Raisin Cinnamon Rolls
Raisin Cinnamon Rolls are like the old-fashioned rolls my mom used to make. They have a delicious raisin, brown sugar and cinnamon filling. Then they’re glazed with a luscious buttercream frosting. There is everything to love about these fantastic cinnamon rolls.
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Mom used to make Raisin Cinnamon Rolls at least weekly, if not twice a week when we were growing up. She would make homemade bread – about 10-15 loaves at a time. But she always saved out some of the dough for cinnamon rolls. After John and I married, we would make the three hour drive from Largo (Florida) to Titusville every time there was a three-day weekend. Mom would have these rolls waiting for us when we arrived. She spoiled us. Because she knew they were John’s favorite, she made cinnamon rolls every time we visited.
To this day, cinnamon rolls or sweet rolls are some of my favorite things to eat. I have such great memories of Mom’s homemade bread and sweet rolls. She never made different flavors (like I do). Only raisins. Still, we couldn’t keep our hands out of them. When my brothers were hanging around, we had to grab first or they would be gone before we could blink our eyes. 🙂
The easy thing about this version is you don’t have to knead or mix the dough. It’s done in the breadmaker so it’s so much easier. You roll out the dough, add butter, cinnamon and raisins. Roll it up and cut it into slices. After baking it, the icing goes on right after the rolls come out of the oven so that the hot rolls slightly melt the thick icing. Perfect.
Raisin Cinnamon Rolls are so delicious they’ll have everyone in your family coming back for more. Indeed.
Raisin Cinnamon Rolls have always been our favorite holiday breakfast idea.
These cinnamon rolls are ooey, gooey and so delicious!
The buttercream icing makes these cinnamon rolls phenomenal, in my opinion.
These cinnamon rolls take about 4 to 4 and a half hours to make from start to finish. I usually make them the day before I plan to serve them, since I don’t enjoy getting up at 4am to make them. 🙁
Here’s what I did.
I used these ingredients for the dough.
Cut butter into slivers and spread around the bottom of the bread canister.
Add warmed half-and-half. I usually warm it in the microwave about 1 minute 30 seconds at 50% power.
Add bread flour and sugar.
Add sea salt and yeast.
Place on a “dough” setting. This will usually take about 1 hour 45 minutes.
Roll the dough out on a clean counter top. You won’t need flour.
I used these ingredients for the filling.
Spread dough with well-softened butter. (I usually leave it out on the counter overnight).
Spread brown sugar over top of the butter and dough. Use the palm of your hand to move the brown sugar so it fills in all the crevices.
Sprinkle generously and evenly with ground cinnamon.
Sprinkle raisins evenly over top. Begin rolling up jelly-roll style, tightly yet gently so you don’t tear the dough.
Cut the dough in one or two inch slices.
Place slices in the bottom of greased baking dishes. This one is 9×13″. I also had another one that held about 6 more slices.
To raise the dough. Place rolls in oven. Turn heat on 350 for exactly one minute. Turn off heat. Every 20 minutes, turn on oven again for one minute only. Repeat this process for approximately 1 1/2 to 2 hours until rolls raise until doubled or tripled in size.
Bake at 350 degrees for about 15-20 minutes until the middle rolls are no longer gooey.
I used these ingredients for the icing.
While rolls are baking, prepare icing: Place softened butter in mixing bowl. Add a dash of salt, vanilla, powdered sugar and half-and-half.
Mix with an electric mixer until smooth. Mixture will be thick.
Spread icing over top of hot rolls.
Raisin Cinnamon Rolls are filled with cinnamon and raisins. They’re wonderful.
You’ll drool over every bite.
The icing makes these cinnamon rolls to die for. Seriously.
Raisin Cinnamon Rolls are terrific for weekend, company or holiday breakfasts.
Here’s the recipe.
RAISIN CINNAMON ROLLS
(My own concoction)
Raisin Cinnamon Rolls
Equipment
- 1 breadmaker
- 1 9x13" glass baking dish
- 1 7x11" or 8x8" glass baking dish
- 1 spatula
- 1 Rolling Pin
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 electric mixer
- 1 rubber spatula to (gob) spread the icing over the hot rolls
- 1 sharp knife to cut roll dough
Ingredients
DOUGH:
- 1/4 cup unsalted butter (4 tbsp. or 1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s active dry yeast or bread machine yeast
FILLING:
- 4 tbsp. salted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 3 to 3 1/2 tbsp. ground cinnamon to taste
- 1 cup raisins
ICING:
- 1/2 cup salted butter softened to room temperature (1 stick)
- 1 tsp. real vanilla extract no substitutions
- dash sea salt
- 3 cups powdered sugar
- 6 tbsp. half-and-half
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is softened, place the whole piece in the canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread bread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle with cinnamon, then raisins.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dish.
- See notes below for raising dough.
FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Sprinkle cinnamon evenly over top of the brown sugar.
- Then spread the raisins over top.
- Roll up carefully and cut into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and a half until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 15-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls after they come out of the oven.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I love the fact that I don’t have to mix dough or knead the dough to make this easy recipe.
If you enjoy cinnamon rolls, these are fabulous.
This was my other pan of Raisin Cinnamon Rolls.
These delightful cinnamon rolls are terrific to roll out for Easter or Mother’s Day. Everyone will want seconds!
You may also enjoy these delicious recipes!
Raisin Cinnamon Rolls
Equipment
- 1 breadmaker
- 1 9×13" glass baking dish
- 1 7×11" or 8×8" glass baking dish
- 1 spatula
- 1 Rolling Pin
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 electric mixer
- 1 rubber spatula to (gob) spread the icing over the hot rolls
- 1 sharp knife to cut roll dough
Ingredients
DOUGH:
- 1/4 cup unsalted butter (4 tbsp. or 1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s active dry yeast or bread machine yeast
FILLING:
- 4 tbsp. salted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 3 to 3 1/2 tbsp. ground cinnamon to taste
- 1 cup raisins
ICING:
- 1/2 cup salted butter softened to room temperature (1 stick)
- 1 tsp. real vanilla extract no substitutions
- dash sea salt
- 3 cups powdered sugar
- 6 tbsp. half-and-half
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is softened, place the whole piece in the canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread bread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle with cinnamon, then raisins.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dish.
- See notes below for raising dough.
FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Sprinkle cinnamon evenly over top of the brown sugar.
- Then spread the raisins over top.
- Roll up carefully and cut into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and a half until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 15-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls after they come out of the oven.
2 Comments
Priscilla
April 28, 2022 at 3:04 pm
I do not have a bread machine. Can I make them by hand?
Thank you,
Priscilla
Teresa
April 30, 2022 at 9:48 am
You can try, Priscilla. Mix the first six ingredients like you would any other bread recipe. Allow to rise and double in bulk, then follow the recipe like stated.