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Cinnamon raisin rolls on a wire rack.
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5 from 1 vote

Cinnamon Raisin Rolls

Classic cinnamon raisin rolls that are so aromatic and soft, perfect for breakfast or as a snack with a hot cup of tea!
Prep Time30 minutes
Cook Time25 minutes
Proofing Time2 hours
Total Time2 hours 55 minutes
Course: Snack
Cuisine: American
Servings: 9 rolls
Calories: 226.1kcal
Author: Priya Maha

Ingredients

Dough

  • 240 g all-purpose flour
  • 165 ml milk
  • 5.5 g instant yeast
  • 25 g sugar
  • ¼ teaspoon salt
  • 40 g butter

Filling

  • 50 g brown sugar
  • ¼ teaspoon cinnamon powder
  • 30 g butter
  • 30 g raisins

Glaze

  • 1 tablespoon butter
  • 1 tablespoon honey

Instructions

  • Add milk into a large mixing bowl. Sprinkle the yeast in and mix briefly to dissolve the yeast.
  • Add the sugar, followed by flour and salt, and mix on medium speed for 2 minutes (with a dough hook), until the dough comes together.
  • Add the softened butter and continue the machine kneading for about 7 to 8 minutes, until the dough is smooth and elastic.
  • Turn the dough onto a clean work surface and knead for about 30 seconds to form a smooth ball.
  • Place the dough in a large bowl, cover, and proof in a warm place until it doubles in size.
  • Turn the proofed dough onto a clean surface, and roll it to a rectangle measuring 25 cm by 30 cm.
  • Spread the filling. Start with the butter. In a small bowl, mix the brown sugar and cinnamon and sprinkle it generously all over the rolled dough. Finish off with the raisins.
  • Roll the dough, starting from one of the longer edges, into a tight log.
  • Cut the dough log into 9 equal sections
  • Arrange the sections in a deep, well greased, 7 inches square pan or baking dish.
  • Cover and let the rolls double in size.
  • Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.
  • Remove the baked rolls from oven and brush the top with butter, followed by the honey.
  • Let the rolls cool slightly before turning them out onto a wire rack to cool completely.

Notes

  • The yeast I have used to make these cinnamon raisin rolls is instant yeast. Instant yeast does not require activation (ie. the process of mixing the yeast with liquid and setting it aside to turn frothy before adding in other ingredients).
  • In fact, you can dump in all your ingredients (except butter) all at once and mix the dough before adding the butter. I prefer to do it in stages though, but the choice is yours.
  • If you are using an old batch of yeast (regardless of whether it is active or instant), you can test to see if the yeast is still active by mixing it with the liquid in the recipe. Wait for about 5 to 10 minutes and if the yeast does not turn frothy, it is best to use a new batch of yeast to make the rolls. This is more so if you are using instant yeast as it may sometimes no longer be active if you have opened the package for sometime (even though it has not expired).
  • The kneading time indicated in this recipe is for machine kneading. If you choose to knead by hand, the kneading time would need to be increased to such a time until the dough is smooth and elastic. I use a mixer with a dough hook attachment to knead the dough for these cinnamon raisin rolls. It is a lot easier and saves time on kneading too.
  • To help with the proofing, place your dough in a warm spot in your kitchen. This can be anywhere near the stove or next to a warm dish. The other way is to place it in your oven. Don’t switch the oven on, just leave the door closed, and that should help with the proofing.

Nutrition

Calories: 226.1kcal | Carbohydrates: 34.3g | Protein: 3.8g | Fat: 8.5g | Saturated Fat: 5.2g | Trans Fat: 0.3g | Cholesterol: 21.9mg | Sodium: 142.6mg | Potassium: 97.2mg | Fiber: 1.1g | Sugar: 11.1g | Vitamin A: 263.1IU | Vitamin C: 0.2mg | Calcium: 33.4mg | Iron: 1.4mg