Crunchy Cinnamon Raisin Buns Food

CRUNCHY CINNAMON RAISIN BUNS

Steps:

• Preheat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Place paper liners into 12 (2 1/2-inch) muffin-pan cups.
• Place the raisins into a small bowl and add hot water to cover. Let stand for 5 minutes. Drain the raisins well in a colander. Add the brown sugar and cinnamon and toss to coat.
• Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. With the short side facing you, spoon half the raisin mixture on the bottom half of the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam and tuck the ends under to seal. Brush with the egg mixture. Repeat with the remaining pastry sheet.
• Cut each roll into 6 (2-inch) slices. Place the slices, cut-side down, into the muffin-pan cups. Brush the tops with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the muffin-pan cups and let cool on a wire rack for 10 minutes.

EASY CINNAMON RAISIN ROLLS

Steps:

• Roll dough out to an 18x8 inch rectangle on a floured surface.
• Brush dough with 2 Tbs. melted butter.
• Combine brown sugar, 2 tsp cinnamon and raisins. Sprinkle over dough leaving 1/2 inch border on sides.
• Roll up long side of dough jelly roll fashion. Pinch seam to seal.
• Cut dough into 12 1 1/2 inch slices.
• Brush a round baking pan with remaining butter. Place rolls cut side down in pan. Let rise in warm place till doubled, 45 minutes.
• Bake 22-25 minutes at 350 degrees. Immeadiately turn onto serving platter.
• Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze. Drizzle over rolls.

CINNAMON RAISIN BUNS

Steps:

• In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
• When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
• Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
• In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
• Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
• Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
• Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
• Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
• When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
• Place on a rack to cool for 20 minutes.
• Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.

CRUNCHY CINNAMON RAISIN BUNS

Steps:

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl. Put baking cup liners in 12 (2 1/2-inch) muffin-pan cups.
• Put the raisins in another small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain. Add the brown sugar and cinnamon and toss to coat.
• Unfold 1 pastry sheet on a lightly floured surface. Spoon half of the raisin mixture on the bottom half of the pastry to within 1 inch of the edges. Brush with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll, pressing seam gently to seal. Tuck in the ends to seal. Brush with the egg mixture. Place seam-side down on the work surface. Cut into 6 (2-inch) slices. Place the slices, cut-side down into the prepared muffin-pan cups. Repeat with the remaining pastry, raisin mixture and egg mixture. Brush with the egg mixture.
• Bake for 25 minutes or until golden. Remove the pastries from the muffin-pan cups and cool on a wire rack for 5 minutes. Serve warm.