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!
Servings: 16 buns
Calories: 259kcal
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
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.
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 | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 187mg | Potassium: 138mg | Fiber: 2g | Sugar: 12g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
