Cinnamon Raisin Rolls

Making this treat from scratch is worth the effort.

By Rachael Ray | February/March 2006

Cinnamon Raisin Rolls

Quick look

  • prep 25 min    cook 45 min


  • 1/2 ounce dried yeast (2 envelopes)
  • 1/2 cup warm water
  • 3/4 cup plus 3 tablespoons milk
  • 7 tablespoons unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour
  • 1 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins (optional)
  • 2 cups confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract

    How to make it  1 hour, 10 minutes

  • 1

    Combine the yeast and warm water and set aside for 10 minutes.

  • 2

    Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk. Add 1/2 cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, 1/2 cup at a time; mix until smooth. If the dough is sticky, add up to 1/2 cup of flour.

  • 3

    Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

  • 4

  • Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12 x 24-inch rectangle. Brush the remaining 3 tablespoons of melted butter over the dough, and sprinkle the brown sugar mixture on top. Scatter the raisins, if using, over the dough.

  • 5

  • Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices. Place in 3 greased 9-inch round cake pans (about 7 rolls per pan). Let the rolls rise for 45 minutes.

  • 6

  • Preheat the oven to 350°F. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.

  • 7

  • Stir together the confectioners’ sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve. Yield: 21 rolls.

Tip: You can make these rolls the day before. Just cover the uncooked rolls in the pan, let them rise in the refrigerator and bake the next day.