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Home » Recipes » Sweet Bread Recipes

Cinnamon Raisin Rolls

Published: Jul 18, 2022 · Modified: Aug 29, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Make your own cinnamon raisin rolls from scratch with our fail proof recipe.  Learn how to make these delicious rolls in a few simple steps.

If you love eating sweet breads, you'll need to try our copycat Cinnabon cinnamon rolls or our cinnamon babka.

cinnamon raisin roll on a white plate
Jump to:
  • Ingredients
  • How to Make Cinnamon Raisin Rolls
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Sweet Bread Recipes
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for cinnamon raisin rolls

You don't need anything fancy to whip up these cinnamon raisin rolls! Let's talk about the key ingredients in this simple sweet bread recipe.

  • Bread Flour: This type of flour has a higher protein content than all-purpose, making the rolls rise higher and have a fluffier texture.
  • Cinnamon: I like to use good quality Saigon cinnamon since it has a wonderful flavor and warmth that is lacking in regular Ceylon cinnamon.
  • Marmalade: You can glaze the rolls with warmed, sieved marmalade to give them a sticky crust and glorious shine. Apricot jam also works really well.

See recipe card for full information on ingredients and quantities.

How to Make Cinnamon Raisin Rolls

mixing dry ingredients and adding wet ingredients
  1. Pour the bread flour into a bowl and mix in the salt and yeast on opposite sides. (image 1)
  2. Add in the spices, sugar, orange zest, egg, butter, and half of the milk and mix to form a dough. Gradually add the remaining milk to form a slightly sticky dough. (image 2)
kneading and rising dough in a mixing bowl
  1. Knead the dough until it's stretchy and passes the windowpane test as described in the recipe card. (image 3)
  2. Shape into a bowl and place in a covered bowl and let it prove until it's at least doubled in size, about 1 hour. (image 4)
  1. Punch down, roll out into a rectangle, and spread with softened butter.  Sprinkle cinnamon and raisins on top. Roll the dough up tightly from one of the short ends of the rectangle, pinch the seams to seal, and slice into buns. (image 5)
  2. Place the buns in a greased 9x13-inch pan.  Let them prove until springy to the touch, about 45 minutes. (image 6)
  1. Bake at 375°F for 20-25 minutes, until well browned. (image 7)
  2. Brush the buns with warm apricot jam to give them a lovely shine and sticky exterior. (image 8)

Recipe FAQs

Should I soak raisins before adding to bread dough?

Yes, you can definitely soak raisins before adding to bread dough to make them softer and juicier. You can soak raisins in a little boiling water, but you can also soak them in juice, tea, or alcohol such as rum or brandy. Whatever liquid you choose, soak them for 20-30 minutes, then drain them and use in the cinnamon rolls.

How do you keep cinnamon rolls soft and moist?

The main thing is to avoid overbaking them. Take the rolls out as soon as they have an internal temperature of 190°F on a digital thermometer, and they'll stay soft and tender. Overbaking will cause them to be dry and unappetizing.

Why are my cinnamon rolls chewy?

Good cinnamon rolls should have a slight chewiness and fluffiness to them, which comes from using bread flour instead of all-purpose. However, if your rolls are excessively chewy, they may have been kneaded too long or didn't rise long enough.

Should cinnamon rolls touch when baking?

It depends on the texture you're looking for. If you want soft, gooey cinnamon rolls, then make sure that the sides touch when they're rising. If you want firm edges all the way around, spread the rolls farther apart on a cookie sheet.

Serve

Many families in the U.S. like to serve homemade cinnamon rolls for breakfast hot out of the oven on Christmas morning or for other special days. If you are looking to round out your breakfast, we suggest a fruit salad, a vegetable omelet, and coffee.

If you are looking for other British desserts, make sure to try our recipes for figgy pudding, Lincolnshire plum bread, mincemeat tarts, plum pudding, and brandy butter.

plate of cinnamon raisin rolls.

Expert Tips

  • Use a kitchen scale to measure dry ingredients.  This is quicker and more accurate than using cups.
  • Always use bread flour.  All-purpose cannot give you the same high-rising, fluffy buns because it's lower in protein.
  • Knead sufficiently.  Use the windowpane test as described in the recipe card to see if the dough is kneaded enough.
  • Dough rising too slowly?  Place the dough in a cold oven and place a pan of boiling water on the shelf beneath.
  • Leftovers?  Store at room temperature in a zip-top bag for up to 24 hours for best freshness, or freeze for up to 1 month.

Other Sweet Bread Recipes

  • sliced Lincolnshire plum bread on a white platter.
    Lincolnshire Plum Bread
  • king cake on a large round plate
    Mardi Gras King Cake Recipe
  • sliced julekake on a cutting board
    Julekake: Norwegian Christmas Bread
  • sliced ontbjitkoek on a white plate
    Ontbijtkoek (Dutch Breakfast Cake)

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Recipe

Cinnamon Raisin Rolls

These sticky, pull apart cinnamon raisin rolls are easy to make, and are one of our family's favorite sweet breads. Make these fragrant homemade cinnamon raisin rolls in just a few simple steps!
5 from 4 votes
Print Pin FavoriteSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 3 hours hours
Cook Time: 20 minutes minutes
Total Time: 3 hours hours 20 minutes minutes
Servings: 16 buns
Calories: 259kcal
Author: Brooke & Emma

Ingredients
 

For the Dough

  • 4 ¼ cups bread flour
  • 1 teaspoon salt
  • 2 ¼ teaspoons fast-action yeast
  • ¼ cup granulated sugar
  • 1 tablespoon orange zest or candied orange peel
  • 1 ¼ cup whole milk
  • ⅓ cup unsalted butter or coconut oil
  • 1 large egg

For the Filling

  • 3 ½ tablespoons salted butter or coconut oil, softened
  • ½ cup light brown sugar, packed
  • ½ cup raisins
  • 2 teaspoons ground cinnamon

For the Decoration

  • ½ cup marmalade or apricot jam

Equipment

  • dough hook
  • Rolling Pin
  • bench scraper
  • pastry brush
  • digital thermometer
Keep your screen on while you work!

