Preheat your oven to 180°C (gas mark 4/350°F). Spray or brush a roasting tin or oven tray lightly with oil.

Pour the two pizza mix packets into a large bowl and follow the instructions on the back of the pack to make the dough.

Knead well for 5 minutes, then roll the dough out on a floured surface to form a large rectangle.

Place the butter or spread into a small microwaveable bowl and heat for 10-20 seconds to melt.

Place the sugar and cinnamon into a separate bowl and mix well to combine.

Brush about ⅔rds of the butter over the rectangle of dough, making sure you go right to the edges.

Sprinkle the sugar mixture evenly over the butter and across whole sheet of dough then sprinkle the raisins on top.

Starting at one of the long edges, roll the sheet of dough up in a spiral, taking care to keep all the topping tucked into it as you roll. Gently press in the edges along the length of the roll to seal.

Using the sharpest knife you have, cut the roll into 12 equal pieces, taking care not to squash it too much as you do so.

Place the rolls into the oiled roasting tin in three rows of four, leaving at a cm or two of space between each roll to allow for spreading.

Place the rolls in the preheated oven and cook for 20-25 minutes until cooked through and golden. Check on them after 15 minutes and turn the tray around in the oven to cook them evenly if necessary, and do keep an eye on them as they can easily burn if left unattended.

Once your rolls are cooked through, remove from the oven and leave to cool for a minute or two. 

Serve warm, or leave to cool completely then freeze in a single layer to use later.