Cinnamon Raisin Rolls

Ingredients

Dough
227 grams (1 cup) milk, lukewarm
2 large eggs, at room temperature
74 grams (5 tablespoons) unsalted butter, softened
539 grams (4 1/2 cups) King Arthur Unbleached All-Purpose Flour
11 grams (1-3/4) teaspoons Kosher salt (2% of flour)
99 grams (1/2 cup) granulated sugar
10 grams (2-1/2 teaspoons) instant yeast or active dry yeast

Filling

75 grams (5 tablespoons) unsalted butter
213 grams (1 cup sugar) 
1/2 to 1 teaspoon Ceylon cinnamon

1/2 cup raisins or more as needed

Icing
85grams (3 ounces) cream cheese, softened
57 grams (4 tablespoons) unsalted butter, softened
170 grams (1-1/2 cups) confectioners' sugar
1/2 teaspoon King Arthur Pure Vanilla Extract

Directions

Dough

In a small bowl whisk milk, eggs, and butter. Add dry ingredients to a medium bowl and whisk to combine. Add wet ingredients to the dry ingredients and knead by hand or stand mixer until the dough is smooth and soft. 

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise in a warm, draft-free place, until it's nearly doubled in bulk, about one hour. 

Filling

Transfer dough to a lightly floured work surface. Roll the dough into a rectangle 16" x 20" rectangle. Combine the filling ingredients in a bowl and microwave until the butter starts to melt and you can make a soft paste. Spread this mix over the dough and add raisins covering the surface evenly. Starting with the long end, roll the dough into a log and cut it into 12 slices.

Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they've doubled in size, about 30 minutes. While the rolls are rising, preheat the oven to 400°F (375°F in Smart Oven). 

Uncover the rolls, and bake them until they're golden brown, 13 to 14 minutes. To prevent dry crusts, avoid allowing the rolls to develop a deeper golden brown. While the buns are baking, make the icing.

Icing

In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Remove the buns from the oven. Spread the icing on the buns while they're warm.

Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.

Notes

Inspiration