Butter, check! Softness, check! Fluffines, triple check! These Cinnamon Raisin Buns are nothing short of a delight! I’m so excited I have perfected this recipe. I was only able to acheive this with a few trial and error but eventually I did it.
Truth is, nailing down a bun or bread recipe that works for your palette may take some tweaking. I wanted a softer and fluffier texture than what a simple bun tastes like. To achieve this texture for my Cinnamon Raisin Buns, I added some whipping cream (heavy cream) combined with a ratio of milk.
Cinnamon Sugar is used in the center of these buns to enhance the flavour. If you don’t already have some at home, you can easily make an alternative by combining 2 tablespoons of cinnamon with 2 tablespoons of granulated sugar, mix and use.
Other ingrediants you will be needing for the Cinnamon Buns are;
- Bread Flour
- Active Dry Yeast
- Granulated White Sugar
- Whipping Cream (Heavy Cream)
What Type of Raisins To Use
When using raisins in a baking recipe, make sure to use raisins that aren’t dried out. Plump black or goldn raisins will work best for this recipe. If your raisin is dried out, soak them in a simple syrup solution. To easily make a simple syrup, mix 1/2 cup of warm water and 1/2 cup of sugar, soak the raisins for about 10 minutes till they become soft and plump again.
How To Store Cinnamon Raisin Buns
Once these have cooled off completely, they will keep for about 4 – 7 days at room temperature. in a bread storage container. If you prefer to have them warm like freshly baked, preheat your oven to 350 F / 170 C and let it warm up for 5 minutes.
- 2 cups Bread Flour
- ½ tbsp Active Dry Yeast
- ¼ cup Butter, room temperature
- 1 large Egg, room temperature
- 1 tbsp Cinnamon Powder
- ⅓ cup White Granulated Sugar
- ¼ cup Whipping Cream, room temperature
- ⅓ cup Milk, room temperature
- 1 cup Raisins
- ¼ cup Warm Water, to activate yeast
- ½ tsp Sugar, to activate yeast
- To make the bread dough, start by combining yeast and sugar in warm water in a small bowl to activate the yeast. Cover with a tea towel and set aside for 5 minutes and set aside.
- Next, add milk, eggs, and whipping cream to a mixer, whisk them all together in a separate mixing bowl.
- To make the bread dough, add flour into the mixer bowl, then add the milk and egg mixture. Turn on your mixer to low to let the mixing process begin. Follow by adding the yeast immediately to allow the dough to combine. Use a spatula to scrape the sides of the bowl every now and then to help the dough come together. Add butter after 3 minutes and let it go for another 8 minutes.
- Put the bread dough into an oiled bowl, cover with plastic wrap, and set in a warm place to allow the proofing process to begin. Let it proof for 1 hour.
Divide dough into 6 equal parts, rolling each piece into a rectangle of about 8 inches long and 4 inches wide.
- Sprinkle cinnamon and sugar evenly on the top then proceed by sprinkling some raisins. Roll into a cigarette shape then seal by gently pinching the edges together with the outer rolled dough.
- Use a knife to make a slit down the middle to one end of the rolled dough then begin to twist. Roll into a circle after twisting. Hide the ends of the dough by pinching it underneath. Repeat the process for the rest and cover with a kitchen towel to proof for another hour.
- Bake in a preheated 350°F/ 175°C for 12 minutes. Set in on a cooling rack then serve at your desired temperature, warm or completely cool.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 417Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 88mgCarbohydrates: 68gFiber: 3gSugar: 27gProtein: 9g
Nutrition information isn’t always accurate.