Cinnamon Raisin Bread Rolls ❤️ Foolproof Recipe

Every year around September and October when the autumn breeze starts blowing, I crave cinnamon rolls, and it's the season when I bake them most often 😊😊. These rolls smell incredible and are quick and convenient to make. If you love the warm aroma of cinnamon, don't miss this recipe.

🍞 Ingredients: This full batch makes 14 large rolls. I generally recommend halving the recipe to make 7 to 8 rolls.

🌼 Bread Dough: Bread flour 500g, 1 large egg (around 60g), salt 5g, instant dry yeast 5g, brown sugar 70g, milk 240g, butter 40g, 1 cup raisins (or dried cranberries; today I used a mix of raisins and dried cranberries, soaked in water until plump and drained).

🌼 Filling: Brown sugar 70g, ground cinnamon 20g. Mix together and set aside.

🌼 Icing: (Omit if you prefer less sweet rolls; I skipped the icing today too) 1/2 cup powdered sugar, 1 tablespoon milk. Whisk together and set aside.

🍞 Method:

1️⃣ Put all bread dough ingredients except the butter and raisins (or dried cranberries) into the stand mixer bowl. Mix on low speed until combined, switch to medium speed, then back to low until a thin membrane forms. Add the room-temperature softened butter and mix until you reach the full windowpane stage. Add the drained raisins and cranberries and mix on low speed just until evenly distributed.

2️⃣ Shape the dough into a tight ball, cover, and proof until doubled in size.

3️⃣ Gently degas the large air pockets. Dust your work surface with flour and roll the dough out into a large rectangle. Lightly mist the surface with water or milk, or brush with a little softened butter so the filling adheres well, then spread the cinnamon-sugar filling evenly on top. Note: as shown in Photo 3, leave the bottom edge bare so the seam seals cleanly when rolled up.

4️⃣ Roll the dough up into a tight log and slice into 14 equal rolls. Arrange them directly on a baking sheet or in a baking pan.

5️⃣ The second proof for these rolls takes only about 30 minutes, so time your oven preheat early. Bake at 180°C for about 18 minutes.

6️⃣ If you want icing, whisk it together while the rolls are baking and drizzle it over the rolls while they are still hot from the oven.

🌼 This is one of my go-to recipes. Photo 6 shows past batches I made with icing drizzled on top.

🌼 This exact batch size can also make two 450g Pullman loaves; for loaves, bake for about 32 minutes. Photo 7 shows some of the cinnamon raisin loaves I've baked in the past. A quick scroll through my phone camera roll turns up so many photos of this bread. I really love the aroma of cinnamon ☺️☺️☺️.

#BreadLover