The dough for these cinnamon raisin buns can be left in the fridge overnight to rise slowly, but this time I wanted the buns faster, so I let the dough rise in the protected space of my oven with just the oven light on. This takes just under a couple hours and works like a charm.
Cinnamon raisin buns with rum cream cheese icing
- 240 grams (1⅔ cups) sultana raisins
- 60 mL (¼ cup) spiced or dark rum
- 16 grams (4 tsp) instant yeast
- 500 mL (2 cups) milk (2 % fat) warmed to roughly 105°F
- 57 grams (¼ cup) unsalted butter room temperature
- 115 grams (½ cup) granulated sugar
- 1 large egg room temperature
- 10 mL (2 tsp) Diamond Crystal fine kosher salt
- 810 grams (6½ cups) all-purpose flour divided
- 113 grams (½ cup) unsalted butter melted
- 130 grams (⅔ cup) dark brown sugar
- 15 mL (1 tbsp) ground cinnamon
Rum cream cheese icing
- 85 grams (¼ cups) Philadelphia cream cheese (full fat, regular) room temperature
- 35 grams (2½ tbsp) icing sugar
- 45 mL (3 tbsp) skim milk (fat free)
- 15 mL (1 tbsp) spiced or dark rum
- In a small bowl, mix the raisins with the rum. Let soak over night (if you forget to do this, just microwave the rum and raisins to coax the raisins into absorbing the some of the booze).
- In a medium bowl, combine the yeast and warm milk. Set aside to get all bubbly while you measure out the rest of the ingredients (about 10 minutes).
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and egg for one minute.
- Add the bubbly yeast mixture to the creamed butter mixture. Mix for one more minute.
- Strain the raisins and add them to the mixer. Mix again for 30 seconds.
- Begin to add three quarters of the flour. Add the salt. Mix for a minute or so until the dough mostly comes together, then remove the paddle attachment and switch it for the dough hook.
- Knead the dough on medium-low for about 5 minutes. Stop the mixer and feel the dough. If it is very sticky, you will need to add more flour until you get a dough that is just tacky. Continue to add the remaining flour a couple tablespoons at a time, until the dough is tacky, not sticky. If the dough is too dry, sprinkle a little water over and knead it a little more. Overall, you will want to have needed the dough for about 7 to 10 minutes.
- Transfer the dough to a greased bowl. Grease the top of the dough, and cover the bowl with plastic wrap. Mark the level the dough is at on the bowl so that you will know when it is doubled in size.
- Place the dough either in the fridge to rise slowly overnight, or in the oven, with just the oven light on.
- When the dough is almost doubled, prepare the filling components by melting the butter in a small bowl in the microwave, and in another small bowl, mix the brown sugar and the cinnamon. Set these aside.
- 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.
- Divide the dough into three parts.
- Roll each piece out to a rectangle of about 16×10 inches.
- Brush each rectangle with one third of the melted butter. Be sure to leave a small one-inch border all the way around the rectangle.
- Sprinkle each with one third of the cinnamon sugar. Be sure to leave a small one-inch border all the way around the rectangle.
- Roll the rectangle to get a 16-inch long roll. Trim the ends, and slice into 11 or 12 buns (slice every 1.5-inches or so).
- Place each batch of buns into a greased 9-inch cake round, spacing them out evenly. Cover 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!
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.