Yield: 7 - 8 rolls

Cinnamon Raisin Rolls with Maple Glaze

Cinnamon Raisin Rolls with Maple Glaze

Ingredients

For Rolls:

  • half of a batch of sweet dough (*see my recipe under "Swedish Tea Ring" or use your own recipe)
  • 2 Tbl. very soft butter (*to spread on rolled out dough)

For Filling:

  • 3/4 cup dark brown sugar
  • 1 Tbl. cinnamon
  • 1/2 tsp. cornstarch
  • 1/8 tsp. nutmeg
  • 1/16 tsp. salt
  • 1/2 cup golden (or regular) raisins

For Glaze:

  • 1 cup powdered sugar, pour from the bag into the measuring cup
  • 1/4 tsp. cinnamon
  • 1 Tbl. very soft butter
  • 1/4 cup maple syrup, I use Mrs. Butterworth’s
  • 1 Tbl. heavy cream, can sub half and half or milk
  • 1/2 tsp. vanilla
  • tiny pinch of salt

Instructions

  • Roll out half of a batch of my sweet roll dough (or use your own recipe) into a 15x11 rectangle on lightly floured surface. Spread evenly with about 3 Tbl. very soft butter. (Top with small pinches, then spread evenly).
  • In medium bowl mix filling ingredients, except raisins, until very well mixed. Sprinkle all or most of it over dough. Sprinkle evenly with raisins. Butter the inside of a cast iron skillet with about 1/2 Tbl. very soft butter, set near dough.
  • Roll up dough tightly and evenly from long end, trim off ends. Roll dough over if needed so that it's seam side down. With a very sharp knife, slice through dough using a sawing motion, do not press down, and slice all the way through cutting each roll into 2 inch long pieces. Place rolls, cut side up into pan, arranging so that they are not touching. Lightly cover and let rise for 45 minutes to one hour, or until doubled.
  • Pop into preheated 350º oven and bake for 25 - 30 minutes until light golden. Remove from oven and let cool for 5 - 10 minutes. Remove each roll carefully with a spoon, offset or spatula to a cake stand with cover or tall container with lid, glaze when only slightly warm. (*I was in a terrible rush this time and glazed mine while they were in the pan and still too hot. Don't do this).
  • For Glaze: While rolls are cooling down, in small bowl, add glaze ingredients and whisk with sturdy whisk very, very well until creamy. Spoon over slightly warm rolls and serve. (Leftover rolls are best rewarmed).
  • Store covered, room temperature. (If any left!!) Enjoy!!