Best Crunchy Cinnamon Raisin Buns Recipes

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CINNAMON ROLLS WITH RAISINS



Cinnamon rolls with raisins image

Learn how to make cinnamon rolls with raisins with this easy recipe. The dough is kneaded in the stand mixer, simplifying the whole process!

Provided by Janice

Categories     Breakfast

Time 4h45m

Number Of Ingredients 16

500 grams bleached all-purpose flour
70 grams granulated sugar
5 mL Diamond Crystal fine kosher salt
30 mL warm water (make sure the temperature is around 38-40 ºC (100 ºF))
0.625 mL granulated sugar
8 grams instant dry yeast (1 packet)
170 mL whole milk (3.25 % fat) (warmed to 38 °C)
80 grams unsalted butter (melted and cooled so it's not too hot)
2 large egg(s)
160 grams raisins
80 grams unsalted butter (softened)
200 grams light brown sugar
15 mL ground cinnamon
125 grams Philadelphia cream cheese (full fat, regular)
35 grams icing sugar (more or less to achieve the desired taste and texture)
15 mL whole milk (3.25 % fat) (more or less to thin out the frosting)

Steps:

  • Prepare a 9x13 baking pan by lining the inside with a large sheet of parchment paper. Set aside.
  • Prepare a large bowl or a Cambro, spraying it lightly with cooking spray or brushing a thin layer of oil. Set aside.

Nutrition Facts : Calories 446 kcal, Carbohydrate 70 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 222 mg, Fiber 3 g, Sugar 26 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

CINNAMON RAISIN ROLLS



Cinnamon Raisin Rolls image

Warm and soft pull-apart bread filled with raisins, brown sugar and of course, lots of cinnamon. Topped with sticky sweet glaze. These rolls are divine and perfect for breakfast, dessert, or any time of the day!

Provided by MinShien

Categories     Breakfast     Dessert

Time 55m

Number Of Ingredients 16

1 cup 2% milk
6 tbsp unsalted butter
1 large egg (room temperature)
3 3/4 - 4 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
1 tbsp instant yeast
3/4 cup raisins
butter (for greasing bowl)
1/2 cup salted butter (softened, NOT melted)
1/2 cup brown sugar
2 tbsp cinnamon powder
2 oz cream cheese (softened)
3/4 cup powdered sugar
1/4 cup 2% milk
1/4 tsp pure vanilla extract

Steps:

  • Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
  • Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
  • Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
  • Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
  • Dough should rise to ~2-3 times its original size.
  • When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle.
  • In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.
  • Spread cinnamon filling evenly onto the flattened dough.
  • Gently roll dough from the long side into a long tube.
  • Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
  • Place rolls onto a 9"x13" casserole dish lined with parchment paper, or greased with butter.
  • Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
  • Preheat oven to 350 degrees F.
  • Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.
  • While rolls are baking, make the glaze by combining all the ingredients under "Icing/glaze" using a hand mixture or a whisk. Add more cream cheese to make thicken the glaze and add more milk to thin out the glaze based on your preference.
  • When rolls are done, let it cool for 10-15 minutes. Drizzle glaze onto the rolls.
  • Serve and enjoy!

Nutrition Facts : Carbohydrate 91 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 213 mg, Fiber 4 g, Sugar 21 g, Calories 561 kcal, UnsaturatedFat 5 g, ServingSize 1 serving

CINNAMON RAISIN BISCUITS



Cinnamon Raisin Biscuits image

My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.

Provided by Taste of Home

Time 35m

Yield 10 biscuits.

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/3 cup raisins
ICING:
1 cup confectioners' sugar
4-1/2 teaspoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BEST EVER CINNAMON BUNS



Best Ever Cinnamon Buns image

Best Ever!

Provided by re

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
⅓ cup vegetable oil
1 ½ teaspoons salt
½ cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
¼ cup butter, melted
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
⅔ cup milk

Steps:

  • In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
  • Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
  • Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
  • Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

CINNAMON RAISIN BUNS



Cinnamon Raisin Buns image

Found this in "Bread of New England". I had high hopes for it, but it turned out unimpressively. Maybe just operator error? (Prep time includes rising.)

Provided by Burgundy Damsel

Categories     Breads

Time 4h20m

Yield 18 rolls, 18 serving(s)

Number Of Ingredients 12

1 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon salt
1 (1/4 ounce) package dry yeast, dissolved in 1/4 cup warm water
1 large egg, beaten
4 cups bread flour
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
3/4 cup raisins
1 cup confectioners' sugar
4 teaspoons cold milk

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.

Nutrition Facts : Calories 250, Fat 6.3, SaturatedFat 3.7, Cholesterol 27.4, Sodium 180.5, Carbohydrate 45.1, Fiber 1.2, Sugar 21.6, Protein 4.1

CRUNCHY CINNAMON RAISIN BUNS



Crunchy Cinnamon Raisin Buns image

A comforting combination of cinnamon, raisins and brown sugar fill Pepperidge Farm® Puff Pastry Sheets that are rolled up, sliced and baked until the filling is warm and the pastry is flaky and golden.

Provided by Allrecipes Member

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
1 ½ cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl. Put baking cup liners in 12 (2 1/2-inch) muffin-pan cups.
  • Put the raisins in another small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain. Add the brown sugar and cinnamon and toss to coat.
  • Unfold 1 pastry sheet on a lightly floured surface. Spoon half of the raisin mixture on the bottom half of the pastry to within 1 inch of the edges. Brush with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll, pressing seam gently to seal. Tuck in the ends to seal. Brush with the egg mixture. Place seam-side down on the work surface. Cut into 6 (2-inch) slices. Place the slices, cut-side down into the prepared muffin-pan cups. Repeat with the remaining pastry, raisin mixture and egg mixture. Brush with the egg mixture.
  • Bake for 25 minutes or until golden. Remove the pastries from the muffin-pan cups and cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 46.5 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 212.4 mg, Sugar 29.5 g

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