Dissolve yeast in little water, let it sit for 5 minutes.
In a small cup soak raisins in the rum, set aside.
In a medium size mixing bowl add flour, sugar, water and kneed slowly, keep adding water little at the time.
Add dissolved yeast and keep kneading until is fully absorbed by the dough.
Add butter and keep kneading until the dough turns smooth, shiny and not sticking to the sides of the bowl.
Add salt and drained raisins and keep kneading until well incorporated into the dough.
Form the dough into a ball, cover the bowl with plastic film and set aside until dough triples in size or 2 hours, whichever comes first.
Filling
Using a mixer beat the butter for few minutes. Add dulce de leche and ground cinnamon.
Mix in dulce de leche and ground cinnamon, set aside.
Assembly
Butter two baking pans 20 cm x 10 cm x 5 cm (8″x 4″ x 2.5″).
Turn the dough onto lightly floured counter surface and punch it down. Divide the dough into two parts forming smooth balls, cover and let rest for 10 minutes.
Using a rolling pin roll the dough out into a square shape with 20 cm (8″) side.
Spread the filling evenly with a spoon or a pastry knife.
Carefully roll the dough and put it in the baking pan, seam side down.
Repeat the process with the other dough ball.
Cover baking pans with oiled plastic film and let the dough proof for 1-2 hours or until the dough reaches the edges of the pan.
Preheat the oven to 180 ºC (355ºF).
Brush the rolls with lightly beaten egg wash, sprinkle on some sugar and ground cinnamon.
Bake for 30 minutes or until internal temperature reaches 90ºC (194ºF).
Let cool for 5 minutes before unmolding, cool completely on a cooling rack.
Recipe Notes
Depending on room temperature keep filling in the fridge to firm up and have paste like consistency.