Cinnamon Raisins Rolls With Cream Cheese Frosting

Denise's Test Kitchen
by Denise's Test Kitchen
12 Rolls
4 hr 30 min

Cinnamon Rolls are a labor of love. You can add raisins or nuts or nothing but the cinnamon sugar. No matter how you make them, they always seem to be a hit! I'm not going to lie, making these took up most of my Sunday. And I may have baked them a bit too long so next time I make them I won't bake them as long. And I think the next time I make them I am going to add some pumpkin puree to them and turn them into to Pumpkin Cinnamon rolls.

Ready to Frost!

My Cinnamon Roll Recipe is inspired by I used this recipe as my base and then added, changed and omitted a few items from the recipe.

All the goodness inside my cinnamon roll

The hardest part is waiting for the dough to rise. This recipe calls for 2 separate rising times. That's why is takes about 4 hours and 22-30 minutes. Because of how long this recipe take to make, I don't make them as often as I'd like to. And when I do, it's usually around the holidays.

Waiting for my rolls to rise

Recently, my daughter requested these. And while it is not the Holidays yet, she did recently give me a grandchild. How could I say no?

Cinnamon Raisins Rolls With Cream Cheese Frosting
Recipe details
  • 12  Rolls
  • Prep time: 4 Hours Cook time: 30 Minutes Total time: 4 hr 30 min
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  • For the dough:
  • 1/2 cup milk
  • 1/2 cup warm water
  • 1 stick unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 envelope (2 1/4 teaspoons) instant yeast
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 2 egg yolks, at room temperature
  • 1 1/2 teaspoons fine salt
  • 4 cups all-purpose flour, plus more for dusting
  • For the filling:
  • 2 tablespoons  butter, melted
  • 3/4 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup Raisins
  • For the cream cheese icing:
  • 8 ounces  cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 3/4 cup  powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt

Make the dough:
In a small saucepan, heat the milk, water, and butter until the butter melts. Remove from heat and let cool until lukewarm (about 110°F).
In the bowl of an electric mixer, use a spatula to mix together the milk mixture, yeast, sugar, egg, and egg yolks until well combined. Add in the salt, vanilla, and half of the flour and stir with the spatula until combined. Fit the mixer with the dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is smooth and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky add more flour 1 tablespoon at a time.
Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
Shape the dough:
Press down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin, shape the dough into a 16x12-inch rectangle, long side facing you. Brush all over with melted butter.
Combine remaining filling ingredients in a small bowl. Sprinkle evenly over the dough, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Lightly flour the roll.
Grease two 9-inch cake pans. Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and place in a warm place until doubled, about 1 1/2 to 2 hours.
Meanwhile, preheat the oven to 350°F. Bake the rolls until golden brown, 25 to 30 minutes. Invert the rolls on a wire rack and cool for 10 minutes.
Make the icing:
While the rolls cool slightly, place the cream cheese, cream, sugar, vanilla, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until combined. Increase speed to high and beat until the icing is smooth, about 2 minutes.
Turn the rolls out onto a serving plate and spread the icing all over. Serve warm.
Denise's Test Kitchen
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