If you’ve hesitated to make cinnamon raisin rolls from scratch because they seem difficult, this easy cinnamon buns recipe is an ideal place to start. It uses a simple yeast dough, a quick cinnamon‑raisin‑walnut filling and a creamy glaze. The result is a warm, indulgent breakfast your family will ask for again and again.
These rolls are a special-occasion bake for many home cooks — perfect for holidays or weekend brunches. Over the years I’ve refined a few morning‑bun recipes people request often, and this cinnamon‑raisin variation has become a tried‑and‑true favorite because it’s straightforward and reliably delicious.
The dough is soft and slightly yeasty, the filling is warmly spiced and studded with chewy raisins and toasted nuts, and the glaze adds a sweet finish. Hands‑on time is short (about 20 minutes with a stand mixer) and the recipe yields a dozen generous morning buns.
Why you’ll love this sweet rolls recipe:
- The yeast dough is forgiving and easy to handle.
- You can assemble most of it the night before, refrigerate, and finish the second rise and bake in the morning.
- The soft dough, gooey spiced filling and sweet glaze create a comforting, irresistible treat.
- A stand mixer speeds up the process, but these can be made by hand.
- Ideal for holiday mornings, brunches, or any time you want an impressive homemade pastry.
Ingredients:
- All‑purpose flour – unbleached.
- Instant yeast – not active dry; you won’t use a whole packet.
- Granulated sugar – for a touch of sweetness in the dough.
- Nonfat dry milk – improves structure and adds a slightly caramel note.
- Salt – use regular iodized salt for consistent results.
- Egg – makes the dough tender and rich.
- Water – combined with the egg provides the dough’s moisture.
- Vanilla extract – for added depth of flavor.
- Butter – unsalted is best so you can control seasoning.
- Brown sugar – used in the filling for a deeper, caramel flavor; white sugar can be substituted.
- Cinnamon – the primary spice for the filling.
- Cloves – potent, so use sparingly.
- Nutmeg – freshly grated if possible for the best aroma.
- Raisins – golden or dark, according to preference.
- Walnuts – toasted and chopped; pecans work well too.
- Confectioners’ sugar – for the glaze.
- Heavy cream – yields a thicker, silkier glaze; milk or half‑and‑half can be used if preferred.
Step by step instructions:
- In a stand mixer bowl, combine the dough ingredients. With the dough hook on low, mix until the dough comes together, then increase speed one notch and knead until soft and smooth.
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover with a clean towel and let rise in a warm, draft‑free spot about 1½ hours, or until doubled.
- While the dough proofs, mix brown sugar, cinnamon, ground cloves and nutmeg for the filling.
- Toast the walnuts at 300°F (150°C) for about 15 minutes until fragrant, then cool and chop.
- On a lightly floured surface, roll the dough into an 11″ x 20″ rectangle.
- Spread the dough with softened butter, sprinkle the cinnamon sugar evenly, then add chopped nuts and raisins.
- With the long side closest to you, roll the dough into a log.
- Cut the log in half, then cut each half into six equal portions for 12 rolls total.
- Arrange the rolls in a prepared 13×9″ pan, cover lightly, and let rise until very puffy, about 45 minutes to 1¼ hours.
- Bake in the center of a preheated 350°F (175°C) oven for 20–25 minutes or until golden. Cool in the pan about 10 minutes.
- Whisk confectioners’ sugar with heavy cream until smooth, then spoon the glaze over the warm rolls.
Pro tips:
- Measure and roll the dough to 11 x 20 inches for even‑sized rolls — a ruler helps.
- Take a quick photo before and after proofing so you can judge how much the dough has risen.
- Leave a small border along the edge when buttering so the seam seals cleanly when you roll.
- If refrigerating overnight, expect the second rise to take longer because the dough will be cold — plan for about 2 hours to puff up before baking.
Variations:
- Swap light brown sugar for dark brown or granulated sugar in the filling to alter sweetness and depth.
- Use a cream cheese frosting instead of the confectioners’ sugar glaze for a richer finish.
