Directions
In a mixing bowl, dissolve yeast in water.
Add the next 7 ingredients and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into walnut size balls; roll each into a 2- 1/2 circle.
Place 2 inches apart on greased baking sheets; brush with butter.
Cover and let rise until doubled, about 30 minutes.
Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened.
Add milk and raisins; simmer for 10 minutes.
Add sugar, butter, vanilla and cinn amon; simmer for 5 minutes.
Remove from the heat; stir in crumbs.
Make a depression about 1-1/2 inches; in diameter in the center of each roll; fill with2 teaspoons of filling.
Bake at 400 degrees for 7-10 minutes or until golden brown.
Cool on wire racks. Drizzle with glaze if desired.
