Cinnamon and Raisins Rolls – Step by Step

Did you know the smell of cinnamon rolls baking arouses men?

Can’t let the blog layout boo-boo get me down, especially when my apartment is just permeating with this beautiful smell of cinnamon rolls! I made them this morning and I followed Alton Brown’s Overnight Cinnamon Roll recipe. You have to let the cinnamon roll sit over night in the fridge and then proof it for 30 mins before you bake it. This is how you get the SAME cinnamon rolls as the bakery bought ones – nice and fluffy! Alton didn’t use any raisins in his recipe and used cream cheese icings for his rolls, while mine had raisins and no icing. I don’t particularly like the icings on my cinnamon rolls..they’re too sweet on an already sweet roll.

Don’t let the long hours put your off btw. Most of it is just waiting and letting it do its own magic. I think overall, it only takes less 45mins of labour to get these beautiful cinnamon rolls

Here’s the recipe:

make sure you have everything ready, so it’s easier

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
42g (1 small box) raisins
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing (optional: for you, sugar tooth’s, out there)
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.

Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook.
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.it will double in size

Combine the brown sugar, cinnamon, raisins and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

try adding chopped walnuts in if you fancy

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.

Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Preheat the oven to 350 degrees F.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Yum! These hot cinnamon rolls are awesome with cold milk!

• Share