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Raisin Cinnamon Rolls | Can't Stay Out of the Kitchen | this vintage #recipe is made easier by mixing and raising the dough in the #breadmaker! Our favorite version of #CinnamonRolls have a luscious #ButtercreamFrosting over top. These #SweetRolls are perfect for a company, #holiday or weekend #breakfast. Everyone will want seconds. Great the next day, too. #raisins #cinnamon #HolidayBreakfast #MothersDay #Easter #RaisinCinnamonRolls

Raisin Cinnamon Rolls

Teresa Ambra
Raisin Cinnamon Rolls are a wonderful vintage recipe we've enjoyed for years. The nice thing about these rolls is you don't have to mix or knead. All that is done for you in the breadmaker. These delightful cinnamon rolls not only have cinnamon and plump, juicy raisins, they also have a rich, thick buttercream frosting that will knock your socks off. If you enjoy cinnamon rolls, these are terrific for weekend, company and holiday breakfasts like Easter or Mother's Day. Every bite will have you drooling and I guarantee that everyone will want seconds.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 21
Calories 325 kcal

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

NOTE: I usually warm the milk about one minute 30 seconds in the microwave (at 50% power).
 
NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. Continue this process for 1 1/2 to 2 hours until the rolls raise sufficiently. That is usually sufficient time for the rolls to be raised enough and fill the pan. Then begin baking.
 
NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 20 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 20 minutes for them to bake sufficiently.
 
NOTE: For best results, do not use any lower percentage of milk than whole milk.
 
NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 325kcalCarbohydrates: 53gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 208mgPotassium: 134mgFiber: 2gSugar: 28gVitamin A: 357IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword breakfast, brunch, cinnamon, cinnamon rolls, raisins, sweet rolls
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