Cinnamon Raisin Rolls

Cinnamon Raisin Rolls


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Add a little something extra to your standard cinnamon rolls with the addition of raisins. You can choose to frost the rolls or leave them plain, it's up to you!

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Chicago, IL

Serving Size / Yield

15 rolls


  • 2 1/4 oz. pkg. active dry yeast
  • 1/4 C. warm water (110 degrees)
  • 1 1/2 C. buttermilk
  • 1/2 C. vegetable oil
  • 4 1/2 C. all-purpose flour
  • 1/2 C. raisins
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 C. butter, melted
  • 1 1/4 C. brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 pkg frosting (optional)

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In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 C. at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.

In a small bowl, stir together the butter, brown sugar, cinnamon and raisins. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees. Bake in preheated oven for 20-25 minutes, until golden brown. Let stand for 2-3 minutes before serving.

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