This is my favorite cinnamon bun recipe that I tweaked over the years until I was happy with it.
Sweet and soft, filled with extra raisins, they are irresistible!
Yes, these take some time to make, but you do it in steps that are easy to follow. It is worth the effort!
My recipe makes 9 large buns, or 12 medium buns, or 18 mini buns.
The nutritional values are based on 12 medium buns.
It can also make 1 braided coffee cake, just adjust the baking time accordingly.
To reheat the buns, microwave them for 20 seconds.
I took a cooking class in making cinnamon buns. NO, there are no shortcuts to homemade cinnamon buns! And I liked these much better! It’s a great recipe!
See some pictures in the slideshow below.
Cinnamon Raisin Buns ~ Extra Soft!
- Electric Mixer with Dough Hook
- 1 package active dry yeast
- ¼ cup water warm
- 3/8 cup milk warm
- ½ cup butter melted and cooled
- 1 egg
- ¼ cup sugar
- ½ teaspoon salt
- 2¼ cups flour
- ½ cup sugar
- ¾ cup raisins
- 1 teaspoon cinnamon
- ½ cup confectioner’s sugar
- ¾ teaspoons water or milk
- In a small bowl, dissolve the yeast in the warm water and wait 10 minutes until it proofs.
- In the large bowl of an electric mixer, using the normal paddle, on medium speed, mix the yeast mixture, warm milk, melted butter, egg, sugar, salt, and flour until a dough is formed.
- Change to the dough hook and knead the dough for 8-10 minutes. The dough should not be sticky. Add a little more flour if necessary. The dough should be soft, not wet or sticky.
- Grease or spray a medium bowl. Place the dough in the bowl and turn the dough over to coat both sides with the grease. Cover the bowl with a damp cloth and let it rise for 2 hours in a warm place.
- Punch down the dough, and let it rise again for 30 minutes.
- On a floured board, roll the dough into a 14 x 9-inch rectangle. (If you wish, you can brush the dough with a little melted butter, but it is not really necessary.)
- Spread the filling over the dough, leaving a half-inch on the long edge of the rectangle.
- Brush the edge of the dough with water or milk.
- Starting at the longer side, roll as for a jelly roll, pressing the edge to seal.
- Cut the roll into 9 large pieces, 12 medium pieces, or 18 mini equal pieces.
- Place the pieces cut-side up, one-inch apart into a greased 9-inch round or square pan.
- Cover them with a towel and let them rise until doubled, about one hour.
- Brush the buns with milk, and bake the medium size buns at 350º for 30-35 minutes, or until golden brown. Bake less time for the mini buns and a little more time for the large buns. Keep checking for the golden brown color.
- Cool them in the pan on a wire rack. Mix the glaze ingredients in a small bowl. When they are cooled, drizzle them with the glaze.
- Store the cinnamon buns covered at room temperature.