Raisin Cinnamon Rolls Recipe

Name: Raisin Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes, peeled and diced; 1 package (1/4 ounce) active dry yeast; 1/2 teaspoon plus 1/4 cup sugar, divided; 1/2 cup evaporated fat-fat milk; 1/4 cup honey; 3 tablespoons canola oil; 1 teaspoon salt; 1/2 teaspoon butter flavoring; 5 cups all-purpose flour; 2 large egg whites, lightly beaten, divided; 1-1/4 cups packed brown sugar; 1/2 cup raisins; 2 teaspoons ground cinnamon; 1-1/2 cups confectioners' sugar; 3 tablespoons fat-free milk; 1/2 teaspoon vanilla extract

Servings: persons

2 medium potatoes, peeled and diced
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 1/4 cup sugar, divided
1/2 cup evaporated fat-fat milk
1/4 cup honey
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon butter flavoring
5 cups all-purpose flour
2 large egg whites, lightly beaten, divided
1-1/4 cups packed brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon
1-1/2 cups confectioners' sugar
3 tablespoons fat-free milk
1/2 teaspoon vanilla extract

1
In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110u00b0-115u00b0 if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes.
2
Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3
Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes.
4
Bake at 350u00b0 for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.

1026

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium potatoes, peeled and diced, 1 package (1/4 ounce) active dry yeast, 1/2 teaspoon plus 1/4 cup sugar, divided, 1/2 cup evaporated fat-fat milk, and more.

Yes, Raisin Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin Cinnamon Rolls

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