We’re almost finished with #BrunchWeek and there have been quite a few amazing brunch recipes flying all over the blogging world this week! Today I’ve got some Raisin Craisin Cinnamon Rolls for you for my Thursday #BrunchWeek post!
Now I’m not much of a morning person at all (probably why I like Brunch time so much haha) but Cinnamon Rolls will pretty much pull me out of bed at any time of the morning!
The amazing smell of warm cinnamon rolling through the house will literally pull you into the kitchen!
Before we get too far into these Raisin Craisin Cinnamon Rolls let me quickly remind you about our HUGE & AMAZING giveaways for #Brunch Week thanks to our wonderful sponsors and their generosity during Brunch Week!!!
Want to enter to win some great stuff ? Check out the #BrunchWeek Giveaways and enter!
Now back to these sweet Raisin Craisin Cinnamon Rolls! They are a totally new and welcomed addition to my folder of “recipe keepers”. I love the hot cinnamon and sugar as well as the tart burst of flavor from each raisin and craisin!
The glaze just tops it off and makes it the perfect comfort food!
Oh and did I mention that I made these in my cast-iron skillet? I literally love making cinnamon rolls in cast-iron skillets now! #1 it’s pretty and #2 it’s just the perfect size and shape!
Pull up a chair and dig in! There are plenty of cinnamon rolls to go around!
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Raisin Craisin Cinnamon Rolls #BrunchWeekby: Angie Barrett 05/08/14 (Click to Print)
1 cup Vegetable Oil
1 cup sugar, (I used Dixie Crystals)
2 packages Active Dry Yeast
8 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1/2 cup melted butter
1/4 cup granulated sugar, (I used Dixie Crystals)
1 cup raisins
For the Icing:
1 lb Dixie Crystals powdered sugar
1/2 cup whole milk
1/4 cup melted butter
One the mixture is hot, remove it from the heat.
Cover with a kitchen towel and set the pot in a warm place for 1 hour to let the dough rise.
After 1 hour, add 1 cup flour, baking powder, baking soda, salt.
Stir well to combine.
Preheat the oven to 375°F.
Cut the dough down into 4 sections.
Working with 1 section at a time, lightly flour a flat surface and roll the dough into a large rectangle, roll the dough as thin as you can.
Spread a little of the melted butter over the dough, using the back of a spoon to spread it out.
Sprinkle some of the sugar over the melted butter. Next, sprinkle the cinnamon over the sugar!
Roll the dough log over so that the seam is face down.
With a sharp knife, slice the dough every 2 or so inches.
Lightly butter the baking dishes (I used Pie Plates & Cake tins)
Place the sliced rolls in the pans. One in the center and the rest around the edges.
Now, do those steps again with the rest of the dough until all of the Cinnamon Rolls are in the pans.
You will want to let each pan of cinnamon rolls rest and rise for about 10 minutes before baking.
While the rolls are baking, starting making Icing.
For the Icing:
In a large bowl, whisk together the powdered sugar vanilla and milk. Add in the melted butter. Whisk until smooth.
Once the Cinnamon Rolls have finished baking, remove pans from the oven and immediately drizzle icing over the tops.
Yields 4 pans of Raisin Craisin Cinnamon Rolls
Here are some other tasty #BrunchWeek recipe for today!
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Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
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Key Lime Pie Smoothie from Chelsea’s Messy Apron
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Spicy Mocha from Cooking in Stilettos
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Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
-
Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
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Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie
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Crab Imperial Peppers from The Vintage Cook
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Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
-
Carrot and Apple Slaw from Real Housemoms
-
Carrot Cake Muffins from That Skinny Chick Can Bake
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Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
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Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
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Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
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Raisin Craisin Cinnamon Rolls from Big Bear’s Wife
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Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
-
Spring Vegetable Danish from Jane’s Adventures in Dinner
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Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
Sacher Torte from Roxana’s Home Baking
A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:
Dixie Crystals did provide the powdered sugar used in this recipe but all opinions are my own 🙂
When I was a kid, we used to eat cinnamon rolls all the time. There’d be ones with nuts and ones with raisins and I’d ALWAYS pick the nuts over the raisins. But as an adult, I’ll take raisin any day! These remind me so much of those cinnamon rolls. Can’t wait to try them!
Fab! I have never met a chelsea bun that I didn’t fall in love with.
Raisins and craisins, oh my! Looking good.
I am not a morning person either, but cinnamon rolls get me up every time 🙂
I love that you made these in your skillet! The icing looks heavenly!
Such great comfort food right here – nothing beats a good cinnamon roll!
Oh, yeah. There’s nothing like the aroma of cinnamon rolls to make your mouth water! Yours look amazing!!!
I would love a few of these for brunch!
What a great line up! I think I’m making your recipe for Mother’s Day!
These cinnamon rolls look amazing! I wish my husband could bake me them on Sunday!
Oh this combo sounds heavenly Angie – can you bring some to Miami please 🙂
These look so pretty! I like that you combined raisins AND craisins. sometimes I just can’t choose between the two!
I agree with you….I am NOT a morning person at all. Cinnamon rolls help though. Also, I just got distracted by that oreo mint icebox case in your sidebar…BRB.
I am a big morning person! This would definitely make it a lot brighter!!
I used to be a HUGE morning person, but since menopause kicked in a few years ago, mornings are a lost cause. That being said, these could wake me up for sure 🙂