Cinnamon Raisin Buns
Ingredients Original recipe ~ makes 12 rolls
- ¾ cup milk
- ¼ cup butter, softened
- 2 ¼ cups BA flour
- 1 package instant yeast (1 T)
- ¼ cup white sugar
- ½ tsp salt
- ¼ cup water
- 1 egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour, if available
- 1 cup brown sugar, packed
- 1 T cinnamon
- 2 T milk
- ½ cup raisins (optional)
Directions
- Heat the milk in a small saucepan until it bubbles, remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In Kitchen Aid stand mixer, combine flour, yeast, sugar and salt; mix well.
- Add water, egg, vanilla and the milk mixture; beat well. Add whole wheat flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Roll out dough into a 12×9 inch rectangle.
- In a small bowl, mix together brown sugar and cinnamon. Moisten surface of dough with milk then spread sugar mixture on moistened dough. Sprinkle with raisins if desired. Roll up dough and moisten seam to seal. Cut into 12 equal size rolls and place cut sides down (all in one direction) in 9×12 baking dish, lined with parchment paper. Cover and let rise until doubled, about 30 minutes, or refrigerate overnight and bake in the morning.
- Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20-25 minutes, or until browned. Move paper liner from pan, onto cooling rack, to cool.
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