The Dough:

1 cup whole milk

3 tablespoons sugar

4 tablespoons butter, cut into pats and softened to room temperature (plus 2 more tablespoons for greasing the baking dish)

1, .25 ounce packet active dry yeast

3 ½ – 4 cups flour

1 teaspoon salt

1 large egg


The Filling:

½ cup butter, melted and cooled slightly

½ cup granulated sugar

¾ cup brown sugar, packed

2 tablespoons cinnamon

¾ cup raisins


The Glaze:

2 cups powdered sugar

2 teaspoons pure vanilla extract

¼-½ cup heavy cream

Heat the milk in a small saucepan, stirring frequently until it reaches 130 degrees.  Stir in the sugar until dissolved and pour it into the bowl of a stand mixture. Using the paddle attachment, stir in the butter until just melted.  The temperature of the milk should now be about 120 degrees.  Sprinkle the yeast over the top of the milk mixture and give one quick stir with the paddle. Let sit for 5 minutes until foamy.

Add 2 cups of the flour and the salt to the bowl.  Mix to combine and add the egg and add 1 ½ cups more of the flour.  Mix until just combined and turn the dough onto a lightly floured countertop.  Gently fold the dough together, adding more flour as needed if it is sticky.  Knead for 5 minutes until a smooth soft, slightly tacky, but not sticky ball forms.

Place in a lightly oiled bowl, cover tightly with plastic wrap, and let rise for 1 hour until doubled in bulk.

Generously grease a 9” x 13” pan all over with the remaining softened butter.

Punch the dough down and turn onto a lightly floured countertop.  Roll the dough into a rectangle, approximately 12” x 18”, in and even thickness all over.  Brush the dough all over with the melted butter, reserving about 2 tablespoons to brush on the tops of the rolls later.

Whisk the sugar, brown sugar, and cinnamon together in a small bowl.   Sprinkle this mixture all over the dough, leaving 1” of dough exposed on the 18” side furthest from you (so you can seal the rolls shut with a ‘clean edge’ when you finish rolling).  Sprinkle the raisins over the top of the sugar.  Starting with the long side of the dough, nearest to you, tightly roll the dough into an 18” log pushing the filling in as you go.  Seal the end by pinching the clean end back into the roll.

Using a serrated knife cut the log into 12 equal pieces, careful not to crush the rolls as you slice.  First cut the log in half, then each side in half, and each of these pieces into 3 equal rolls.  Place the rolls, cut-side-up and evenly spaced, into the prepared 9” x 13” pan.  Cover the pan tightly with plastic wrap and place in the fridge overnight.

Remove from the fridge when you get up and let sit in a warm place for 2 hours until they have risen by about double and almost fill the pan (you can also put them in the oven on ‘proof’ setting).

Preheat oven to 375 degrees.  Bake for 20-25 minutes until they are golden brown and fluffy in the center.  Let cool on a wire rack for 15-20 minutes.

Whisk all of the glaze ingredients together, beginning with ¼ cup of heavy cream and slowly adding more until you reach a thick consistency that will drizzle.  Pour the glaze evenly over the tops of the warm rolls.  Get out the napkins and dig in!!  Finger licking deliciousness!

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