In the bowl of a stand mixer with the dough hook fitted, add the cake flour, bread flour, sugar, yeast, salt, cinnamon and cocoa. Never put the yeast and salt directly on top of each other because salt can kill the yeast if in direct contact.
Start the machine at a medium speed and let it mix the dry ingredients for 1 minute.
With the machine running, slowly add the eggs, milk, water and melted butter.
Let the machine knead the dough for 8 - 10 minutes.
Tip the smooth dough into a lightly oiled bowl. Cover the bowl with plastic wrap and let it sit at room temperature until doubled is size, about 1½ to 2 hours.
At this stage, the dough can be refrigerated until tomorrow morning, or it can be used straight away.
Lightly flour the counter top and roll out the dough into a rectangular shape of 25 x 50cm.
Melt the butter in the microwave and spread lightly over the dough.
Mix the cinnamon and sugar together and heavily dust the dough with it and finally sprinkle the raisins on top.
Starting from the long side, tightly roll the dough into a cylinder. Pinch the seam to seal
Cut into 12 equal portions using a large sharp knife and rrange rolls, spacing evenly apart on a prepared baking sheet.
Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
For the crosses:
Mix the water and flour together.
Put the mixture in a piping bag and pipe crosses on top of the cinnabuns.
Preheat oven to 180°C and bake for 20 - 25 minutes.
Allow the buns to cool to room temperature.
Cream Cheese Icing:
Beat the butter and cream cheese until well combined. Do not overmix.
Add the icing sugar, vanilla and zest. Beat until mixed with no lumps.
Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.