Cinnamon Raisin Rolls

Cinnamon Raisin Rolls

Rating:

(0 votes) 0 0

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!

Shared by
Chicago, IL

Serving Size / Yield

15 rolls

Ingredients

  • 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)

Our Readers Also Loved

Directions

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.

Around The Web