Yeast Cinnamon Rolls with Raisins and Lemon Glaze

Soft yeast rolls with cinnamon, brown sugar and juicy raisins, topped with a lemon glaze. A cozy yeast bake for afternoon coffee and brunch.

By yumbelo · 8 servings · 110 minutes

Ingredients

• 500 g Wheat flour type 405
• 42 g Fresh yeast
• 80 g Sugar
• 1 pinch Salt
• 250 ml Milk
• 1 pc Egg
• 80 g Butter (softened, for the dough)
• 1 tbsp Neutral oil (for greasing)
• 80 g Butter (softened, for the filling)
• 100 g Brown sugar
• 2 tsp Cinnamon
• 80 g Raisins
• 120 g Powdered sugar
• 2 tbsp Lemon juice

Method

1. Warm the milk until lukewarm, stir the yeast into it with a pinch of sugar and a tablespoon of flour, and let it rest for 10 minutes until it foams.
2. Mix the remaining flour with the sugar and salt in a large bowl, add the egg, the yeast milk and the softened butter, and knead everything into a smooth dough for about 8 minutes.
3. Cover the bowl and let the dough rise in a warm place for about 60 minutes, until it has roughly doubled in size.
4. For the filling, mix the softened butter with the brown sugar and cinnamon. Wash the raisins thoroughly and pat them dry.
5. Roll the dough out on a little flour into a rectangle about 30 by 40 centimeters, spread it with the cinnamon butter and distribute the raisins evenly over it.
6. Roll the dough up from the long side, cut it into 8 equal rolls with a piece of thread or a sharp knife, and place them cut side up in a greased baking dish.
7. Cover the rolls and let them rise again for 30 minutes, until they have visibly grown.
8. Preheat the oven to 180 °C (top and bottom heat) and bake the rolls for about 22 to 25 minutes until golden brown.
9. For the glaze, stir the powdered sugar with the lemon juice into a thick paste.
10. Brush the still warm rolls with the glaze, let them cool slightly and serve.