Cinnamon Raisin Buns
12 servings
60 minutes
Cinnamon and raisin rolls are an aromatic delight from European cuisine. Their soft and airy dough infused with the spicy aroma of cinnamon pairs wonderfully with sweet, juicy raisins, creating a harmony of flavors and textures. Historically, cinnamon was a rare and valuable spice used in desserts for special occasions, while raisins added natural sweetness. These rolls are perfect for a cozy tea time and can be served warm with butter or glaze. They evoke feelings of comfort and warmth, awakening memories of home. Each bite is a blend of softness, sweetness, and spicy aroma that turns an ordinary morning or evening into a little celebration.
1
We mix the dry ingredients of the dough — sifted flour, sugar, yeast, and salt. We combine milk with an egg and melted butter. The mixture should be at room temperature or slightly warmer for the yeast to activate more quickly.
- Wheat flour: 500 g
- Sugar: 180 g
- Dry yeast: 5 g
- Salt: 0.3 teaspoon
- Milk: 200 ml
- Chicken egg: 2 pieces
- Butter: 45 g
2
Now we combine both mixtures and knead the dough. We use the remaining 50 grams of flour for dusting while kneading. Add gradually — the dough should be soft, elastic, and easily come off your hands.
- Wheat flour: 500 g
3
Place the dough in a larger bowl, cover it with plastic wrap, and set it in a warm place to rise for about 40-60 minutes. The dough needs to double in size. Once this happens, punch it down and let it rise again.
4
Roll out the dough that has risen twice into a rectangle about 0.5–1 cm thick. Brush it with melted butter, sprinkle with sugar and cinnamon, and evenly distribute the pre-soaked and dried raisins.
- Butter: 45 g
- Sugar: 180 g
- Cinnamon: 3 teaspoons
- Raisins: 100 g
5
Roll the dough tightly into a roll from the short side and cut into slices 1.5–2 cm thick. Line a baking sheet with parchment paper and arrange the future buns on it, leaving enough space between them for rising. Brush each with beaten egg and place in a preheated oven at 180 degrees.
- Chicken egg: 2 pieces
6
Bake for 25–30 minutes until golden brown.
