Crack the egg into a small bowl and add the Carnation Evaporated Milk, whisk together with a fork. Pour the bread mix and raisins into a large bowl and make a well in the centre. Slowly add the egg mixture whilst stirring with a fork, making a soft dough.
Tip onto a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough back into the bowl and cover with cling film, leave in a warm spot to prove for 1 hour or until the dough has doubled in size.
Preheat the oven to 200°C, fan 180°C, gas mark 4. Mix the cinnamon, all spice and 70g Carnation Sweetened Condensed Milk together into a smooth paste.
Tip the proved dough onto a floured surface and roll into a large rectangle about 1cm thick. Spread the spice paste evenly over the dough and then roll-up tightly into a log.
Cut the log into 12 slices and then place into a lined cake tin with the swirls facing up. Leave the buns to rest for 20 minutes then place in the middle of the oven for 25 minutes.
Remove from the oven and drizzle with the remaining Carnation Sweetened Condensed Milk whilst still warm.