This Cinnamon Raisin Bun Recipe WILL CHANGE YOUR LIFE!

If you love dinner rolls then you’re going to love this cinnamon raisin bun recipe. These buns are incredibly soft and airy and are loaded with juicy plump raisins and a dash of cinnamon in every bite. The buns are easy to make and keep well for days.

Introduction

If there was ever a match made in heaven it would be between cinnamon and raisins. If you’ve never tried cinnamon raisin buns before then you’re in for a treat!

Loads of luscious plump raisins sprinkled with hints of cinnamon on a soft milk bread, what more could you ask for on some cinnamon raisin bread?

Now unlike traditional cinnamon buns that are drizzled with a sugary glaze and topped with all sorts of nuts, these cinnamon raisin rolls or raisin cinnamon buns, whatever you want to call them focuses more on finding a nice balance between the sweetness of the raisins, the aromatic spices from the cinnamon, and the soft and spongy milk bread that houses everything.

While raisin bread rolls taste great on their own, I find that adding just a bit of cinnamon to a raisin bun really elevates the flavour profile of these buns.

And to round things off, we’re be incorporating the Tangzhong method of bread making to get that super soft and fluffy bread texture that is a hallmark of Asian buns.

Now if you prefer more of a raisin bread loaf type of bread then don’t worry, I’ve got you covered as well. I’ve written a raisin bread loaf recipe a while back as well, but in the meantime, why not try out this cinnamon raisin bun recipe? I promise you won’t regret it 😁

This is a very easy cinnamon raisin rolls recipe that practically anyone could make, including beginners.

Here’s what you’ll need to make this amazing cinnamon raisin buns recipe:

Ingredients

Tangzhong:

• 20g of bread flour
• 100ml of water

Dough:

• 335g Bread flour
• 40g of white Sugar
• 6g of Salt
• 1 Tsp of cinnamon powder
• 35g of room temperature butter
• 5g of Instant yeast
• 6g of Milk powder
• 125ml of Lukewarm milk
• 1 egg
• Raisins 100g

Egg wash:

• 1 egg
• Splash of milk

Directions

To get started we’re going to make our Tangzhong.

In a small sauce pan, add in your bread flour + water and cook it over low heat, stirring constantly to prevent the mixture from burning and clumping up.

Once the Tangzhong turns into a thick paste, remove it from the stove and transfer it to a small bowl or dish.

 

Cover it with plastic wrap and leave it in the fridge for at least 30 minutes to allow the Tangzhong to cool down.

Once the Tangzhong has cooled down, we’re going to make our dough.

In a large mixing bowl, add in your bread flour, sugar, salt, instant yeast, cinnamon powder, milk powder, 1 egg, and our Tangzhong from earlier.

Now using a stand mixer, give the dough mixture a quick few whisks then slowly add in your milk as well. I’m using the #2 speed on my stand mixer.

Continue mixing the dough for 3-4 minutes then add in your room temperature butter.

Then continue mixing the dough for an additional 9-10 minutes.

Once the dough becomes nice and smooth, transfer it to a large greased bowl, shape it into a round ball and cover it with plastic wrap or a towel and let it rise until double in size in a warm place (about 1 hour).

 

Now while the dough is proofing, we’re going to prepare our raisins.

In a bowl, soak your raisins in hot water (do not use boiling hot water) for about 15 minutes.

Then drain the raisins and pat dry with a paper towel and set it aside.

When our dough has finished proofing, de-gase the dough by punching down on it, and then transfer it to a floured countertop.

 

Add some flour to the dough and then flatten it with your hands.

Next roll out the dough into a large rectangle.

Afterwards add about 1-2 handfuls of raisins to the dough and then roll out the dough from one end to the other to form a log.

Now shape the dough into a ball and then add some more raisins to it.

Once again, shape the dough into a ball and add some raisins to it.

Repeat this process until you’ve added in all of the raisins.

Once done, shape the dough into a round ball one more time and then weigh it out.

Next, divide the dough into 12 pieces and weigh out each piece to get equal portion sizes.

Now add some flour to your countertop and shape each piece of the dough into round balls by pulling the sides of the dough inwards with one hand while rotating the dough with the other hand.

Then pinch the ends of the dough to seal it and roll the dough in a circular motion using the palm of your hands on your countertop to get a nice round shape.

Place the buns onto a baking tray lined with parchment paper about 1 inch apart from one another.

Cover it with plastic wrap or a towel and let it rise for about 45 minutes in a warm place.

Once the buns have finished proofing, apply an egg wash to the top of the buns by beating an egg together with a splash of milk.

Finally, we’re going to bake the buns in a preheated oven at 350°F (180°C) for about 18-20 minutes or until the top is golden brown.