Fluffy Cinnamon Raisin Rolls | Rosinenschnecken
These soft & fluffy raisin cinnamon rolls are packed full of flavor from the cinnamon and brown sugar filling and soaked raisins!
Equipment
Ingredients
Dough
- 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)
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 6 Tablespoons unsalted butter, softened to room temperature
Filling
- ½ cup dark brown sugar
- 1 Tablespoon ground cinnamon
- 4 Tablespoons unsalted butter, softened to room temperature
Glaze
- 1 cup powdered sugar, sifted
- 1 to 2 Tablespoons milk
Instructions
- In a small bowl, combine the raisins and hot water or hot apple juice. Set aside so the raisins can soak up the liquid for at least 30 minutes, or up to overnight.
- Warm the milk, either on the stove top, or in the microwave for about 1 minute, until it's like a warm bath when you put your finger in the milk (around 105°F to 115°F). To the milk, mix in the active dry yeast and granulated sugar. Set aside for 5 to 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk to combine the milk and yeast mixture, salt, eggs, and softened butter. Add the flour, and mix with a large spoon. Thoroughly drain the raisins and add them to the dough. Continue mixing the dough with a large spoon until it forms a sticky dough, and there’s no dry flour visible.
- Lightly dust a clean work surface with flour, and knead the dough by hand for about 8 minutes (or about 5 minutes in a stand mixer with a dough hook attachment) until the dough is smooth and springs back to its original shape when you indent it with your finger. Shape the dough into a ball.
- Place the dough ball back in the mixing bowl, and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for about 2 hours, until it doubles in size.
- Prepare the filling by combining the brown sugar, cinnamon, and softened butter in a bowl until it forms a thick paste. Set aside.
- Grease a 9-inch by 13-inch baking dish.
- Once the dough has doubled in size, lightly dust a clean work surface with flour. Scrape the dough out of the mixing bowl onto the floured work surface. Roll out the dough with a rolling pin to a 1 cm-thick rectangle (about 30 cm by 45 cm), Use the back of a spoon or a spatula to gently spread out the filling in an even layer on the dough, all the way to the edges.
- Roll the dough into a log, starting at a long edge. Slice the dough log into 12 even pieces. Place the rolls so they are evenly spread out in the prepared baking dish and the spiral is on top.Cover the baking dish with a kitchen towel, and allow to rise for 30 minutes.
- Preheat the oven to 350°F. Bake for 40 to 45 minutes, until they’re puffed up and golden. Transfer to a cooling rack to cool for at least 15 minutes.
- Prepare the glaze by whisking the powdered sugar and one tablespoon of milk in a bowl with a whisk or fork. Add another tablespoon of milk if the glaze is still full of dry powdered sugar. Drizzle the glaze onto the cinnamon rolls, and enjoy!!
Notes
- Baking with Raisins: If you don’t soak your raisins, they could draw moisture out of the bread dough as your cinnamon rolls bake. Even soaking them for just 15 minutes will make a world of difference!
- Kneading: Knead your dough for the full 8 minutes by hand (or 5 minutes in a stand mixer) until it’s smooth and elastic. Kneading the dough thoroughly creates elastic dough which ensures soft, fluffy cinnamon rolls.
- Storing: Store cooled raisin cinnamon rolls wrapped in plastic wrap or in an airtight container at room temperature for a few days.
- Reheating: I usually microwave leftover cinnamon rolls for about 20 seconds to warm and soften them. Freshly baked Schnecken are always the best, but leftovers still taste great!
Nutrition
Serving: 1 rollCalories: 406kcalCarbohydrates: 69gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 224mgPotassium: 199mgFiber: 2gSugar: 26gVitamin A: 377IUVitamin C: 1mgCalcium: 65mgIron: 3mg
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