Cinnamon Raisin Rolls (SO Soft and Tender!)

Cinnamon raisin rolls with cream cheese frosting.

4.60 from 10 votes

Cinnamon Raisin Rolls (SO Soft and Tender!)

These super squishy, soft Cinnamon Raisin Rolls have a gooey brown sugar filling, juicy raisins, warm spices and a delicious cream cheese icing. A secret trick keeps them from ever being dry!

Prep Time30

Cook Time30

Resting Time2 30

Total Time3 30

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Raisin Buns, Cinnamon Raisin Rolls, cream cheese frosting

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Cinnamon Roll Dough

4 ½ cups all-purpose flour
½ cup granulated sugar
2 ¼ teaspoons instant yeast
1 ½ tsp kosher salt
⅛ tsp ground cloves
1 cup warm milk 110°F - 120ºF
½ cup unsalted butter melted
2 large eggs at room temperature
1 tbsp orange zest

For the Filling:

1 cup packed brown sugar
2 ½ tablespoons ground cinnamon
½ cup unsalted butter softened
1 cup raisins

For the Cream Cheese Frosting:

4 oz cream cheese softened
¼ cup unsalted butter softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
A pinch of salt

Additional:

¼ cup milk for baking pan

US Customary - Metric

Instructions

To Make the Dough:

In a large mixing bowl, whisk together the flour, sugar, instant yeast, salt and cloves.
In a separate bowl, combine the warm milk, melted butter, eggs and orange zest.
Add the wet ingredients to the dry ingredients and start kneading. Knead until the dough is smooth and elastic, about 7-10 minutes by hand (or 3-4 minutes on medium-low speed of a stand mixer). The dough will look sticky; don't add more flour. It will absorb the liquid as it rests. This is key to moist, tender cinnamon rolls.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 30-45 minutes to rest and hydrate.

To Make the Filling:

In a bowl, mix together the brown sugar and cinnamon.

To Assemble:

Roll the dough out into a 12x16-inch rectangle on a floured surface.
Spread the softened butter over the rolled out dough, and then sprinkle the brown sugar-cinnamon mixture evenly on top. Sprinkle the raisins evenly overtop.
Roll the dough tightly, starting from the long edge, and cut into 8 even slices. Place them in a greased 9x13-inch baking pan.
Cover with plastic wrap and let them rise again for about 2 hours, or until doubled in size (see overnight option in notes).

To Bake:

Preheat the oven to 350°F (175°C).
Just before baking, pour the 1/4 cup of milk between the rolls into the bottom of the pan.
Bake for 30-40 minutes.
Cover with foil or parchment after 20 minutes to prevent them getting too dark.
Bake until golden brown and they 190ºF internal temperature around the outer parts of the buns (the middle of the pan will continue baking with carryover cooking).

To Make the Frosting:

In a bowl, beat together the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth.

To Serve:

Allow the rolls to cool slightly before spreading the frosting on top.

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