What you need for the rolls
Start by measuring out the brown sugar
Add the ground cinnamon and mix it into the sugar with a fork
Stir it in well and it will break up the brown sugar
Now it's ready to use. It will be much easier to spread
Turn your risen dough onto your work surface - I use a large silicon pad, but a floured surface will work
Press the dough into a disc and let it rest a minute or two
This is a good time to grease the baking pan - be generous, the butter will mix with the filling that melts out during baking to make a delicious gooey bottom 😃
That's good enough👍
Lift the dough and sprinkle the surface with a little flour - you don't need much! This dough is not very sticky.
Press the dough out with your hands...........
Then roll it out with a rolling pin to a rectangle about 12 x 24 inches - between 1/8 and 1/4 inches thick.
Spread the room temperature butter all over the dough - your hand is the best tool for this - your body heat will help melt and spread the butter.
Leave about 3/4 inch unbuttered on one short edge
Use a fork to distribute the brown sugar/cinnamon mixture as evenly as you can over the dough - NOT on the unbuttered edge!
Make it an even, smooth covering
Sprinkle the raisins everywhere! You don't want to create a roll without enough raisins!😃
Strting at the short edge opposite the unbuttered edge, begin to roll up the dough jelly roll fashion
Make the first turn or two pretty tight to get it started.....
Then just roll it up - keeping it even all the way
All rolled up - I told you it wouldn't stick!
Pinch the unbuttered edge to the roll to seal it up - you don't want it to come undone in the cutting process.
Ready to measure and cut - you are going to end up with 12 rolls, so it's easy to measure by dividing in hall twice, then cutting each piece in three!
I use a length of thread to cut the rolls - make it long enough to give you a good grip
Lay the thread UNDER the roll at the mid point, then lift the ends and pull them around toward each other to cut through the roll! It's easy once you get the hang of it.
Place the rolls in the baking dish, cut side up and evenly spaced - they will rise and fill the dish!😊 note the cut and marked pieces still to go.
Just keep going until you have 12 rolls evenly spaced in the baking dish.
Cover tightly with plastic wrap and let rise until puffed, or over night in the refrigerator. They look like this when they came out of the refrigerator and I didn't have to get up at dawn!💤
Make sure they are soft and puffy and at room temperature if they were refrigerated. It takes about 1 and 1/2 hours to reach this point. You can always set an alarm, take them out an go back to bed!☺
Place on the center rack of a pre-heated oven........
and Bake for about 30 minutes at 375° F
While they're baking, gather and measure your supplies for the icing - don't forget to melt the butter!
This batch browned perfectly in thirty minutes
Use a cooling rack and gloves to turn the rolls out of the pan immediately after you remove them from the oven!
While they are still upside down, use a spatula to scrape all the good stuff left in the bottom of the dish and spread it around! 😃
Place another rack on top and turn the whole thing over to get the rolls right side up! Still HOT - use gloves.
Now they're ready to ice! You want to do it when the rolls are still hot out of the oven - that's why you measured everything and melted the butter beforehand!😉
Add the vanilla.......
and cream to the sugar - don't forget the salt! I did😏
Quickly whisk everything, adding cream as needed until the icing looks like.......
This! Ready to spread
I like to use a silicone brush - cleans up very easily.
Spread it on thick - so it runs into all the crevices.
Don't forget the sides and ends - no one will want them if they aren't covered!😒
It's handy to have someone to point out the missed spots!😊
Looking REAL good!
If you are the baker - you get to "wipe up" the drips!😃
Ready for brunch! At least the fruit is healthy!
Brigitte likes the middle ones....
I like the corners!
Just enough for a long day!😉 but remember to share - and they freeze pretty well.
MMMM! Looks good!
- 1 recipe fully risen Basic Sweet Yeast Dough
- 3 Tbsp unsalted butter softened
- 3/4 cup packed, dark brown sugar
- 2 tsp ground cinnamon
- 1 cup raisins
- FOR THE ICING
- 2 cups 10x powdered sugar
- 1/4 cup unsalted butter, melted
- 4-5 Tbsp cream
- 1tsp Vanilla extract
- 1/4 tsp kosher salt