Soft And Fluffy Cinnamon Raisin Rolls Easy To Make
When you combine cinnamon and raisins for a filling in a bread, then the result would be amazing. Today, let's make an easy Cinnamon Raisin Rolls.
Here's what you'll need:
1 cup milk (250ml)
1 large egg
3 and 1/4 cups all purpose flour (400g)
1/4 cup sugar (50g)
1 tsp salt (4g)
2 and 1/4 tsp instant yeast (7g)
1/4 cup butter (55g)
FILLINGS:
1/4 cup sugar (50g)
2 teaspoons cinnamon powder (10g)
Raisins
Eggwash: 1 egg + 2 tbsp milk
Some melted butter for brushing (Salted)
PORTUGUESE:
Aqui está o que você precisa:
1 xícara de leite (250ml)
1 ovo grande
3 e 1/4 xícaras de farinha multiuso (400g)
1/4 xícara de açúcar (50g)
1 colher de chá de sal (4g)
2 e 1/4 colher de chá de fermento instantâneo (7g)
1/4 xícara de manteiga (55g)
ENCHIMENTO:
1/4 xícara de açúcar (50g)
2 colheres de chá (10g)
Passas de uva
Lavagem de ovo: 1 ovo + 2 colheres de sopa de leite
Um pouco de manteiga derretida para escovar (salgada)
ARABIC:
إليك ما ستحتاجه:
1 كوب حليب (250 مل)
1 بيضة كبيرة
3 و 1/4 أكواب طحين لجميع الأغراض (400 جرام)
1/4 كوب سكر (50 جرام)
1 ملعقة صغيرة ملح (4 جم)
2 و 1/4 ملعقة صغيرة خميرة فورية (7 جم)
1/4 كوب زبدة (55 جرام)
الحشوات:
1/4 كوب سكر (50 جرام)
2 ملعقة صغيرة (10 جرام)
زبيب
غسول البيض: 1 بيضة + 2 ملعقة كبيرة حليب
بعض الزبدة المذابة للدهن بالفرشاة (مملحة)
FRENCH:
Voici ce dont vous aurez besoin:
1 tasse de lait (250 ml)
1 œuf large
3 et 1/4 tasses de farine tout usage (400g)
1/4 tasse de sucre (50g)
1 cuillère à café de sel (4g)
2 et 1/4 cuillère à café de levure instantanée (7g)
1/4 tasse de beurre (55g)
REMPLISSAGES:
1/4 tasse de sucre (50g)
2 cuillères à café (10g)
Raisins secs
Eggwash: 1 œuf + 2 cuillères à soupe de lait
Du beurre fondu pour le brossage (salé)
RUSSIAN:
Вот что вам понадобится:
1 стакан молока (250 мл)
1 большое яйцо
3 и 1/4 стакана универсальной муки (400 г)
1/4 стакана сахара (50 г)
1 чайная ложка соли (4 г)
2 и 1/4 чайные ложки растворимых дрожжей (7 г)
1/4 стакана масла (55 г)
НАПОЛНЕНИЯ:
1/4 стакана сахара (50 г)
2 чайные ложки (10 г)
Изюм
Мытье яиц: 1 яйцо + 2 столовые ложки молока.
Немного топленого масла для чистки (соленого)
INDONESIAN:
Inilah yang Anda butuhkan:
1 cangkir susu (250ml)
1 telur besar
3 dan 1/4 cangkir tepung serbaguna (400g)
1/4 cangkir gula (50g)
1 sdt garam (4g)
2 dan 1/4 sdt ragi instan (7g)
1/4 cangkir mentega (55g)
ISI:
1/4 cangkir gula (50g)
2 sendok teh (10g)
kismis
Pencucian telur: 1 butir telur + 2 sdm susu
Beberapa mentega cair untuk disikat (Asin)
MALAY:
Inilah yang anda perlukan:
1 cawan susu (250ml)
1 biji telur besar
3 dan 1/4 cawan tepung serba guna (400g)
1/4 cawan gula (50g)
1 sudu kecil garam (4g)
2 dan 1/4 sudu kecil yis segera (7g)
1/4 cawan mentega (55g)
PENGISIAN:
1/4 cawan gula (50g)
2 sudu teh (10g)
Kismis
Pencuci telur: 1 telur + 2 sudu besar susu
Sebilangan mentega cair untuk menyikat (Asin)
SPANISH:
Esto es lo que necesitará:
1 taza de leche (250 ml)
1 huevo grande
3 y 1/4 tazas de harina para todo uso (400 g)
1/4 taza de azúcar (50 g)
1 cucharadita de sal (4 g)
2 y 1/4 cucharaditas de levadura instantánea (7 g)
1/4 taza de mantequilla (55 g)
RELLENOS:
1/4 taza de azúcar (50 g)
2 cucharaditas (10 g)
Pasas
Lavado de huevos: 1 huevo + 2 cucharadas de leche
Un poco de mantequilla derretida para cepillar (salada)
WHAT MAKES A BREAD DENSE AND HEAVY IN TEXTURE?
