Super Fluffy Cinnamon Raisin Rolls
Yields about 12 – 14 rolls. Roll recipe adapted from The Slow Roasted Italian.
Prep time: 10 – 20 minutes
Cook time: 22 minutes
Ingredients:
For the dough:
- 1 package active dry yeast (2 1/4 teaspoons) I swear by Red Star Yeast
- 1 cup warm (110 degrees F) water
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup light cream
- 2 large eggs, room temperature
- 4 tablespoons butter, melted
- 3 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- 1/2 cup raisins * (optional)
- Dash of salt
For the filling:
- 1 stick butter, melted
- 1 cup brown sugar
- 2 tablespoons cinnamon
- About 3/4 cup raisins
For the glaze:
- 1 1/3 cups powdered sugar
- 2 1/2 tablespoons heavy cream
- Additional raisins for garnish
Directions:
- In the bowl of a stand mixer, mix the yeast, sugars and water together. Let sit for about 10 minutes or until it starts to bubble. In a bowl, mix the butter, applesauce, light cream, vanilla and eggs together. Pour the mixture into the yeast mixture. Whisks the two flours together. Add the flour, 1/2 cup at a time, to the egg mixture. Attach a dough hook and mix until dough starts to come together and pulls apart from the bowl. This took about 5 1/2 cups of flour. Beat until mixture is soft and elastic, about 5 minutes. Form into a bowl.
- Move the dough to a floured surface and knead a few more minutes until smooth. Grease a large bowl with oil and roll the dough in the bowl. Cover with a greased piece of saran wrap and place in a warm place to double in size, about 2 hours.
- While the dough rolls, mix the brown sugar and cinnamon together.
- Once the dough has doubled, punch down slightly. With a floured rolling pin, roll the dough to about a large rectangle (16 x 22 inches). Using a pastry brunch, brush the dough with the butter, leaving a small border around the edges dry. Sprinkle the cinnamon and brown sugar mixture over the butter. Then top with sprinkled raisins. Starting at the top, carefully roll the rectangle up into a jelly roll. Slice the roll into 12 – 14 even size rolls.
- Grease two large 9 x 13 glass baking dishs with nonstick cooking spray. Place the rolls, cut side down, onto the sheets. Cover with greased saran wrap and let rise until doubled, about an hour.
- Preheat oven to 350 degrees F. Bake for about 20 – 22 minutes, or until golden brown.
- Meanwhile, make the glaze by whisking the powdered sugar and heavy cream together. Once rolls have cooled slightly drizzle with icing and sprinkle with raisins.
Nutritional information per roll:
Calories: 420
Fat: 9.4 grams
Carbohydrates: 65 grams
Fiber: 2 grams
Protein: 7.2 grams
Weight Watchers Points: 10