Unplugged. No-Knead Cinnamon Raisin Rolls

January 23, 2014

in Cinnamon,Cinnamon Rolls,Fruit,Raisins,Recipes,Spices,Yeast breads

CinnamonRollsWhile shopping at a farmer’s market in the San Diego area recently, I met a seller who offered samples of the plumpest darkest raisins I’d ever seen. The raisins were huge, the size of dried cherries, and they tasted of the sun. They were by far the best-tasting raisins I’d ever eaten. I bought a bag and began gobbling them down, but all of a sudden I stopped.I pictured myself munching on a cinnamon roll loaded with these amazing raisins. So I closed the bag and made plans to bake as soon as I got home. I decided on a no-knead dough that I mixed up in a large bowl with a wooden spoon. After the dough rose, I chilled it briefly to make it easier to handle. Then I shaped the dough into a square on a lightly floured smooth surface, spread it with a raisin-cinnamon filling, rolled it up into a log, and sliced the log into rolls.

After arranging the rolls in a buttered baking pan and letting them rise a second time, into the oven they went, and in less than 30 minutes I had my cinnamon rolls.

CinnamonRoolsInPanI couldn’t wait to tear into one. The raisins and cinnamon and soft dough were perfect together. Just what I wanted. When I eat a cinnamon roll I like to unravel it and tear off bite-size pieces that each contain a raisin or two. This may sound weird, but it insures I get a bit of everything with each bite.

The raisins I bought come from Gama Farms in Arvin, California. Call 657.217.9741 to order.

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{ 8 comments… read them below or add one }

Bob Rasmussen January 23, 2014 at 11:40 am

There you go, again. I’m drooling onto my keyboard. Both grandmothers made cinnamon rolls. They are probably in my genome.

Bob

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Bob Rasmussen January 23, 2014 at 11:47 am

Why am I replying to myself?

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Bob Rasmussen January 23, 2014 at 11:49 am

HELP!! I’m trapped in a vicious cycle of replies and can’t go to the kitchen and eat cinnamon rolls

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Greg Patent January 23, 2014 at 12:28 pm

Time to make some of these, don’t you think?

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Wendy January 30, 2014 at 2:31 pm

My mom taught me to cut cinnamon rolls with a piece of dental floss. It cuts cleanly and will not deform the roll like a knife can. I’ve made these twice since you posted the recipe and can honestly say there is nothing rapid rise about the yeast. I purchased two different lots, from 2 different stores and the results have been the same – slow rise but nice rolls in the end as long as patience lasts.

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Greg Patent January 30, 2014 at 5:35 pm

Thank you very much for the tip using dental floss to cut the cinnamon rolls. I’ve done it and it works great. Rapid-rise yeast typically does work faster than active dry, but the large amount of butter in the dough slows the yeast action down. I should have mentioned that. But, in the end, I am very happy you liked the results, and I really appreciate your writing.

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Kay Whitlock March 10, 2014 at 11:08 am

I’d never made cinnamon rolls until I tried this recipe and your instructions – and wow. I did not expect perfect rolls the first time out, but these were. At first – cinnamon roll neophyte that I am – I thought, “these don’t look quite like the photo in Greg’s post.” And then I inverted the pan of rolls onto the cooling sheet, and there they were. Exactly like the photo. Best of all, they were so delicious. I made them as a treat for my partner, and she was in heaven.

Thanks so much.

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Greg Patent March 10, 2014 at 1:15 pm

Oh, this gladdens my heart. Always thrilled to know my recipes bring happiness to other. Thanks so much for writing, Kay.

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