Instructions

Making the Dough

  • Melt the butter in a small saucepan over medium heat, then add the milk and heat to 100-110°F.
  • Put the flour into a large bowl.  Add the salt and yeast on opposite sides of the bowl, and stir each one in with your finger. Dump in the sugar and orange zest, and mix everything together with your hand.
  • Pour in the milk, butter, and beaten egg and mix by hand until everything is fully incorporated.
  • Knead on a lightly floured countertop for 5 to 10 minutes until the dough is stretchy, smooth, and no longer extremely sticky.  Be careful not to add too much flour at this stage, or the dough will be tough and dry.
  • Form the dough into a ball, then prove in a lightly oiled bowl covered tightly with cling wrap for about 1 ½ to 2 hours, or until at least doubled in size.

Assembling the Buns

  • Turn the dough out onto a lightly floured cutting board, and punch it down all over to knock out the air. Roll the dough out to an approximately 13" by 17" rectangle.
  • Spread the softened butter all over the dough, making sure to get right to the edge.  Then, mix the brown sugar and cinnamon together and sprinkle it evenly across the dough. Scatter the raisins on top.
  • Roll up the dough, starting with one of the short ends. Be sure to roll tightly to get a good shape.  Seal the ends and seam by pinching them closed.
  • Cut off the ends of the roll, then mark it into 12 equal pieces. Wrap a piece of thread around the roll and pull it tightly until it cuts through the dough. This will keep the spiral shape intact.
  • Place the buns in a greased 9x13-inch pan. Cover with plastic wrap and leave to prove for 30-45 minutes. The sides of the rolls should be touching once they are proved, and they should barely spring back when prodded.
  • About 20-30 minutes before they are done proving, preheat the oven to 375°F.

Baking & Decorating

  • Bake them in the center of the oven for 20-25 minutes. If the filling starts to burn, cover with aluminum foil.  The buns should be a rich golden brown, but not too dark.
  • While they are baking, heat the marmalade or jam in a small pot until warm, stirring frequently, then push through a sieve to remove the lumps of fruit.  Then, brush the sieved jam all over the buns while they are still hot.
  • Let the rolls cool before tearing them apart and serving. Eat them warm with soft butter.

Video

Notes

  • Weigh dry ingredients on a kitchen scale for a quick and accurate measurement.
  • Be sure to use bread flour.  All-purpose is lower in protein and won't give you the best results.
  • Make sure the dough is kneaded enough.  Use the windowpane test as described above to check it.
  • Dough rising too slowly?  Place the dough in a cold oven and place a pan of boiling water on the shelf beneath.
  • Want an icing? Use this recipe and spread it on the rolls as soon as they come out of the oven.  You can also use a quick icing made from sifted icing sugar and water.

Nutrition

Calories: 259kcal (13%)Carbohydrates: 43g (14%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mg (10%)Sodium: 187mg (8%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 12g (13%)Vitamin A: 251IU (5%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Tim R

    August 05, 2023 at 1:50 pm

    5 stars
    i want to thank you for this recipe. My mom when i was a kid used to make Bread Pudding from day old item from Freedman's Bakery in NJ which i think is non existent anymore,but, i haven't checked. i remember going with her and only thing i knew is the rolls were not glazed,kinda resembled the look of your recipe.
    Needless to say it was one of my favorite recipes and me n Dad were the only ones who enjoyed it
    cold from fridge smothered in milk. .so thanks again i will be trying recipe,and may use glaze suggestion for on top of the bread pudding. .anyone have suggestions would appreciate.

    Reply
    • Emma Fajcz

      August 07, 2023 at 6:23 am

      We hope you enjoy these cinnamon rolls, Tim!

      Reply
  2. Judith

    October 16, 2022 at 10:22 am

    making these for the second time today, but puzzled by yhe direction to "add the spices" in "making the dough." directions. no spices but salt is mentioned. is this a typo? was something left out, or does this simply mean the salt?

    Reply
    • Emma

      October 16, 2022 at 12:33 pm

      That's a typo from when I updated this post a few weeks ago. Thanks for making me aware of it!

      Reply
  3. Alex

    July 15, 2022 at 2:09 pm

    5 stars
    The bread is soft and the outside is chewy. The raisins in the rolls are delicious. I love the strong cinnamon flavor, too!

    Reply
    • Emma

      July 15, 2022 at 2:11 pm

      That's wonderful to hear, Alex! Thank you!

      Reply
  4. Beth

    July 15, 2022 at 2:09 pm

    5 stars
    These cinnamon rolls with raisins are divine! They're soft, slightly sticky from the marmalade glaze, and dotted with plump raisins. They taste as good as they look!

    Reply
    • Emma

      July 15, 2022 at 2:11 pm

      Thank you so much, Beth!

      Reply
  5. Joan McCutchon

    September 02, 2017 at 9:47 pm

    5 stars
    Cinnamon buns are very delicious. The apricot jam makes it shiny and tasty. Very good!
    Grandma McCutchon

    Reply
    • Emma

      September 03, 2017 at 3:29 pm

      I agree--cinnamon buns are one of my favorite sweet breads! Grandpa can make some good cinnamon buns, too!
      Emma

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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