The raisins might have had something to do with the separation. Once rolled
up, there are typically little tiny air gaps in between the raisins. On the
inner layers, this isn't a problem because gravity holds the layers down,
but on the top layers, there's nothing there to keep the gaps from swelling
up. You might want to try mixing the raisins into the dough rather than
sprinkling them on the middle with the cinnamon-sugar.
Roxanne Rieske (Rokzane)
rokzane@comcast.net
www.rokzane.bravejournal.com