Cinnamon rolls with raisins and vanilla - Ridiculously good!
I love the smell of freshly baked cinnamon buns!
Ingredients
Bun dough
- 1 kg wheat flour
- 150 gram butter
- 5 dl milk
- 170 gram sugar
- 1 pack dry yeast for sweet doughs
- 2 tsp vanilla extract
Stuffing
- 250 gram butter
- 200 gram brown sugar
- 3 tbsp cinnamon
- 3 tsp vanilla extract
- 100 gram raisins
- 1 egg for brushing
I have previously posted a recipe for cinnamon buns on the site and they have been incredibly popular. Now it's time to come up with a recipe for cinnamon buns' brother, namely cinnamon rolls. What I like about this method and cinnamon rolls is that the good cinnamon filling tastes better. Here is my recipe and method for making perfect rolls. These are dangerously good :-)
Step 1
Start by measuring all the dry ingredients and pour into the food processor. Put on the food processor for a few seconds so that all the dry mixes well.
Step 2
Melt the butter over medium heat and pour in the milk. Reheat to between 30-37 degrees. Add a little vanilla extract to the milk mixture. Pour the milk mixture together with the dry items in the food processor and let it knead with the dough hook for 10 minutes. It should be a flexible dough that nicely releases the edge of the kitchen bowl. If necessary, you can adjust with a little more liquid or flour, but if you have measured accurately, it should not be necessary.
Step 3
Cover the dough with plastic and let it rise for about 45 minutes until the dough has doubled in size.
Step 4
Mix together room tempered butter, brown sugar, cinnamon and vanilla extract. If you forgot to temper the butter, it is a good idea to use a cheese grater and cut it up with. Then the butter is room tempered in a very short time. Mix well.
Step 5
Roll out the dough into a large rectangle that is about 1 cm thick. Spread the filling evenly over. Sprinkle with raisins. Fold the dough towards you as shown in the picture and roll gently to get air out and get a smooth surface.
Step 6
Now you can choose the size yourself. The recipe can be used from 9 pieces to 16. This time I made very large buns and divided the dough into 9 parts of 3-4 cm. Cut a line in the middle of each part that does not go all the way up (so the dough sticks together at the top). Twist each of the parts well before spinning them together and forming into a ball. It's just funny that they get a little different shape as long as they are rolled well, this will be fantastic.
Step 7
Place on a baking tray with parchment paper and cover with plastic or an apron. Now they should rise for about another 45 minutes. Brush with a little egg just before frying.
Step 8
Bake in a preheated oven at 200 degrees for 15-17 minutes depending on size. Let rest on a rack and enjoy some wonderful cinnamon rolls.
