Start your New Year with these cinnamon raisin rolls fresh from the oven, and you will be sweet like these rolls for the entire 2010…
When I baked these rolls, my house was filled with the aromatic and mesmerizing aroma of cinnamon. I couldn’t help but keep inhaling all the aroma that I even forgot to exhale. Cinnamon rolls are my favorite, the flavor of cinnamon is really addictive that I can just live on cinnamon rolls for few days, no kidding. I’ve never tried making cinnamon rolls in my kitchen, as I thought it was kind of tricky to make the perfect rolls. So I always get these from Cinnabon, which are usually found in the shopping malls. But, couple of days ago, I suddenly had the craving for these rolls, it was on a late snowy night. In order to fulfill my late night cinnamon roll craving, I didn’t have any other choice but to bake it in my oven. I found a really good recipe for making these and without any further pondering I got indulged in baking. It wasn’t that hard as I thought, but had to wait an hour long and an extra 45 minutes for the dough to rise. Finally, when I curiously had the first bite of this roll, I felt that the wait was absolutely worthy. I had 3 rolls in a single sitting and this kind of abated my craving.
Cinnamon rolls with the hint of raisins and topped with the vanilla-sugary glaze on it was beyond my taste buds expectation.
Cinnamon Raisin Rolls:
- Recipe Courtesy: Rachael Ray
- Preparation: 45 Min(plus rising)
- Bake: 25 Min
Ingredients:
For making the Dough:
- Dried Yeast- 1/2 ounce( 2 envelopes)
- Lukewarm water-1/2 cup
- Milk- 3/4 cup
- Butter, melted-7 tbsp
- Granulated sugar-3/4 cup
- Egg, large-1
- Salt- 1tsp
- All purpose Flour- 4 to 4 1/2 cups
- Light Brown Sugar-1 cup
- Ground Cinnamon- 2 tbsp
- Raisins-3/4 cup
For making the Sugar-vanilla Glaze:
- Confectioners sugar-2 cups
- Milk- 3 tbsp
- Vanilla Extract-1/4 tsp
Instruction of the Dough:
- Combine the yeast and lukewarm water and set aside for 10 minutes.
- In a small saucepan, heat 3/4 cup milk over medium-low heat.
- In a large bowl, combine 4 tbsp melted butter and the warm milk.
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- Using a standing mixer fitted with a dough hook, mix the dissolved yeast into the milk-butter mixture on low speed.
- Mix in 1/2 cup granulated sugar, the egg and salt.
- Add 4 cups flour, 1/2 cup at a time, and mix until smooth.
- If the dough is sticky, add up to 1/2 cup more flour.
- Knead the dough on a floured surface for 5 minutes.
- Place in a bowl, cover with the plastic wrap and let rise until doubled in size, about 1 hour.
- Stir together the brown sugar, the remaining 1/4 cup granulated sugar and the cinnamon.
- On a floured surface, roll out the dough to form a 12-by -24-inch rectangle.
- Brush with the remaining 3 tbsp melted butter and sprinkle the brown sugar mixture and raisins on top.
- Starting with the long side, roll up the dough jelly roll style, then cut into 1- inch slices.
- Place in greased baking sheets, let rise for 45 minutes.
- Preheat the oven to 350F. Bake the rolls until golden, about 25 minutes.
Making the Vanilla-Sugar Glaze:
- Stir together the confectioners sugar, vanilla and remaining 3 tbsp milk.
- Drizzle this glaze over the rolls taken from the oven, serve warm.
Tips:
- Knead the dough until really smooth for 5 minutes so that the resulting cinnamon rolls will be soft.
- Drizzle the Vanilla-sugar glaze according to your needs, the more the tastier.
- Dried Yeast- ½ ounce( 2 envelopes)
- Lukewarm water-1/2 cup
- Milk- ¾ cup
- Butter, melted-7 tbsp
- Granulated sugar-3/4 cup
- Egg, large-1
- Salt- 1tsp
- All purpose Flour- 4 to 4½ cups
- Light Brown Sugar-1 cup
- Ground Cinnamon- 2 tbsp
- Raisins-3/4 cup
- Confectioners sugar-2 cups
- Milk- 3 tbsp
- Vanilla Extract-1/4 tsp
- Combine the yeast and lukewarm water and set aside for 10 minutes.
- In a small saucepan, heat ¾ cup milk over medium-low heat.
- In a large bowl, combine 4 tbsp melted butter and the warm milk.
- Using a standing mixer fitted with a dough hook, mix the dissolved yeast into the milk-butter mixture on low speed.
- Mix in ½ cup granulated sugar, the egg and salt.
- Add 4 cups flour, ½ cup at a time, and mix until smooth.
- If the dough is sticky, add up to ½ cup more flour.
- Knead the dough on a floured surface for 5 minutes.
- Place in a bowl, cover with the plastic wrap and let rise until doubled in size, about 1 hour.
- Stir together the brown sugar, the remaining ¼ cup granulated sugar and the cinnamon.
- On a floured surface, roll out the dough to form a 12-by -24-inch rectangle.
- Brush with the remaining 3 tbsp melted butter and sprinkle the brown sugar mixture and raisins on top.
- Starting with the long side, roll up the dough jelly roll style, then cut into 1- inch slices.
- Place in greased baking sheets, let rise for 45 minutes.
- Preheat the oven to 350F. Bake the rolls until golden, about 25 minutes.
- Stir together the confectioners sugar, vanilla and remaining 3 tbsp milk.
- Drizzle this glaze over the rolls taken from the oven, serve warm.
Drizzle the Vanilla-sugar glaze according to your needs, the more the tastier.
