Oatmeal Raisin Cinnamon Rolls
These are amazing and remind me of Pepperidge Farm cinnamon raisin bread….mmm… Make. Smell as they bake. EAT! Share if you dare.
- 1 cup warm water
- 2 1/4 tsp instant dry yeast (or one packet rapid rise yeast)
- 1 egg
- 1/4 cup honey
- 3 TBS canola oil
- 1/2 tsp sea salt
- 3 1/2 cups flour (I used half high gluten bread flour, half all purpose, but any flour or combination would work)
- 1 cup old fashioned oats (not instant)
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 2 tsp cinnamon
- 2 TBS unsalted butter, melted
- 2 TBS honey
Microwave water in glass measuring cup for about 30 seconds, until warm to the touch but not hot. Add yeast to water and let stand for 5-10 minutes while the yeast dissolves.
Pour mixture into a large bowl. Add the egg, honey, oil, salt and cinnamon, mix well. Start adding in your flour in 1/2 cup increments and mix with a wooden spoon until you can’t anymore. Then use your hands to mix in oats and raisins.
Flour your work surface and hands, dump dough out and knead for about 5 minutes, adding more flour as needed.
Form into a ball and put into an oiled bowl, covered with a towel or plastic wrap. Put bowl someplace warm like the microwave or oven (turned OFF) to rise for 2 hours.
After dough has doubled, punch it down to release air bubbles and dump out onto floured work surface again to knead, only 1 minute this time. Form into a ball again and put back in covered bowl to rest for 10 minutes.
Prepare your 9×13 baking dish by lining it with aluminum foil then spraying with non-stick spray.
Turn dough out onto floured work surface again and roll into a long cylinder, cut into 24 uniform pieces. (you can make bigger rolls and have less of them too, but these size rolls seemed perfect to us).
Roll each into a ball and place into the prepared baking dish, making 6 rows of 4.
Cover again and let rise for an hour.
In the last 15 minutes of this final rising, preheat your oven to 400. You can place the baking dish of rising rolls on the stovetop while preheating for the carryover warmth.
Prepare the honey butter mixture. Brush mixture over tops and sides and into crevices between rolls.
Bake for about 15 minutes until golden.
They are delicious warm from the oven!!
Nutritional facts: 142 calories, 3 g fat, 9 g sugar, 5 g sodium, 1 g fiber, 3 g protein. Based on 24 rolls.
Recipe slightly adapted from Averie Cooks Blog.