Cinnamon raisin buns are lightly sweet, soft, and better than cinnamon toast. They disappear quickly but this cinnamon raisin buns recipe is so easy to make.Author: SarahRecipe type: Bread and PizzaCuisine: AmericanServes: 1 dozen bunsPrep timeCook timeTotal timeIngredientsFor the bread dough:
- ⅔ cup heavy cream (at room temperature)
- 1 cup, plus 1 tablespoon milk (at room temperature)
- 1 large egg (at room temperature)
- ⅓ cup sugar
- ½ cup cake flour
- 3½ cups bread flour
- 1 tablespoon active dry yeast
- 1½ teaspoons saltTo finish the buns:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- ½-2/3 cup raisins
- 1 large egg, beaten with 1 tablespoon water to form an egg wash
- simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water
- Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Roll out each piece into a rough 8×4 inch rectangle. Sprinkle with cinnamon sugar and dot with a few raisins. Roll into a cigar, and cut the cigar in half lengthwise, leaving one end attached (it’ll look like a pair of pants). Twist the two pieces together, and then roll the whole thing into a snail shape, tucking the ends underneath the bun. Lay on a baking sheet, cover with a clean kitchen towel, and allow to rise for another hour.
- Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 13-15 minutes. Right after they’re baked, brush with simple syrup.
I gathered all of the ingredients I needed for the bread dough. I think my egg beater wasn’t powerful enough to mix my ingredients, so I kneaded and folded the dough by hand for 20 minutes. I then left the dough to rise in a warm place by the oven for an hour and a half. Afterward, I kneaded the dough some more and separated it into 12 pieces.
I took a rolling pin and began flattening each piece. I sprinkled some sugar and cinnamon. Then I sprinkled the raisins.
I preheated the oven 350 degrees. I rolled it into a cigar shape, and cut it in half to look like a pair of pants. I braided the two pieces, and then I rolled it into a snail shape tucking the ends at the bottom. After letting all of the buns rise for another hour, I brushed the buns with the egg wash.
I didn’t have a baking pan, but inserted it into some foil cupcake holders. I do think that the baking pan will give it more room to expand. I popped it into the oven, but I ended up baking it roughly 30 minutes instead of the 13-15 minutes on the recipe. I tasted a piece after 15 minutes, and it was still doughy even though the outside looked ready. It could be due to various factors. Maybe it was the kind of dough I used or the kind of pan that I put them on.
This is how it looks after 20 minutes in the oven. The egg wash does a wonderful job with the buns!
I brushed some light sugar syrup, and it’s ready!
I gave some to my roommates who really enjoyed them, and said they were delicious. One of them added some extra frosting. She’s a sweet tooth! I delivered the rest of the fresh buns to my coworkers down the street. They were really excited to see them and even more excited to hear they were made from scratch. All in all, it was a pretty good experiment if I say so myself!