3 tablespoons unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup raisins
Directions
Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. .
