Raisin Cinnamon Rolls
Mini raisin cinnamon rolls with dark brown sugar!
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.