- Omit nuts for a nut‑free roll or substitute chopped almonds or hazelnuts for a different crunch.
Storage:
Store leftover rolls at room temperature in an airtight container for up to 24 hours. For longer storage, wrap and refrigerate for 2–3 days.
To refresh chilled rolls, microwave in 20‑second bursts until warm and pliable for that fresh‑from‑the‑oven experience.
Freezing:
Bake and cool the rolls completely but do not glaze. Wrap tightly in freezer paper or foil and freeze up to 2 months. Thaw completely, warm in a 300°F (150°C) oven for about 10 minutes while wrapped in foil, then remove the foil and glaze before serving.
Helpful tools:
- Kitchen ruler — for accurate dough dimensions and even roll sizes.
- Pastry mat — helps roll the dough to precise measurements and keeps surfaces clean.
- Pastry cutter or bench scraper — makes quick, even cuts when portioning the log.
Even novice bakers can succeed with cinnamon rolls by following each step methodically. The process is forgiving and the payoff—warm, gooey, spiced rolls with a sweet glaze—is well worth the effort.
These cinnamon raisin rolls are best enjoyed fresh, and they tend to disappear quickly when served at breakfast or brunch.
More breakfast buns & sweets:
- Cherry Buttermilk Scones
- Light and Fluffy Gluten‑Free Strawberry Muffins
- Lemon Berry Sweet Buns with Lemon Cream Cheese Glaze
- Apricot Almond Fruit Pastry
- Best Blueberry Banana Bread
- Raspberry Almond Cream Cheese Braid
Cinnamon Raisin Rolls
SPECIAL EQUIPMENT:
-
Bench scraper / pastry cutter
-
Kitchen ruler
-
Pastry mat
INGREDIENTS:
FOR THE DOUGH:
- 3 ½ cups unbleached all‑purpose flour
- 2 teaspoons instant yeast (not active dry)
- 3 tablespoons sugar
- 2 tablespoons nonfat dry milk
- 1 ¼ teaspoons salt
- 1 large egg mixed with enough water to make 1 cup
- 1 teaspoon vanilla extract
- 2 tablespoons butter, room temperature
FOR THE FILLING:
- ¾ cup light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ cup golden raisins
- ½ cup toasted walnuts or pecans, chopped
- ¼ cup unsalted butter, softened
FOR THE GLAZE:
- 1 cup confectioners’ sugar
- 3 tablespoons heavy cream
DIRECTIONS:
MAKE THE DOUGH:
- Combine the dough ingredients in a stand mixer or by hand. Mix on low until the dough comes together, then increase speed slightly and knead until smooth.
- Lightly oil a bowl, form the dough into a ball, cover and let rise 1½ hours or until doubled.
- Preheat oven to 300°F (150°C) and toast ½ cup nuts for about 15 minutes until fragrant. Cool and chop.
- Soften ¼ cup butter. Whisk together brown sugar, cinnamon, cloves and nutmeg for the filling and set aside.
ROLL AND FILL:
- Prepare a 13×9″ pan with cooking spray and parchment. Roll the dough into an 11×20″ rectangle.
- Spread a thin layer of softened butter over the dough, leaving about 1″ bare on the far long edge. Sprinkle with the brown sugar mixture, then add chopped nuts and raisins.
- Roll the long side toward you into a log. Cut the log in half, then cut each half into six equal pieces.
- Place rolls in the pan, press slightly, cover and let rise 45–75 minutes until very puffy. Preheat oven to 350°F (175°C) while they rise.
- Bake 20–25 minutes until golden. Cool in the pan 10 minutes, then glaze while slightly warm.
MAKE THE GLAZE:
- Whisk 1 cup confectioners’ sugar with 3 tablespoons heavy cream until smooth. Spoon over warm rolls and serve.
NOTES:
Make‑ahead option
- Assemble the rolls through filling, rolling and cutting, then place them in the pan (do not proof the second time).
- Cover the pan and refrigerate overnight.
- The next morning, let the rolls sit at room temperature and rise for about 2 hours, then bake as directed and glaze.
NUTRITION:
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