Cinnamon Raisin Rolls
User Reviews
5
20 reviews
Excellent
Cinnamon Raisin Rolls
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Cinnamon Raisin Rolls are soft yeast rolls filled with a spiced mixture of brown sugar, cinnamon, cloves, nutmeg, golden raisins, and nuts, then coated with a rich butter cinnamon filling. The dough is enriched with egg, vanilla, and butter, producing a tender crumb perfect for breakfast or brunch. Toasted walnuts or pecans add a crunchy contrast to the sweet, gooey filling, while a simple glaze of heavy cream and confectioners sugar crowns the freshly baked rolls, enhancing their sweetness and moistness.
Description
The Cinnamon Raisin Rolls start with a soft enriched dough combining flour, instant yeast, sugar, nonfat dry milk, egg, vanilla extract, and butter. After mixing and a long rise, the dough is rolled out and layered with a spiced filling made of light brown sugar, cinnamon, cloves, nutmeg, softened butter, golden raisins, and toasted chopped nuts. Once rolled and sliced, the rolls can be refrigerated overnight to slow proofing, then baked until golden and tender. The finished rolls are finished with a glaze made from heavy cream and confectioners sugar for a sweet, slightly creamy finish.
The combination of warm spices and juicy raisins delivers a classic flavor profile, while the nuts add crunch. The dough’s soft and buttery texture balances well with the sweet, sticky filling, resulting in a comforting breakfast treat or dessert option.
These rolls can be prepared ahead and refrigerated before baking, allowing for overnight proofing and easy morning baking. The glaze is added while rolls are still warm to melt slightly into the surface.
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Ingredients
FOR THE DOUGH:
- 3 ½ cups all-purpose flour I like King Arthur's, unbleached
- 2 teaspoons instant yeast (not active dry -- and not the whole package)
- 3 tablespoons sugar
- 2 tablespoons nonfat dry milk
- 1 ¼ teaspoons salt
- 1 large egg mixed with enough water to make one cup
- 1 teaspoon vanilla extract
- 2 tablespoons butter at room temperature
FOR THE FILLING:
- ¾ cup light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- ¾ cup golden raisins
- ½ cup walnuts chopped, toasted, or pecans
- ¼ cup butter softened, unsalted
FOR THE GLAZE:
- 3 tablespoons heavy cream
- 1 cup confectioners sugar
Instructions
MAKE THE BREAKFAST BUN DOUGH:
- In the bowl of a stand mixer (or with your hands), combine 3 ½ cups unbleached all purpose flour, 2 teaspoons Instant Yeast, 3 tablespoons sugar, 2 tablespoons nonfat dry milk, 1 ¼ teaspoons salt, 1 large egg mixed with enough water to make one cup, 1 teaspoon vanilla extract and 2 tablespoons butter. Mix on low speed until the dough comes together, then increase speed one notch until the dough is soft and smooth.
- Lightly coat a bowl with vegetable oil, to prevent the dough from sticking. Form the dough into a ball and place it in the bowl. Cover with a clean towel and let rise for 1½ hours or until about doubled in size.
- While the dough is proofing, Preheat the oven to 300° and toast the ½ cup toasted walnuts or pecans on a sheet pan for about 15 minutes or until fragrant and toasted. Let the nuts cool, then chop them and set aside.
- Take ¼ cup unsalted butter out to soften. In a small bowl, combine ¾ cup light brown sugar 1 tablespoon cinnamon, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, and whisk to combine. Set aside.
ROLL OUT THE DOUGH:
- Lightly spray a 13 x 9" pan with vegetable spray. Line the the pan with a piece of parchment paper cut to the size of the bottom of the pan and spray again with vegetable spray. Set aside.
- Lightly grease a work surface and place the dough in the center. Roll out the dough to a rectangle measuring 11 x 20 inches. Spread a thin layer of soft butter over the dough, leaving about 1" uncovered on the long side furthest from you.
- Sprinkle the butter slathered dough evenly with the brown sugar mixture, then top with chopped walnuts and ¾ cup golden raisins.
- Starting with the long side (covered with filling), roll the dough into a log. Use a sharp serrated knife or a pastry cutter to divide the dough into two equal logs. Cut each log into 6 equal portions.
- Place the rolls into the prepared pan, pressing down slightly. Cover the rolls and let them rise in a warm place for 45 minutes to 1¼ hours to rise and become very puffy.
- Preheat the oven to 350°. Bake the buns in the center of the oven for 20-25 minutes or until golden. Remove from the oven and let the rolls cool in the pan for 10 minutes before turning them out of the pan. When the rolls are just slightly warm, glaze them.
FOR THE CINNAMON ROLL GLAZE:
- Combine 1 cup confectioners sugar and 3 tablespoons heavy cream in a small bowl and stir until smooth. Spoon the glaze over slightly warm buns and serve.
Equipments used:
Notes
- For best flavor, toast the nuts before chopping and mixing into the filling.
- Refrigerate assembled rolls overnight to let the dough rise slowly; bring to room temperature before baking.
- Use softened unsalted butter for the filling to ensure even spreading.
- Glaze the rolls while they are warm for a smooth finish.
Nutrition Information
Show Details
Calories
374.81kcal
(19%)
Carbohydrates
64.32g
(21%)
Protein
6.46g
(13%)
Fat
11.06g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1.41g
(8%)
Monounsaturated Fat
3.79g
(19%)
Trans Fat
0.23g
(12%)
Cholesterol
35.17mg
(12%)
Sodium
278.52mg
(12%)
Potassium
198.69mg
(4%)
Fiber
2.67g
(11%)
Sugar
32.6g
(65%)
Vitamin A
286.51IU
(6%)
Vitamin C
0.48mg
(1%)
Calcium
54.84mg
(5%)
Iron
2.26mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 37481 kcal
% Daily Value*
| Calories | 374.81kcal | 19% |
| Carbohydrates | 64.32g | 21% |
| Protein | 6.46g | 13% |
| Fat | 11.06g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1.41g | 8% |
| Monounsaturated Fat | 3.79g | 19% |
| Trans Fat | 0.23g | 12% |
| Cholesterol | 35.17mg | 12% |
| Sodium | 278.52mg | 12% |
| Potassium | 198.69mg | 4% |
| Fiber | 2.67g | 11% |
| Sugar | 32.6g | 65% |
| Vitamin A | 286.51IU | 6% |
| Vitamin C | 0.48mg | 1% |
| Calcium | 54.84mg | 5% |
| Iron | 2.26mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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