Easy Raisin Cinnamon Rolls Recipe – Naturally Sweet, No Glaze Needed

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Cinnamon rolls are a classic baked treat loved for their soft texture and warm, comforting flavour. In this version, raisins are added to provide natural sweetness and a pleasant bite, making the rolls enjoyable even without a sugary icing glaze.

This recipe also incorporates a small amount of vitamin C (ascorbic acid) as a bread improver. It helps strengthen the dough, resulting in better volume, a softer crumb, and improved overall texture. Additionally, it can help extend the shelf life of the bread.

These raisin cinnamon rolls are perfect for breakfast, tea time, or as a homemade snack, offering a lighter yet flavourful alternative to traditional iced cinnamon rolls.

YouTube link: https://youtu.be/bhtdUiFoVxw

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Raisin Cinnamon Rolls

Makes 24 rolls
Course Breakfast, Snacks
Cuisine Western
Author Shiokman Eddie

Ingredients

  • 550 g bread flour
  • 11 g instant yeast 1 sachet
  • 60 g sugar
  • 8 g salt
  • 12 g dry milk powder
  • 120 g milk
  • 120 g water
  • 1 effervescent tablet Vitamin C
  • 40 g olive oil
  • 2 eggs beaten
  • 40 g unsalted butter softened

Cinnamon Mixture

  • 70 g unsalted butter softened
  • 70 g cinnamon powder
  • 70 g fine / brown sugar
  • 100 g raisins

Instructions

  • Mix dry ingredients together in a bowl.
  • Pour room temperature milk into the dry ingredients and mix.
  • Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.
  • Pour the Vitamin C water into the flour mixture and mix.
  • Add olive oil and beaten eggs, mix well.
  • Mix all the ingredients thoroughly.
  • Transfer dough onto a floured surface and knead for a while.
  • Spread softened butter on the dough and knead until the surface is smooth.
  • Add more flour if the dough is sticky.
  • Sprinkle some flour in a bowl and place the dough inside.
  • Cover with a cloth and set aside for about an hour until the dough doubles in size.
  • Transfer proofed dough onto a floured surface and knead briefly.
  • Divide the dough into halves.
  • Roll one half of the dough flat into a large rectangular shape.
  • Trim the sides to get straight edges.
  • Spread softened butter all over the dough.
  • Mix cinnamon powder and sugar in a small bowl.
  • Sprinkle cinnamon sugar all over the dough and spread evenly.
  • Add raisins all over the dough evenly
  • Gently lift up the longest side of the dough and roll the towards the other end.
  • Cut about 4-5cm thick slices and arrange on a baking tray.
  • Set aside in the oven to rise for an hour (Do not switch on the oven at this stage).
  • After cinnamon roll dough has expanded, gently brush with milk before baking.
  • Bake in a preheated oven at 160C for about 12-15 mins. Lower temp to 150C and cover with parchment paper after 10 mins to prevent the top from burning.
  • Cool cinnamon rolls on a wire rack.
  • Do the same for the other half of the dough.
  • Recipe can make total of 24 rolls

Notes

  1. If cinnamon roll doughs are not arranged close together in a rectangular tray, tug the end of each roll underneath to prevent the rolls from opening up during baking.
  2. To prevent raisins from burning, you could mix the raisins in the dough before rolling dough out.
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