Heat the whole milk, canola oil, and sugar in a saucepan until warm but not boiling—about 110°F. Remove it from heat and let it cool for 30 minutes.

Sprinkle the active dry yeast over the warm milk mixture and gently stir it in to ensure it’s well dissolved. Allow the yeast to bloom for about 5 minutes until it becomes frothy.

In a large mixing bowl, gradually add the all-purpose flour, baking powder, baking soda, and salt to the yeast mixture. Stir until a sticky dough starts to form.

Cover the bowl with a clean cloth and place it in a warm area, allowing the dough to rise for 1 hour or until it doubles in size.

In a small bowl, mix the sugar and cinnamon together. Sprinkle this mixture, along with the raisins, over the risen dough. Fold the dough into itself like a letter until all ingredients are incorporated.

Divide the dough into golf ball-sized pieces and shape them into neat buns. Place them onto a buttered cookie sheet, ensuring they’re slightly spaced apart. Cover and let them rise again for another hour.

Preheat your oven to 400°F (200°C). Brush each bun with the egg white and a splash of milk mixture for a glossy finish. Optionally, make a shallow cross on each bun’s surface with a knife.

Bake the buns in the preheated oven for 15-20 minutes, until they are golden brown and sound hollow when tapped on the bottom. Allow them to cool before icing.

Optional: Drizzle additional glaze over the warm buns for extra sweetness.