Cinnamon Raisin Buns
User Reviews
4.9
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Prep Time
3 hrs
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Cook Time
15 mins
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Total Time
3 hrs 15 mins
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Servings
12
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Calories
272 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon Raisin Buns
Description
This recipe yields a dozen cinnamon raisin buns made with a bread dough enriched by heavy cream, milk, eggs, and a combination of cake and bread flour to develop a tender but structured crumb. The dough is kneaded and proofed before being rolled out and layered with a cinnamon sugar mixture and raisins.
Each roll is sliced lengthwise, twisted to expose the cinnamon sugar and raisins in a spiral pattern, then shaped into a snail form. This shaping technique gives the buns a visually appealing twisted look and distributes filling throughout. The buns are brushed with an egg wash to develop a golden crust and finished with a simple syrup to enhance sweetness and shine.
The result is a flavorful bun with tender yet slightly firm texture and a balanced sweetness from cinnamon and raisins. These buns make a pleasant breakfast item or afternoon treat with tea or coffee. Substituting all-purpose flour for cake and bread flour is possible without major changes to the dough.
Ingredients
For the bread dough:
- 2/3 cup heavy cream (160 ml, at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; total 250 ml)
- 1 egg at room temperature, large
- 1/3 cup sugar (75g)
- 1/2 cup cake flour (70g)
- 3 1/2 cups bread flour (500g)
- 1 tablespoon active dry yeast (11g)
- 1 1/2 teaspoons salt (7g)
To finish the buns:
- 2 tablespoons sugar (25g)
- 2 teaspoons cinnamon
- 1/2-2/3 cup raisins (75-100g)
- 1 egg beaten with 1 tablespoon water to form an egg wash, large
- 1 tablespoon sugar (12g, dissolved in 1 tablespoon hot water to make a simple syrup)
Instructions
- Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Roll out each piece into a rough 8x4 inch rectangle. Sprinkle with cinnamon sugar and dot with a few raisins. Roll into a cigar, and cut the cigar in half lengthwise, leaving one end attached (it'll look like a pair of pants). Twist the two pieces together, and then roll the whole thing into a snail shape, tucking the ends underneath the bun. Lay on a baking sheet, cover with a clean kitchen towel, and allow to rise for another hour.
- Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 13-15 minutes. Right after they're baked, brush with simple syrup.
Notes
- This recipe makes one dozen buns suitable for sharing or storing.
- All-purpose flour can replace cake and bread flour if those are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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