Total Time
32mins
Prep 15 mins
Cook 17 mins

What a treat for the kids when they come home from school or for a Sunday brunch. There will never be any of these left over! They are crispy on the outside and lovely and soft inside. Very tasty

Ingredients Nutrition

Directions

  1. Spray a 9 inch baking pan and preheat oven to 425°F.
  2. In a small bowl mix the filling ingredients together, mixing well.
  3. In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
  4. Add yogurt and oil, mix well together until you have formed a dough.
  5. On a lightly floured surface knead the dough 8-10 times.
  6. Roll the dough out to a 8" x 10" rectangle.
  7. Brush dough with margarine and sprinkle the filling evenly over the dough.
  8. Roll up jelly roll fashion, Pinch seam to seal.
  9. Cut into 12 1-inch pieces.
  10. Place rolls slightly touching in the prepared baking pan.
  11. Bake for approx 17 minutes or until golden.
  12. Place on wire rack for 10 minutes.
  13. Serve warm.
Most Helpful

I am grateful for finding this recipe,even more grateful to you Bergy for posting it!!!These were the quickest cinnamon rolls I have ever made.They tasted scrumptious and I will for sure make these again.I added more cinnamon cause we like um cinnamonny(is that a word?),left out the nuts and these were winners!!!!Great!Thanks again,Bergy.

crawfish pie April 12, 2002

Out of this world, Bergy!! This was so easy! I used 1 cup all purpose flour and 1 cup whole-wheat flour, in a lame attempt to make it "healthy" :-) I omitted the melted margarine, because the dough seemed to have enough "grease" on the surface for the filling to stick. I didn't change anything else, besides having to bake for 30 minutes in my really slowwww oven. This will make for fantastic breakfasts the next few days! Thanks!

Anu April 05, 2002

YUMMY! I made these for breakfast on Sunday morning and we really enjoyed them. I added some brown sugar (maybe a 1/4 cup) and some cinnamon (maybe 2 -3 tsp) to the batter and I enjoyed the extra sweetness. I think next time I make them (which will be next weekend I am sure) I will pop the dough in the fridge for a little while to help firm it up. When I rolled up the dough after adding the filling, it was a bit tough to keep it in a tight roll. Maybe I am just no good at rolling though! :) Overall, A GREAT RECIPE which was thoroughly enjoyed. Thanks so much for a great new Sunday treat.

diamonds4heather April 29, 2002