These light and fluffy, gooey Cinnamon Raisin Rolls are totally irresistible! They’re a classic breakfast treat!
Wow…what a weekend!! 65 degrees and sunny in February at the Jersey Shore?? Woohoo! Keep servin’ it up Mother Nature because I’ll take it!
Did you all get a little taste of spring this past weekend like we did?! It was amazing! And the gorgeous weather could not have come at a better time! It was the 23rd annual Polar Bear Plunge in Sea Isle City, New Jersey. Thousands of people flocked to the beach this President’s weekend for the jump-start to the 2017 season by participating in the annual plunge. Last year’s temp hovered at the 20 degree mark, so this year 65 degrees and sunny was a total dream for all the brave souls who took a quick little dip into the chilly Atlantic Ocean!
A brave soul, I was not. Nope. No siree Bob! If I’m taking a dip in the Atlantic it’s gonna be more like 85 degrees and sunny out with a water temp of 75 degrees or higher! Catch me in July and I’m all in. Pinky swear.
This weekend I enjoyed early morning walks on the beach collecting sea glass followed by coffee on the deck outside with one of these warm, delicious, home-style Cinnamon Raisin Rolls. Life couldn’t get any better!
These cinnamon rolls are light, fluffy, gooey and cinnamony. They’re packed with raisins and drizzled with a sweet creamy vanilla glaze. You’ll need to plan ahead because they take a bit of time to rise, but believe me they’re so worth it. There’s nothing better than the smell of the house while they’re baking and enjoying one when they’re fresh out of the oven with your tea or coffee. They’re irresistible and always a hit! Enjoy! Have a wonderful week!
- 1 envelope (2 1/4 tsp.) active dry yeast
- 1/4 cup plus 1 tsp. granulated sugar
- 1/4 cup warm water (110 degrees F)
- 1 cup milk, room temperature
- 4 Tbsp. unsalted butter, softened
- 1 large egg, beaten
- 1/2 tsp. kosher salt
- 3 1/2 cups all-purpose flour, plus more for flouring surface
- 1 cup light brown sugar, firmly packed
- 2 1/2 Tbsp. ground cinnamon
- 1/3 cup unsalted butter. softened
- 1 cup raisins
- 1 cup confectioner's sugar
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. milk
- 1/2 tsp. vanilla extract
- Combine yeast, 1 tsp. sugar and warm water in the bowl of a stand mixer fitted with the dough hook attachment. Let sit for 5 minutes or until it begins to foam. Add 1/4 cup sugar, milk, 4 Tbsp. butter, egg and salt and mix until combined. On low speed, gradually add flour. Increase speed to medium high and mix for 7-8 minutes until dough comes together in a ball. Place the dough into a large bowl sprayed with non-stick cooking spray. Cover with a towel and let rise in a warm area until doubled in size, about 1 hour.
- While dough is rising, prepare filling. In a medium bowl, combine brown sugar, cinnamon and butter until well blended.
- Spray a 9x13 pan (or a 9-inch round pan) with non-stick cooking spray.
- Preheat oven to 375 degrees.
- On a generously floured work surface, roll dough out to a 12x18 rectangle by about 1/4 inch thick. Spread the filling mixture over dough. Sprinkle with the raisins, slightly pressing them into the dough. Starting at one long side, roll the dough carefully and tightly like a jelly roll to the other end, pinching the seam to seal. Cut the dough into 12 1 1/2 inch slices. Place in prepared pan. Cover with a damp towel and let rise again for 30 minutes or until doubled in size.
- Bake for 20-25 minutes or until golden brown.
- While rolls are baking make icing. Combine all ingredients in small bowl. Whisk together until smooth. Spread over warm rolls.