Goat's milk and sweet cajeta give these cinnamon rolls their unforgettable flavor. The recipe comes from Dr. Brent Ridge and Josh Kilmer-Purcell, co-owners of Beekman 1802.
Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, sugar, yeast, and salt. Add goat's milk, butter and egg; mix on medium speed until smooth, 3 to 5 minutes. Transfer to prepared bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.
Make the Filling: Meanwhile, butter a 9-by-13-inch baking dish; set aside. Place cajeta, butter, pecans, cinnamon and raisins in a medium saucepan over low heat. Cook until butter is melted and mixture is well combined. Remove from heat and let cool slightly. Pour one-third of the mixture into the bottom of the baking dish, spreading to evenly coat; set aside.
On a lightly floured, roll out dough to a 10-by-15-inch rectangle. Pour remaining filling onto dough and spread evenly to cover. Starting with one of the short sides, roll up dough; slice crosswise into nine 1-inch-thick rounds. Place, cut side-down in prepared baking dish; cover with plastic wrap. Let stand in a warm place until rolls are doubled in size, about 30 minutes.
Preheat oven to 350 degrees.
Transfer rolls to oven and bake until golden brown, 30 to 45 minutes. Transfer to a wire rack to cool slightly; invert rolls onto a serving platter. Drizzle with additional cajeta, if desired.