Name: Fluffy Cinnamon Raisin Rolls | Rosinenschnecken
Prep time: 45 min
Cook time: 40 min
Total time: 235 min
Ingredients: ¾ cup raisins; 1½ cups hot water or hot apple juice; 1¼ cups milk; 4½ cups all purpose flour; 2¼ teaspoon active dry yeast (one packet); 1/3 cup granulated sugar; 1 teaspoon salt; 2 large eggs, at room temperature; 6 Tablespoons unsalted butter, softened to room temperature; ½ cup dark brown sugar; 1 Tablespoon ground cinnamon; 4 Tablespoons unsalted butter, softened to room temperature; 1 cup powdered sugar, sifted; 1 to 2 Tablespoons milk

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5 from 1 vote

These delicious cinnamon raisin rolls are made with soaked raisins kneaded into the dough to keep these irresistibly fluffy buns soft and chewy. And softened butter in the simple cinnamon + brown sugar filling creates a caramelized swirl in each bite.

A Raisin Cinnamon Roll on a black plate on a red linen.

Glazed Cinnamon Rolls with Juicy Raisins

These delicious raisin cinnamon rolls are inspired by Rosinenschnecken, which are the German version that translates to “raisin snails”, since the spiral design looks (kind of) like a snail shell.

The yeast dough is suuuper soft and fluffy, and a filling of cinnamon, brown sugar, and butter adds the perfect amount of caramelized sweetness + spice. And make sure you use softened butter rather than melted butter, which helps it stay inside the bun, rather than leak out everywhere as it bakes. Finally, raisins add a fruity pop of flavor in every single bite, since they're kneaded directly into the dough, rather than just spread out on the the filling.

Cinnamon Buns from Scratch are Totally Worth It

Now I totally get it - there's no denying that making cinnamon roll dough from scratch takes more time and effort than popping open a can of premade dough. But I promise, the flavor and texture of homemade cinnamon raisin rolls just can’t be beat! Plus you can alter the flavors of the filling to your heart's content, like my hazelnut cinnamon rolls with chopped nuts and my chocolate cinnamon rolls with an espresso glaze!

But if you don’t feel like making homemade yeast dough, you could use store bought puff pastry and make my 4-ingredient puff pastry chocolate twists instead. Or if you're feeling up to a challenge, I definitely recommend making my German croissant cinnamon rolls with laminated dough!

One Raisin Cinnamon Roll on a grey plate with a fork next to a tray of cinnamon rolls.

The Secret to Baking with Raisins

Growing up in Germany, my sister and I ate sooo many baked goods for breakfast on the weekends. In fact, my Dad is the master of cinnamon rolls. He began practicing and perfecting his recipe when he was in 8th grade!

His secret to the best cinnamon rolls is to soak the raisins before adding them to the dough. This plumps them up, so you get juicy pops of flavor, rather than shriveled, dry raisins in your bread. This also helps your baked buns stay moist, and the raisins will burst in your mouth with their fruity-juicy-goodness.

Raw flour, milk, eggs, and other ingredients on a wood surface.

Essential Notes on Ingredients

Raisins - I usually use regular (dark purple) raisins, but you could also use golden raisins or other dried fruit like cranberries or chopped dates.
Milk - Hydrates the dough and makes the cinnamon rolls softer compared to using water.
All purpose flour - Provides the base structure for the dough and keeps the texture lighter compared to bread flour or wheat flour.
Active dry yeast - After several recipe tests, I prefer using active dry yeast in the dough. By taking 10 minutes to activate the yeast, you can ensure your yeast is healthy and alive. I’ve tested this recipe with instant yeast before, and unfortunately you don’t get to check if that type of yeast is active enough to make your dough rise until after. So using active dry yeast saves a potential headache and disaster of having to throw out a whole batch of dough!
Granulated sugar - Sweetens the dough just a bit, and helps activate the yeast so the dough rises better.
Salt - I recommend using non-iodized table salt or fine sea salt rather than kosher salt in baked goods.
Eggs - Provides structure for the dough and adds a rich flavor.
Unsalted butter - Allow your butter to soften to room temperature so it can easily be incorporated into the dough.
Dark brown sugar - You can also use light brown sugar, but I like the higher molasses content in dark brown sugar, which adds more caramel flavor. Granulated sugar won't create the same gooey filling.
Ground cinnamon - Adds a spiced flavor that is essential in cinnamon rolls.
Unsalted butter - Softened butter makes it easier to spread onto the dough than cold or melted butter.
Powdered sugar - Sift your powdered sugar for a silky smooth texture in the glaze. Granulated sugar or brown sugar would make it too grainy.

Six glazed Raisin Cinnamon Rolls on parchment paper.

Welcome to My Kitchen - Let's Make Rosinenschnecken!

Below are the general steps to make this recipe. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.

1. Mix the warm milk, active dry yeast & sugar. Set aside for 10 minutes, until it is frothy.

A sticky dough with raisins in a glass mixing bowl.

3. Mix in the flour. Add the raisins & mix until it forms a sticky dough.

5. Place the dough ball back in the mixing bowl, and cover. Let it rise in a warm place until it doubles in size.

A cinnamon sugar filling spread onto rolled-out dough.

7. Roll out the dough with a rolling pin. Spread out the filling in an even layer.

White glaze in a brown bowl with a spoon.

9. Whisk the powdered sugar and milk in a bowl until it is thick and glossy.

Wet ingredients to make dough in a glass mixing bowl.

2. In a mixing bowl, combine the milk and yeast mixture, salt, eggs, and softened butter.

A kneaded ball of Raisin Cinnamon Roll dough in a metal mixing bowl.

4. Knead the dough until it's smooth and elastic. Shape it into a ball.

A butter, cinnamon, and brown sugar mixture in a bowl.

6. Combine the brown sugar, cinnamon, and softened butter in a bowl until it forms a thick paste. Set aside.

Raisin Cinnamon Roll dough rolled into a log and sliced into buns.

8. Roll the dough into a log & slice into 12 even pieces. Bake for 40 to 45 minutes.

Twelve glazed cinnamon rolls in a blue baking dish.

10. Drizzle the glaze onto the baked cinnamon raisin rolls & enjoy!!

Overnight Cinnamon Raisin Rolls

If you want to prepare your cinnamon rolls ahead of time, you can easily make the rolls the night prior & refrigerate them until morning. After arranging your buns in a 9x13 baking dish, store them in the fridge overnight, covered in plastic wrap. Allow them to warm up at room temperature for 1 to 2 hours before baking them.

Close-up view of the side of a Raisin Cinnamon Roll on a black plate.

Pro Tips for My Baking Besties

Have all your ingredients at room temperature. This will help the yeast remain active, giving a good rise to your cinnamon roll dough. Cold ingredients could lower the temperature of the dough, slowing down the yeast’s activity.
Make sure your milk is warm (around 105°F to 115°F). Milk that’s too cold will slow or halt the yeast’s activity, and milk that’s too hot could kill the yeast.
Dough prefers to rise at a mildly warm temperature, around 75ºF to 80ºF. In the winter (when I usually bake these rolls) I let my dough rise in the oven (turned off) with the oven light on. This provides a draft-free, warm environment.
The dough will look pretty sticky at first, but as soon as you start kneading it, it will become more elastic and stretchy. Keep adding a sprinkle of about one teaspoon of flour as you knead the dough until it no longer sticks to the counter.
If you forget to soften your butter, cut it into tablespoons and spread it out on a large plate. Microwave it on 10 second intervals until it's softened.