Best Raisin Cinnamon Rolls Recipes

PECAN-RAISIN CINNAMON ROLLS

Steps:

• In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes., Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. , Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans., Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. , In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.

RAISIN CINNAMON ROLLS

Steps:

• In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes., Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.

CINNAMON RAISIN PECAN ROLLS

Steps:

• 1. Dissolve yeast in the 1/2 cup of warm water. Add a teaspoon of sugar and mix. Cover bowl with a towel, or plate. set aside for 5 min. Yeast is active if it gets foamy on top. If it does not foam. repeat process with a new packet.
• 2. In a large bowl beat the egg with whisk. Add milk, butter, salt, and 1/4 cup of sugar.
• 3. Add 2 cups of the flour to mixture. Stir until smooth.add yeast mixture and stir in to combine well. Mix in remaining flour. Knead until combined well.
• 4. Flour surface and knead dough for 5-10 minutes on the floured surface.
• 5. Place in a buttered bowl and cover. Let the dough rise for 2 hours in a warm place. Occasionally I put my oven on 100 degree's to speed the process. It should double in size after rising.
• 6. Place dough on floured surface. Punching the dough down. Roll in to a rectangle about 14 - 16 inches long X 10-12 inches wide.
• 7. Make filling Combine sugars, cinnamon, nuts, and raisins together. spread melted butter over dough and top with filling.
• 8. Start rolling the filled dough up by Long section. Pinch the end to seal dough. Cut in to 10-12 sections.
• 9. Butter 9x13 inch pan real well. Place sections in to pan next to each other. Let then rise for another 1/2 hour, or so. BWhen risen. Place in 350 degree oven for 30 minutes, or until browned. Mix all ingrefients together for glaze. Top buns with glaze.

EASY CINNAMON RAISIN ROLLS

Steps:

• Roll dough out to an 18x8 inch rectangle on a floured surface.
• Brush dough with 2 Tbs. melted butter.
• Combine brown sugar, 2 tsp cinnamon and raisins. Sprinkle over dough leaving 1/2 inch border on sides.
• Roll up long side of dough jelly roll fashion. Pinch seam to seal.
• Cut dough into 12 1 1/2 inch slices.
• Brush a round baking pan with remaining butter. Place rolls cut side down in pan. Let rise in warm place till doubled, 45 minutes.
• Bake 22-25 minutes at 350 degrees. Immeadiately turn onto serving platter.
• Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze. Drizzle over rolls.

KAHLUA CINNAMON RAISIN ROLLS

Steps:

• Soften yeast in water.
• Combine hot milk, shortening, sugar and salt in mixing bowl. Add 1 cup flour and beat well. Add yeast, egg and remaining flour and mix to moderately stiff dough. Turn out onto floured board. Knead gently to smooth out and round up dough. Cover and let rise until double in bulk, 50 to 60 minutes.
• Meanwhile, prepare Spiced Raisin Sugar Filling and Pan Syrup.
• When dough has risen, turn out and roll to rectangle, about 16 x 12-inches on lightly floured board. Spread with Spiced Raisin Sugar Filling. Roll up like a jellyroll, starting from long side. Cut into 12 slices. Arrange slices in 9-inch round cake pan prepared with Kahlua Pan Syrup. Press slices to flatten slightly. Let rise in pan until almost double in bulk, about 25 minutes.
• Bake at 375 degrees F for 20 to 25 minutes, until richly browned. Remove from oven. Let roll stand in pan 5 minutes, then turn out upside down onto serving plate. Spoon reserved Kahlua Pan Syrup over top.
• To make Spiced Raisin Sugar filling: Beat butter, sugar and cinnamon together until smooth. Beat in Kahlua mixed with raisins.
• To make Kahlua Pan Syrup: Measure butter, brown sugar, corn syrup and Kahlua into small saucepan. Bring to simmering. Reserve 1/3 cup syrup to spoon over baked rolls. Turn remainder into 9-inch round cake pan.

CINNAMON-RAISIN ROLLS

Steps:

• Heat water for 45 sec. in microwave. Dissolve yeast in water and sprinkle with 2 T sugar. Allow to become bubbly (15 min.). Add remaining ingredients to form a soft dough. Knead. Roll into a large rectangle and spread filling ingredients evenly. Roll up and slice into 12 pieces. Let rise overnight. Allow to come to room temperature before baking for 30 min. at 350 oven.

RUM-RAISIN CINNAMON ROLLS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil; spray with cooking spray. In small bowl, pour 2 tablespoons rum over the raisins. Let stand 15 minutes. (If using rum extract, omit this step and add extract to brown sugar mixture in step 2.) Drain raisins.
• In small bowl, mix butter and brown sugar. Unroll cinnamon roll dough on waxed paper. Set icing aside. Spread brown sugar mixture evenly over cinnamon rolls. Sprinkle with raisins.
• Carefully reroll dough into pinwheel shape, replacing any cinnamon mixture left on waxed paper. Cut into 5 rolls. Place 2 inches apart on cookie sheet.
• Bake 20 to 25 minutes or until golden brown.
• In small bowl, mix icing, 1 teaspoon rum and the cinnamon. Spread on warm rolls. Serve warm.