-Not kneading the dough properly.
-The flour could have too low protein content.
-There could be too much salt in the recipe.
-You did not proof it enough.
-You could have killed the yeast by leaving the dough
to rise in a place that was too hot.
-Expired yeast.
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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Professional Baker Teaches You How To Make CINNAMON BUNS!
Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!
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Ingredients
Dough
1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt
Goo
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup
Filling & Assembly
⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Goo
1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
Filling & Assembly
1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
4. The sticky buns are best served the day they are baked.
Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.
Bakes in a 9-x-13-inch pan
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Cinnamon Raisin Buns / Quick and Easy / So Light and Fluffy
Cinnamon Raisin Buns are easy to make and is made with simple ingredients. The raisins are soaked in water or rum, prior to use to give it that special flavor. We add a generous amount of cinnamon and nutmeg to give it that taste of spice.
See Recipe Below:
Dry Ingredients
3 Cups Flour
1/4 Cup White Sugar
1 Tsp Instant Dry Yeast
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt
Wet Ingredients
1/2 Cup Whole Milk
1 Egg
1 Tsp Vanilla Essence
3 Tbsps Butter (unsalted)
1/2 Cup Soaked Raisins
Simply Combine All Dry Ingredients, and combine all wet ingredients in separate bowls.
Then Mix Wet Ingredients with dry ingredients.
Cinnamon Rolls/Raisin Rolls/Cinnamon RaisinRolls/ Danish Pastry/ Danish swirls/Pain Aux Raisins
Cinnamon Raisin Danish Pastry Recipe/How to make Danish pastry dough at home.
Baking tray Amazon Link :
To make the danish pastry dough:
Ingredients needed:
1 cup (175 ml) warm milk
Half tsp active dry yeast
1/4 cup (40 g) sugar
2 1/2 cups (350 g) all purpose flour
1 tsp salt
1/4 tsp Baking powder
30 grams softened butter
250 grams cold block of butter.
For filling,
You will need:
Croissant dough
Cinnamon and sugar powdered
1/4 cup raisins
1. Activate the yeast:
Pour the milk . Stir in the yeast and sugar, leave for 5 minutes until frothy.
Mix the wet and dry ingredients together.
Add in the flour baking powder and salt, incorporate it into a shaggy mass of dough.
Let it rest for 1-2 hours (First proofing)
Deflate the dough and wrap it in aplastic film and keep refrigerated for 1 hour.
Bash the cold butter block into a rectangle.and keep in refrigerator.
After one hour of cooling,roll the dough into a rectangle and place butter on half of the dough .Seal it.
Then roll and fold 4 times.
Keep the dough in fridge for atleast four hours or overnight.
Danish pastry dough is now ready.
To shape the Cinnamon-raisin Danish swirls:
Take danish pastry dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10″ x 8″ rectangle.
Give an egg wash.
Sprinkle evenly with the cinnamon sugar mixture. Then sprinkle on the raisins.
Starting at the short edge, roll the dough up into a log.
Cut into 1″ pieces, using a piece of thread / unflavoured floss or a sharp knife .
Place, cut side down, 2″ apart, onto a cookie sheet.
Bake:
Cover loosely with cling film and leave to rise in a cool place for around 30 -40 minutes .
Once ready to bake, preheat the oven to 425 degrees F . Brush with beaten egg using a pastry brush and put into the oven and bake for 10 minutes. Then lower the temperature to 375 degrees F, and bake for another 8-10 minutes or until they are golden brown in color.
Now our cinnamon raisin danish swirls are ready.
Let cool on a wire rack.Brush a thin layer of apricot jam on top.
Enjoy !
Amazing Cinnamon Rolls Recipe
My pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make! And YES you can make these as overnight cinnamon rolls!
Full Recipe:
If you haven’t had homemade cinnamon rolls yet then you’re missing out on one of life’s little pleasures that can transform a bleh morning into a delicious start to the day. So fragrant and not at all dry or crumby like those preservative-filled pre-made “treats”.
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CINNAMON ROLLS WITH WALNUTS & RAISINS / HOW TO MAKE CINNAMON ROLLS /Bons TV
Recipe/cooking recipe/baking
#cinammonrolls
Cinammon rolls with walnuts & raisins
how to make cinammon rolls
dough ingrediets;
3 cups all purpose flour
5 tablespoon sugar
1/4 teaspoon salt
1 egg
1cup fresh milk (warm)
5 tablespoon melted butter
filling ingredients;
cinnamon powder
brown sugar
black raisins
toppings ingredients;
icing sugar
butter
milk
cream cheese
walnuts