the seam.

Cut into rolls: Use a sharp knife or dental floss (non-mint) to cut the log into 9 equal pieces.

Second rise: Place the rolls into a greased 9x13-inch baking dish. Cover with a towel and allow them to rise for another 30-45 minutes, until they have puffed up.

Preheat oven: Preheat your oven to 350°F (175°C).

Add the sugar topping: Before baking, sprinkle the buns with sugar. You can lightly brush the tops with butter to help the sugar adhere.

Bake: Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown.

Cool and serve: Allow the buns to cool on a wire rack before serving.