For the raisin rolls, place the summer butter and breakfast milk in a container and heat gently in the microwave until the butter is melted. Allow to cool slightly.
Preheat the oven to 50 degrees. Put the flour and dry yeast in a bowl and mix, then add the zukka, cinnamon, egg and the milk-butter mixture and knead into a dough.
Knead in the raisins, cover with a clean tea towel and place in a turned off oven for about 40 minutes.
When the dough has about doubled in size, remove from the oven – preheat the oven to 200 degrees. Knead the dough again with moistened hands (because it is very sticky) and then shape it into 9 rolls.
Place them on a baking tray covered with baking paper, leaving some space between them. Then bake for about 25 minutes, remove from the oven, pull from the baking sheet and let the raisin buns cool.