Today’s post by Kate Dean is the fifth in a series of posts about Sun-Maid raisins by our group of guest food bloggers.
Hi! I’m Kate, and I’m the “I” over at i heart eating.com! I’m the mom of three kids ages 5 and under. I’m a full-time work-from-home mom who loves to cook and bake and blog on the side. There’s always a lot going on around our house, so I try to come up with recipes that are family-friendly and don’t take all day to make.
Back to school is such a fun time of year! I always loved all of the getting ready for school process like going back to school shopping! Shopping wasn’t something that happened very often while I was growing up, and so really I looked forward to that time every year. I also really loved going to school (guess that’s part of the reason I went for 22 years!), and I loved all of the excitement around the start of the school year.
Back to school is also a busy time! It seems like everything is a rush! Even the weekends fly by with all of the activities going on. That rush is what inspired these 60 Minute Cinnamon Raisin Rolls. They take just 60 minutes to make—from start to finish—perfect because they can be made on a Saturday or Sunday morning (and then reheated and enjoyed the next day for breakfast!). So, even when you can’t spend all day in the kitchen, you can still enjoy a homemade treat.
They’re the perfect chance to slow down a little bit and enjoy your weekend. When life is rushed, it’s easy to miss out on quality time with the kids. My husband and I both have busy work schedules, so we have to carve out time to really focus on the kids.
One of my favorite ways to focus on the kids is to bake with them. My son and daughter are still pretty young, and they love to help out in the kitchen. My kids love to help sprinkle the raisins and nuts over the dough, roll them up, and glaze them (and of course they love to eat them, too!). I love that time with them; it’s a chance for us to spend some time together away from other distractions.
Now, my kids absolutely love these cinnamon raisin rolls. I think cinnamon rolls are second only to donuts on the list of my kids’ favorite foods. My daughter also can’t get enough raisins! She’s the kid who eats all of the raisins out of the trail mix and leaves the other stuff. So since cinnamon and raisin make such a fantastic combo, it seemed only natural to add raisins to our cinnamon rolls. So, if your family loves a delicious, fresh cinnamon roll like my family does, take a step back during this busy time of year, and enjoy these Cinnamon Raisin Rolls with them!
60 Minute Cinnamon Raisin Rolls
Makes: 12 rolls
3/4 c. warm milk (about 105 F)
1 ½ T. active dry yeast
1/2 c. granulated sugar
6 T. butter, at room temperature
2 large eggs
4 c. all-purpose flour, plus more for dusting
1/2 tsp. salt
1 T. butter, melted
1/4 c. brown sugar, packed
1/4 c. granulated sugar
1 tsp. cinnamon
1 c. raisins
1/4 c. chopped pecans, optional
1/4 c. brown sugar, packed
3 T. butter
1 T. heavy whipping cream
1/2 T. corn syrup
1/8 tsp. kosher salt
1/4 tsp. pure vanilla extract
1/8 tsp. baking soda
- Grease a 12-cup muffin tin; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), combine the warm milk, yeast, and sugar. Let stand 5-10 minutes until foamy.
- Add butter to the yeast mixture. Mix until the butter is broken up, about 1 minute.
- Beat in the eggs, one at a time.
- Add the flour and salt, and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl.
- Increase the speed to medium, and mix the dough for 2 minutes longer. The dough will still be soft and a little sticky.
- Cover bowl with plastic wrap, and let stand for 10 minutes.
- On a lightly floured work surface, roll the dough out to an 11×17-inch rectangle.
- In a small bowl, prepare the filling.
- Mix together the brown sugar, granulated sugar, and cinnamon.
- Brush the tablespoon of melted butter over the dough and sprinkle evenly with the cinnamon mixture.
- Sprinkle raisins and chopped pecans, if using, over cinnamon sugar.
- Beginning at a long edge, roll up the dough as tightly as possible, pinching the seam.
- Cut the rolled dough into twelve pieces, and set them in the muffin cups cut side up.
- Cover, and let stand for 15 minutes.
- Preheat oven to 400 F.
- Set the muffin tin on a baking sheet, and bake for about 15 to 20 minutes, or until the rolls are golden brown. If they start to look too brown, just tent aluminum foil over rolls and continue baking.
- While the rolls are baking, make the glaze.
- Combine the brown sugar, butter, heavy whipping cream, and corn syrup in a small, heavy saucepan.
- Stirring constantly, bring to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes.
- Remove from the heat, and stir in the salt, vanilla, and baking soda. The glaze will foam up a little, so allow room for that.
- Let the buns cool in pan for 5 minutes.
- Remove the buns from the pan, and then pour the glaze over the hot rolls. Serve warm.
Note – The glaze will thicken as it sits. If you like a thicker sauce, make it during the second rise so it can sit longer.
Kate Dean blogs at i heart eating, where she strives to make accessible, family-friendly recipes that are sure to please.