Raisin Cinnamon Rolls Recipes

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

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.

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.

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.

Steps:

• Prepare the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast and salt. Toss with your hands to mix.
• In a small saucepan, melt the butter over medium heat. Once it's melted, add the milk and remove from the heat. The mixture should register 125 to 130 degrees on an instant-read thermometer, so let it cool or warm it as needed. It should feel warm to the touch, but not be hot. Pour the warmed milk mixture into the flour mixture, along with the beaten eggs. Turn the mixer to medium-low speed, and knead until the flour has been fully incorporated and you're left with a smooth, supple dough that's firm to the touch, about 5 minutes. (When you press it with your thumb, the dough should spring back gradually.)
• Gather the dough and shape it into a round ball in your hands, then transfer to a large, lightly buttered bowl, turning over a couple times to coat with the butter. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• While the dough is rising, prepare the filling: Place the raisins in a large heatproof bowl and cover with boiling water. Allow to sit for 10 minutes to plump, then drain, and return to the bowl. Add the almond extract and toss with a spoon to coat. Set aside to cool, about 20 minutes.
• Meanwhile, in a medium bowl, combine the almond flour, brown sugar, cinnamon and salt mixing with a fork or your hands to remove any clumps. Set aside.
• Fill and assemble the dough: Lightly flour a clean working surface, and a large baking sheet lined with parchment paper nearby. Cut the risen dough in half with a pair of kitchen shears. Place one half of the dough on the floured surface, keeping the other half covered in the bowl. Lightly flour a rolling pin and roll the dough out to a 12-by-9-inch rectangle (about 1/4 inch thick), picking up the dough to stretch and turn it with your hands to make the edges as straight and even as possible. Spread 4 tablespoons of butter evenly over the entire surface using the back of a spoon. Evenly sprinkle over half the almond mixture, spreading with your hands to cover every inch. Firmly pat the mixture down to help it adhere to the butter. Evenly sprinkle over half of the raisins, pressing down firmly to help keep them in place.
• Starting with one of the longer edges, tightly roll the dough into a log ending with the seam side down on the counter pressing the log down firmly to help seal the seam closed. The log will feel very stuffed. Wipe down and re-flour the work surface, then repeat with the other half of the dough and the remaining 4 tablespoons butter, almond mixture and raisins.
• Carefully transfer the two rolled logs, seam side down, to the lined sheet pan and arrange together to form an oval or circle with their ends barely touching. Using kitchen shears with the point of the shears facing down toward the counter, cut slits into the ring roughly 1 inch apart, being careful not to cut all the way through the ring by leaving a 1/2 inch dough still attached at the bottom. One by one, lean every other rolled piece outward away from the center of the ring, creating a staggered look. Make any final adjustments to the shape that you like, turning some rolls up slightly to create air between them and filling out the baking sheet, being sure to keep a rough circular or oval shape.
• Loosely cover the entire pan with plastic wrap and allow it to rest on the counter until slightly puffed, 30 to 40 minutes. (At this point, you can refrigerate the dough overnight: Wrap the entire pan of slightly proofed rolls very well in plastic wrap, being sure not to squish the rolls, but ensuring the wrapping is airtight. Chill for up to 12 hours. Remove the pan from the fridge and place them on the counter for an hour or so before you're ready to bake them, so they come to room temperature.)
• Heat the oven to 350 degrees. In a small bowl, stir the milk and the granulated sugar with a spoon until the sugar dissolves. Uncover the risen rolls. Using a pastry brush, brush the tops of the rolls with the milk wash.
• Bake for 25 to 30 minutes, rotating the pan halfway through, until the wreath is deeply golden brown on top and the edges of the rolls are puffed and cooked through. Remove the rolls from the oven and place the sheet pan on a cooling rack, and allow to cool for 30 minutes.
• When the rolls are almost done cooling, make the icing: In a medium bowl, using a fork, mix the cream cheese and butter. Add the confectioners' sugar and mix until smooth and most of the clumps of sugar are gone. Add the vanilla and milk and mix. The icing should be thin enough to drizzle. If it isn't, mix in another tablespoon of milk.
• With your serving platter nearby, carefully lift the wreath using the parchment and lower onto the platter with the paper. Tear the parchment down the center and along the edges, then carefully pull out the paper without disturbing the wreath. Decorate the finished wreath with the icing: Drizzle it over the top with a fork or transfer to a piping bag with a small tip or a resealable plastic bag with a corner cut open to pipe thin lines along the tops of the rolls. Or smear the icing all over the tops of the rolls using a butter knife. Decorate with a ribbon, or dried or sugared fruit. Serve warm.