These cinnamon raisin rolls are a play on cinnamon raisin bread, transformed into buns and topped with cream cheese icing.
How to bake these later or delay baking
The dough for these cinnamon raisin buns can be left in the fridge overnight to rise slowly after shaping, or if you are in a hurry, let them rise at room temperature while the oven is preheating.
To refrigerate overnight
If you want to bake the buns the next morning, you should do so after shaping, meaning:
- Do the first rise at room temperature until the dough has doubled in size.
- Punch down and then roll out the dough to form the cinnamon raisin buns. Fit into cake pan and top with plastic wrap. Refrigerate overnight.
- The next morning, take the pan out of the fridge, and let the buns come to room temperature. This can take an hour or more if the room is cold.
- Once the buns are warmed up and have puffed a little, bake them in a preheated oven.
To freeze the dough
If you want to freeze the buns to bake later, you should freeze the dough before shaping, meaning:
- Do the first rise at room temperature until the dough has doubled in size.
- Punch down the dough and smooth into a ball to freeze. I would freeze it on a sheet pan and then transfer to an airtight bag once frozen solid.
- To defrost, unwrap the frozen dough and place in a greased bowl in the refrigerator overnight.
- Once cold but defrosted, roll out the dough and fill them to form the cinnamon raisin buns. Fit into cake pan and top with plastic wrap.
- Let the buns come to room temperature and slowly rise. This can take an hour or more if the room is cold.
- Once the buns are warmed up and have puffed a little, bake them in a preheated oven.
If the buns aren't room temperature when you begin to bake them, they won't bake up as fluffy. They'll still be tasty, but not as soft and light.
Where do you rise bread doughs?
Bread doughs are typically made with yeast, which is a living organism. In order to thrive and multiply, yeast need food and a warm environment, but not too hot.
- In the oven turned off with just the oven light on.
- In a closed microwave turned off, but that you recently heated oatmeal in, for example, so it's still a little warm.
If you are a fan of the cinnamon-raisin flavour combination, try this no-knead cinnamon raisin bread.
Cinnamon raisin rolls with cream cheese icing
These cinnamon raisin rolls are made from an enriched bread dough (with eggs and butter) that can be kneaded in a stand mixer. The baked buns are topped with a cream cheese icing.
Servings 8
Calories 356kcal
Equipment
6 Qt Pro mixer
Rolling pin
Mini offset
Ingredients
Enriched dough
- 30 mL warm water should be around 38â40 ÂşC
- 1 pinch granulated sugar
- 4 grams (1â tsp) active dry yeast
- 250 grams (2 cups) all-purpose flour divided
- 50 grams (Âź cup) granulated sugar
- 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
- 90 mL (â cup) milk (2 % fat) warmed to roughly 105°F
- 42 grams (3 tbsp) unsalted butter room temperature
- 1 large egg room temperature
- 80 grams (½ cup) sultana raisins
Cinnamon roll filling
- 58 grams (Âź cup) unsalted butter melted
- 100 grams (½ cup) dark brown sugar
- 7.5 mL (1½ tsp) ground cinnamon
Cream cheese icing
- 65 grams (Âź block) Philadelphia cream cheese (full fat, regular) room temperature
- 8 grams (1 tbsp) icing sugar more or less to achieve desired consistency
- 10 mL (2 tsp) milk (2 % fat)
Instructions
- In a small bowl, combine the warm water, pinch of sugar, and the yeast. Set aside to get all bubbly while you measure out the rest of the ingredients (about 10 minutes).
- Place the flour, sugar, and fine kosher salt in a stand mixer fitted with the paddle attachment. Stir them together for a few seconds on low just to get everything evenly mixed.
- Meanwhile combine the milk with the butter in a microwave-safe bowl and heat it in the microwave for a minute or so, just enough to melt the butter. Let stand at room temperature to cool slightly.
- When all the components are ready, add the milk and butter mixture to the mixer, along with the foamy yeast mixture and the two eggs. Stir them together on low speed to form a shaggy, evenly mixed dough.
- Switch to the hook attachment to begin kneading on low speed. If the dough seems too wet, add up to 30 grams (Âź cup) of all purpose flour. The dough should not be so sticky and it shouldn't stick to the bowl. It should feel tacky.
- Knead the dough for 8 minutes, then dump it out on the counter and knead it by hand for a minute or so to form a smooth round ball of dough.
- Oil a medium bowl and place the smooth ball of dough in it. Cover with plastic wrap and let it rise for 1 hour in a warm place or until doubled. Prepare the filling while you wait.
- Combine the melted butter with the brown sugar and cinnamon to form a thick paste (it will thicken as it rests and cools to room temperature, especially if the butter was very warm).
- When the dough has doubled, remove it from the oven (or fridge, in this case you should let it warm up to room temperature!) and punch it down.
- Roll the dough on a lightly floured surface to 9x15 (don't worry too much if it's bigger).
- Spread the filling over the entire surface of the dough, then roll tightly into a 15 inch log.
- Cut the dough into 12 equal buns (you don't have to trim the ends) and place in a butter 9-inch round cake pan.
- Cover with a damp towel and let them rise again for about 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes. Remove the pan from the oven and place the pan on a wire rack to cool.
- Prepare the icing by whisking together the cream cheese, powdered sugar, milk, and rum. If your icing is too thin, add a touch more powdered sugar. If your icing is too thick, dilute it with a little milk.
- Serve the cinnamon buns with a dollop of icing and enjoy!
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!
Nutrition
Calories: 356kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 169mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
[email protected] says
You've won me over with this recipe - yummmm!
Lynn @ I'll Have What She's Having says
I love sunmaid cinnamon bread too, its so good with butter.
I haven't made cinnamon rolls in a while, I'll have to try your cream cheese icing!
Apron Appeal says
Photo composition and ingredients like these are two reasons I fear I may never be featured on foodbuzz top 9. đ It's all good...I'll just keep sucking the life out of photos and recipes like this until I learn to apply what I'm loving from posts like this.
Susan Lindquist says
What great memories! There is nothing like a good cinnamon bun ... I haven't made them since Christmas morning (our family tradition), it's rainy here, too. And these would make the house smell wonderful and be terrific with some hot tea! Thanks for the inspiration! Now about that rum icing ... yum!
Adora's Box says
i enjoy reading about memories and how they are connected to food that we like. Love Sunmaid raisin bread. Adore cinnamon buns. Lovely recipe. Nice tip you have there on how to not have to eat 3 dozen of them in one go.
Suzie Ridler says
They are beautiful! And I love the story and hey, I got that mini stand too! I just picked it up, LOL. Great foodies buy alike!
Cooking Rookie says
I don't like cinnamon, but if you put chocolate instead, I'll have the whole pan! They look gorgeous!
With Style and Grace says
BEAUTIFUL styling!! I'm so proud of you!! Not to mention, they look absolutely amazing! xx
[email protected] says
Rum soaked raisins. Say no more!
briarrose says
Rum....I am in love.
Jan says
Thank you all for your kind words xoxo
@Apron Appeal Hugs to you! I have ups and downs (and some really ugly downs too!) as you can see from my previous posts đ Keep practicing. I think that's the key.
The Mom Chef says
Rum cream cheese icing??? That sounds amazing. I love that you made some immediately, refrigerated some and froze the rest. I need to start thinking more like that. I tend to think I need to use it all NOW.
Seanpt says
Glad to see the site back because I really wanted this recipe after seeing it on TS.
Greg says
Your photos are gorgeous. I love the sound of a rum cream cheese icing too. Great recipe.
Mary @Delightful Bitefuls says
OMG! This looks and sounds amazing! Gorgeous photography.
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls