These fluffy cinnamon raisin rolls are the perfect Easter brunch recipe, especially paired with a big cup of coffee! Note, this aren’t low-fat, so they are meant to be enjoyed on special occasions!
You can’t have any holiday brunch without cinnamon rolls. You just can’t. Although we aren’t going home for Easter this year, I’m planning on hosting a very little informal brunch for E and I, complete with mimosas, bacon, eggs and these fluffy cinnamon raisin rolls.
I had the craziest craving for cinnamon rolls last week, like insatiable. All I could think about for two hours were moist, ooey, gooey, cinnamon and icing laden rolls sticking to my fingers. My mouth was literally watering when I thought of taking that first sticky, sweet and moist and fluffy bite. The craving was so bad, I had to to make a big batch of my own. And boy am I glad I did.
And so is E. He came home and inhaled two of them standing over the sink. He has this routine when he gets home from work. He sets down his backpack, goes into the kitchen and gobbles down whatever I have made that day. Sometimes it’s pasta, sometimes it’s a 2 layer cake with cream cheese frosting. Last week, it was cinnamon rolls, and they must have been good because I didn’t hear a peep for about 4 minutes while he ate them.
And that makes me smile. I’ve been really killing it in the kitchen lately, and that about makes up for my insane writers block. I feel like I can’t write an actual sentence to save my life. I don’t know why, but it seems all of my creativity has gone from my writing to my food. I’m not complaining, I feel so inspired with all of my recipes, I just wish the same creativity poured out into my writing. But it happens. All I have to do is keep at it.
On the really good side, I just signed a book agent. So, holy crap. I feel like a real writer. Maybe this will inspire me to put the pen to the paper and write from my heart!
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
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
- 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 and raisins, 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:
Fat: 9.4 grams
Carbohydrates: 65 grams
Fiber: 2 grams
Protein: 7.2 grams
Weight Watchers Points: 10