We love cinnamon rolls, and cinnamon is such a great combination with apple or raisins. Last time we made apple cinnamon rolls, this time we make some with raisins and dark brown sugar. If you don’t like raisins, you can also skip them!
This is our easy cinnamon rolls recipe. Sometimes we just want some yummy goodies, without spending too much time on them. And this raisin cinnamon rolls recipe is one of these. Since we are not a big family and want to enjoy these sweets without feeling too unhealthy, we also like to make small portions.
Why baking cinnamon rolls with brown sugar?
By using brown sugar to bake cinnamon rolls, it gives some extra deeper flavor. Compared to white sugar, brown sugar contains molasses. The darker the sugar is, the more molasses it contains. Molasses give a different taste to the food, so brown sugar usually has a caramel or toffee-like flavor. And in this recipe, we use dark brown sugar to make our cinnamon rolls.
How do you cut the perfect cinnamon rolls?
To cut the perfect cinnamon rolls, use unflavored dental floss! It’s the best! Unlike cutting with a knife that may squeeze the dough, the floss can neatly cut through the cinnamon rolls.
How to store cinnamon rolls from getting dry?
If you can’t finish all the cinnamon rolls on the same day they are baked, store them airtight! That will keep the moisture and not get all dry and hard. Those sealable bag comes really handy, or store them in a Tupperware.
Hope you have a chance to try out these raisin cinnamon rolls! They are so delicious especially with the touch of dark brown sugar and raisins!
Raisin Cinnamon Rolls
Ingredients
Main dough
- 150 g Bread flour
- 10 g Soft brown sugar
- 2 g Active dry yeast
- 100 mL Milk
- 10 g Butter
- 25 g Raisins
- Milk a little bit, just for brushing before baking
Cinnamon Fillings
- Butter
- Cinnamon
- Brown Sugar
Frosting (Optional)
- Icing Sugar
- Water
Instructions
Main dough
- In a small bowl, add flour, soft brown sugar, active dry yeast, and milk.
- Mix well, and knead until smooth dough forms. We started using a hand mixer with a dough hook, and finish it off by hand kneading. We find the dough is a bit too small to handle with the hand mixer.
- Add the butter, continue to knead until smooth dough forms again. If you stretch the dough, a thin translucent membrane is formed (aka windowpane).
- Add the raisin, knead just enough to have them spread evenly.
- Keep the dough covered in a warm place to rise for 45 mins, or until it doubles its size.
- When the first proof is ready, punch all the air out from the dough. Shape it into a ball, cover it and let it rest for 10 mins.
- Use a rolling pin to roll the dough into a large rectangle.
- Spread some softened butter, cinnamon, and brown sugar.
- Roll the dough into a long roll, from one short edge to another.
- Use unflavored dental floss, cut the rolls, around 2 inches thick.
- Leave the rolls on a baking pan, cover them in a warm place for the second rise, until it doubles its size - which takes around 30 mins.
- Preheat the oven at 180°C.
- Brush a little bit of milk on the cinnamon rolls before baking.
- Bake for around 10-12 mins and the top should be goldened brown.
- Transfer to a wire rack to cool down.
Frosting (optional)
- Mix a bit of icing sugar and water to make the frosting. And put the frosting on top of the cinnamon rolls.