Baked Goods > Sweet Treats > Bread

Raisin Cinnamon Rolls Recipe

Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1 tsp salt
- 1/2 cup raisins
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened

Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush

Step-by-step instructions:

1. In the bowl of a stand mixer, combine the flour, granulated sugar, melted butter, warm milk, yeast, and salt. Mix on low speed until a dough forms.

2. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.

3. Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.

4. In a small bowl, mix together the raisins, brown sugar, and cinnamon.

5. On a floured surface, roll out the dough into a rectangle that's about 1/4 inch thick.

6. Spread the softened butter over the dough, leaving a 1/2 inch border around the edges.

7. Sprinkle the raisin mixture over the buttered dough.

8. Starting from the long side, tightly roll up the dough into a log.

9. Cut the log into 12 equal pieces.

10. Place the rolls in a greased 9x13 inch baking dish, cover with a clean kitchen towel, and let them rise for another 30 minutes.

11. Preheat the oven to 350°F.

12. Brush the tops of the rolls with melted butter.

13. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.


Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
12 rolls

Nutritional information:
Calories: 260
Fat: 9g
Carbohydrates: 40g
Protein: 5g
Sodium: 200mg
Sugar: 14g

Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for granulated sugar.
- Dried cranberries or chopped dates can be substituted for raisins.
- Margarine can be substituted for butter.

Variations:
- Add chopped nuts, such as pecans or walnuts, to the raisin mixture.
- Drizzle a glaze made of powdered sugar and milk over the warm rolls.
- Add a teaspoon of vanilla extract to the dough for extra flavor.

Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as a turned-off oven with the light on.
- Use dental floss to cut the dough into rolls for a clean cut.
- To make ahead, prepare the rolls up to the point of baking, cover with plastic wrap, and refrigerate overnight. Let them come to room temperature before baking.

Storage instructions:
Store the cooled rolls in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Microwave the rolls for 10-15 seconds or warm them in a 350°F oven for 5-10 minutes.

Presentation ideas:
Serve the rolls on a platter or in a basket lined with a clean kitchen towel.

Garnishes:
Sprinkle powdered sugar or cinnamon on top of the rolls.

Pairings:
Serve the rolls with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit, such as sliced apples or berries, make a great side dish.

Troubleshooting advice:
- If the dough is too sticky, add more flour, a tablespoon at a time.
- If the dough is too dry, add more milk, a tablespoon at a time.
- If the rolls are browning too quickly, cover them with foil.

Food safety advice:
Make sure the rolls are cooked through before serving. Use a toothpick to test the center of a roll for doneness.

Food history:
Cinnamon rolls originated in Sweden in the 1920s and have since become a popular breakfast pastry in many countries.

Flavor profiles:
The rolls are sweet and cinnamon-spiced with bursts of raisins in every bite.

Serving suggestions:
Serve the rolls warm with a pat of butter on top.

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Taste: Sweet, Spicy, Cinnamon, Fruity, Cinnamon-Y