Raisin and cinnamon rolls

Name: Raisin and cinnamon rolls
Ingredients: 700 g flour; 250 ml milk; 25 g fresh yeast or 7 g dry yeast; 50 g sugar; 1 teaspoon vanilla extract; 1 egg; 200 g butter; 50 g softened butter; 100 g brown sugar; 2 tablespoons cinnamon; 100 g raisins; 50 ml rum; 10 g powdered sugar (optional)

Dessert - Raisin and cinnamon rolls by Romina I. - Recipia

Raisin and cinnamon rolls are usually served for breakfast or with coffee, with soft spirals and browned edges. The yeasted dough is rolled up with butter, brown sugar, cinnamon and raisins soaked in rum, and you can smell the cinnamon while the tray is still in the oven. I prefer them while they’re still slightly warm, when the filling is soft. Preparation: 25 minutes. Cooking: 25 minutes. Resting: 100 minutes. Total time: 150 minutes. Servings: 18. Approximately 310 kcal and 5 g protein per serving.

Ingredients

For the dough

700 g flour
250 ml milk
25 g fresh yeast or 7 g dry yeast
50 g sugar
1 teaspoon vanilla extract
1 egg
200 g butter

For the filling

50 g softened butter
100 g brown sugar
2 tablespoons cinnamon
100 g raisins
50 ml rum
10 g powdered sugar (optional)

Preparation

1. Sift the flour into a bowl. Warm the milk over low heat for 3 minutes, until lukewarm, then dissolve the yeast in it and leave for 10 minutes. 2. Pour the milk and yeast over the flour and add the sugar, vanilla and egg. Knead until combined, then melt the butter over low heat for 2 minutes, until soft and almost liquid. Work it in and knead for about 10 more minutes, until you have an elastic dough with no visible butter on the surface. 3. Cover the dough and leave it to rise for about an hour, until doubled in size. Meanwhile, soak the raisins in the rum. 4. Roll the dough out into a rectangle. Spread it with the softened butter for the filling, sprinkle the brown sugar and cinnamon as evenly as possible, then add the drained raisins. 5. Roll the dough up as tightly as you can, starting from the shorter side. Cut into slices about a finger thick or a little thicker, and place them filling side up in a baking tray lined with parchment paper. 6. Leave the rolls to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C. 7. Bake for 20 minutes, until the edges are lightly browned. Dust with powdered sugar, if you like.

Notes

Large, very dry raisins may need the full hour of rising time to soften in the rum; drain them well before adding them to the dough. Thicker slices make fewer rolls with a softer middle, while thinner ones brown faster. The rum is used for soaking; for an alcohol-free version, use 50 ml apple juice and drain it before adding it to the filling. When I make these for breakfast, I start about two and a half hours ahead so I don’t rush the rising. The butter can be replaced with 250 g baking margarine, divided between the dough and filling. The dough contains gluten, milk and egg. Keep the rolls covered in the refrigerator for up to 3 days. I serve them with coffee or black tea.