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Cinnamon Raisin Rolls

Cinnamon Raisin Rolls

Warm and soft pull-apart bread filled with raisins, brown sugar and of course, lots of cinnamon. Topped with sticky sweet glaze. These rolls are divine and perfect for breakfast, dessert, or any time of the day!
5 from 5 votes
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting time: 1 hour 30 minutes
Total Time: 55 minutes
Servings: 12 cinnamon raisin rolls
Calories: 561kcal
Author: MinShien



  • 1 cup 2% milk
  • 6 tbsp unsalted butter
  • 1 large egg room temperature
  • 3 3/4 - 4 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp instant yeast
  • 3/4 cup raisins
  • butter for greasing bowl

Cinnamon Filling

  • 1/2 cup salted butter softened, NOT melted
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon powder


  • 2 oz cream cheese softened
  • 3/4 cup powdered sugar
  • 1/4 cup 2% milk
  • 1/4 tsp pure vanilla extract


To make the dough

  • Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
  • Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
  • Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
  • Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
    Dough for Cinnamon Raisin Rolls
  • Dough should rise to ~2-3 times its original size.
  • When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle. 

To make cinnamon filling

  • In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.

To make the cinnamon raisin rolls

  • Spread cinnamon filling evenly onto the flattened dough. 
  • Gently roll dough from the long side into a long tube.
  • Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
  • Place rolls onto a 9"x13" casserole dish lined with parchment paper, or greased with butter.
  • Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
  • Preheat oven to 350 degrees F.
  • Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.
  • While rolls are baking, make the glaze by combining all the ingredients under "Icing/glaze" using a hand mixture or a whisk. Add more cream cheese to make thicken the glaze and add more milk to thin out the glaze based on your preference.
  • When rolls are done, let it cool for 10-15 minutes. Drizzle glaze onto the rolls.
  • Serve and enjoy!


Calories: 561kcal | Carbohydrates: 91g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 213mg | Potassium: 233mg | Fiber: 4g | Sugar: 21g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!