Mix (approximately) half of the flour, 1.5 tablespoon sugar, yeast and salt.
Add the olive oil.
Make a small well in the flour mix and add water. Mix well. The dough will be very sticky.
Add the rest of the flour, a little at a time and make a soft dough .
Knead this dough for about 8-10 minutes over a flat surface. Brush with oil and place in a well greased bowl. Cover the bowl with cling film. Let the dough rest in a warm place for about 20 minutes.
Meanwhile, in a small bowl, mix sugar, ground cinnamon, raisins.
Lightly grease a muffin pan and lightly dust a flat surface wth flour.
Punch the dough down and release all the air trapped inside.
Lay on the flat surface (lightly dusted with flour) and roll into a rectangle of approximately 12.5"X9" in size. Optionally, you can trim the edges of the rectangle to make it look neat.
Brush the melted butter liberally over the rectangle.
Sprinkle the sugar-cinnamon-raisin mixture evenly. You can even gently press down to make the sugar mix stick to the dough.
Roll the dough tightly into a log, rolling on the longer side of the rectangle. Pinch the edge to seal the dough.
Using a sharp serrated knife or an unflavored dental floss, cut the roll into 1" pieces. You should get 12 buns/rolls in total.
Place the rolls in the muffin tin.
Let the cinnamon rolls rise again for another 30 minutes.
Place the baking rack in the center of the oven. Preheat the oven to 375 degree Fahrenheit (190 degree Celsius).
Bake at 375 degree Fahrenheit (190 degree Celsius) for 20 minutes or till the rolls get golden brown color.