Recipe by buttercup0009
I got this recipe out of a magazine and decided to make my husband a "little treat!" He loved these and kept eating them! I'll admit that these do require a lot of time and prep, but they are definitely worth the effort.
Top Review by mianbao
These came out beautiful - fluffy, and not huge. I got 18 buns, made in two 9-inch square pans. Was a little surprised to see that cinnamon was not mentioned in the ingredients, although it is in the directions. I just added what I thought tasted good - maybe 2 tablespoons or so. Thank you for posting this recipe. I feel a little sorry for it because the name hides it from people wanting cinnamon buns. But it is good.
- 1 (1/4 ounce) package dry active yeast (about 2 1/2 tsp)
- 1⁄4 cup water (100-110 degrees)
- 1⁄2 cup warm 1% low-fat milk (100-110 degrees)
- 1⁄3 cup sugar
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla
- 3⁄4 teaspoon salt
- 1 large egg
- 3 1⁄2 cups all-purpose flour, divided
- cooking spray
- 3⁄4 cup raisins
- 1 -2 teaspoon cinnamon
- 2⁄3 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 cup confectioners' sugar
- 2 tablespoons 1% low-fat milk
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Dissolve yeast in warm water in a large bowl; let stand five minutes.
- Add the 1/2 cup milk, sugar, 1/4 c butter, 1 tsp vanilla, salt, and egg to yeast; Stir w/ a wooden spoon until combined (batter will not be completely smooth) Add 3 cups flour to yeast mixture; Stir until a soft dough forms.
- Turn out on a lightly floured surface and knead until smooth and elastic- adding a small amount of flour when necessary.
- Place dough in a large bowl coated with cooking spray.
- Cover and let rise in a warm place (85 degrees) for one HOUR or until doubled in size.
- (Press two fingers in the dough; if indention remains then dough has risen enough).
- To prepare filling: Combine raisins, brown sugar, and cinnamon.
- Roll dough into a 15 x 10 inch rectangle; brush w/ 2 Tablespoons melted butter.
- Sprinkle filling over dough, leaving a 1/2 inch border.
- Beginning with a long side of the dough, roll up dough jelly roll style; pinch seem to seal (do NOT seal ends of roll). Wrap roll up in plastic wrap and chill in refrigerator for at least 20 minutes.
- Unwrap roll and cut into 20 (1/2 inch) slices.
- Arrange slices cut sides up on a pan coated with cooking spray.
- Cover again and let rise for an hour and 15 minutes or until doubled in size.
- Preheat oven to 350°F.
- Uncover dough.
- Bake at 350°F for approx 20 minutes.
- (occasionally check on the rolls--mine took a little less time to cook!).
- While the rolls are cooking make the glaze.
- Add the glaze ingredients and cook over med or med-low in a small saucepan stirring with a whisk.
- Then drizzle the glaze over the warm rolls--enjoy at last!