- 12
- 35 mins
- 180 mins
Ingredients
- 3/4 cup warm water
- 1 tablespoon active dry yeast
- 3 tablespoons butter, softened
- 1 tablespoon powdered milk
- 1/4 cup sugar
- 1 egg + 1 egg, separated
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 3/4 cup raisins
- 2 tablespoons water
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 2 teaspoons milk
Preparation
Step 1
Combine the water and the yeast and let sit until the yeast is soft – 10 to 15 minutes.
In a stand mixer, combine the butter, sugar, powdered milk and salt and mix. Add in 1 whole egg and 1 egg white, reserving the yolk. Mix. Mix in the flour and the cinnamon.
Add in the yeast mixture and mix on medium speed until combined. Switch to the dough hook and knead for about 5 minutes. In the last minute, mix in the raisins.
Shape into 12 balls and place in a greased 9×13 pan. Cover and let rise until doubled, 35-40 minutes.
Preheat oven to 375F. Combine the egg yolk and the 2 tablespoons of water. Brush on the rolls.
Bake rolls in the preheated oven for 15-20 minutes, or until browned and cooked through. Immediately remove to a wire rack to cool.
To make the icing, combine the powdered sugar, vanilla and milk. Drizzle and X on the top of each roll.