Best Cinnamon Raisin Buns Recipes

CINNAMON RAISIN BUNS

Steps:

• In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
• When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
• Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
• In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
• Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
• Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
• Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
• Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
• When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
• Place on a rack to cool for 20 minutes.
• Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.

CINNAMON RAISIN BUNS

Steps:

• In a large bowl whisk together all the dry ingredients. Then using a spoon or spatula slowly a fold in the wet ingredients, one ingredients at a time. Continue to fold in the ingredients until there is no visibly dry dough. Take the dough out of the bowl and form it into a smooth ball. Wrap it up in plastic wrap and let it rest in room temperature for about 10 minutes. Meanwhile prepare your filling by adding all the ingredients into a small bowl and stir, then set it aside. Now to roll out the dough. Place the dough in between two pieces of parchment paper and roll the dough out into a rectangle about 1/4 inch thick. Sprinkle on the filling and roll the dough up into a log. Cut the log into 6 even pieces. Place them into a oiled muffin pan and bake for 25-30 minutes. Allow the Cinnamon Raisin Buns to cool for about 10 minutes before serving or topping it off with a simple frosting.

CRUNCHY CINNAMON RAISIN BUNS

Steps:

• Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Place paper liners into 12 (2 1/2-inch) muffin-pan cups.
• Place the raisins into a small bowl and add hot water to cover. Let stand for 5 minutes. Drain the raisins well in a colander. Add the brown sugar and cinnamon and toss to coat.
• Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. With the short side facing you, spoon half the raisin mixture on the bottom half of the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam and tuck the ends under to seal. Brush with the egg mixture. Repeat with the remaining pastry sheet.
• Cut each roll into 6 (2-inch) slices. Place the slices, cut-side down, into the muffin-pan cups. Brush the tops with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the muffin-pan cups and let cool on a wire rack for 10 minutes.