Mix 2 1/4 cup flour, yeast, sugar and salt in a large bowl.
In a small saucepan over medium-low heat, melt butter. Add milk and water. Heat through until bubbles form around the edges of the saucepan. Stir into dry ingredients.
Add egg and enough of the remaining 3/4 cup flour to make a soft dough that does not stick to the bowl (I usually only need to add 1/2 cup).
Place dough on floured surface and knead for 5 mins.
Cover the dough with the bowl and allow it to rise for 20 minutes.
Meanwhile, fill a large pot half full of water and bring to a boil. Place a large baking sheet on top. Grease a 9x13 inch pan and set aside.
In a small bowl, mix together 1/2 cup butter, brown sugar and cinnamon. Set aside.
Roll dough out to a long rectangle that is 3/4 cm thick. Spread with cinnamon mixture all the way to the short edges, leaving a 1 inch gap on both long edges. Sprinkle with raisins.
Roll up from the long side of the dough and pinch to seal the seam.
Using a thread or dental floss, cut the rolls 1 inch thick (slide thread underneath the dough, cross over top and pull through to cut).
Place cut side up in prepared pan and set the pan onto the baking sheet over the boiling water. Cover and let rise for 20 minutes.
Preheat oven to 350°F. Bake rolls for 18 to 20 minutes or until browned.