Cinnamon and Raisin Rolls

I love cinnamon and raisin husband hates em...or anything to do with raisins!

So I patiently waited for my mum and sister to come to kL so I could put the recipe to test.
Absolutely loved these rolls.

Put them into the refrigerator overnight so that they soaked up the flavours( sugar).......and baked them the next day for breakfast :D
Cant wait to make em again:)

I got 10 rolls. But if you want bigger and fatter rolls cut them into 6.

1 egg yolk
1 egg
1/2 of 1/4 cup sugar
3 tbsps unsalted butter, melted
3 ounces buttermilk, room temp
2 cups flour
1 tsp + a pinch more of yeast ( I used instant yeast)
1 1/4 tsp salt

1 cup brown sugar
3/4 tbsp cinnamon powder
3 tbsps raisins, soaked in hot water for about half an hour and then drain
pinch of salt
3/4 tbsps unsalted butter

  • In a bowl, beat the whole egg and the egg yolk, sugar, butter and buttermilk. keep aside.
  • In a large mixing bowl, mix together the flour, yeast and salt. Make a well in the centre and add the egg mixture. 
  • Mix well and then start kneading once you get the dough together.
  • knead for a few minutes and then place in a greased bowl. keep it in a warm place and let it double in size (about 2 hours)

  • meanwhile, make the filling. Mix the brown sugar, cinnamon powder,  raisins and salt. keep aside.
  • After the dough has risen, punch it down. 
  • Lightly flour the work area and knead the dough for a few seconds.
  • roll out the dough with a rolling pin into a rectangle with the longer side near you (so that it is easier to roll later)
  • brush the rectangle with melted butter. sprinkle the brown sugar mixture on top, leaving a 1/2 inch space at the top edge.
  • slightly press down the filling so it sticks to the dough.

  • start rolling the dough (from the longer side of the rectangle) as closely as possible till you form a long cylinder.

  • Using a sharp knife , cut the cylinder into 1.5 inch thickness. Arrange them cut side down on a buttered baking tray leaving room for second rise. cover with a cling wrap and refrigerate overnight or upto 16 hours

  • Next morning remove the rolls from the refrigerator and place in an oven turned off.
  • Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. 

  • preheat oven to 175 deg celcius. pop the rolls in the oven and bake for about 15 to 17 minutes or until they turn slightly brown.

  • cool and enjoy ...........make sure you dont burn your mouth!(like how I did......just couldnt wait for it to cool!!....:O)
  • If you are using active dry yeast dont forget to proof it. 


    1. Wow, awesome rolls dear! My kids hate raisins...they'd always pick and throw it away :(

    2. I love cinnamon rolls, some how men don't like certain food that we love na? :P but who cares we get some excuse to cook them anyway... Hope u are enjoying your time with mum

    3. Wow... This looks great Farah... I'm a new blogger... Do visit my blog..

    4. hey it looks so good dear.. love it so much...

    5. wow i want to grab them from the screen,yummy!!!

    6. Very cute and attractive rolls.

    7. Thanks for the step by step process. That is important for someone like me who seldom bake. The outcome is so interesting, made and baked to perfection.

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