Did you know cinnamon pastries are part of the Scandinavian country? Whether it’s rolls or buns, the fine people of Northern Europe gave to the world one of the most comforting, soft, and luscious treats the world of bakery has ever seen.
Cinnamon is just heartwarming. As soon as you start cooking with it your kitchen, and probably your whole house bursts with beautiful aromas that remind you of childhood, of the holidays, of family.
My cinnamon and raisin buns are one of my family’s favorite breakfast, and they’ll snack on them all day. When we have company, the smell gives these baking treats out, and hardly last through the evening.
Reasonably easy to make, these are great all year round, so hit your supplies market and try them out!
What goes into my Dutch Cinnamon Raisin Buns?
For these, I use a fairly standard dough made out of milk, butter, all-purpose flour, a beaten egg, yeast, salt, and sugar. It’s the powdered cinnamon and the raisins that make these buns distinct.
The delicious, vanilla-infused frosting is truly addictive. The sticky coating is the signature of these style of baking delights.
What you’ll need
For this one, you want to work slow and measure all the ingredients carefully.
You’ll need a couple of mixing bowls, and a medium-sized cooking pot, a good surface to work the dough, and a lined baking pan.
To make perfectly fluffy buns, patience is a virtue you’ll want to master. The dough must rise until double its size, and then you must wait for your buns to cool down a bit before adding your frosting. Other than that, you’re good to go.
Pro tips
- Preheat our oven and save some time. This is for all your baking projects.
- Keep it clean, especially when working with a separate bowl for dry ingredients. Wipe as you go and keep your working area pristine.
- Use warm water to dissolve the powder sugar and get a smooth frosting.
- Replace the raisins for crushed walnuts or blueberries for a different take.
- Spread cream cheese to these delightful buns and serve with tea, that’s how I do it!
Once you master these lovely cinnamon buns, you’ll be making them often. Your friends and family will love eating them as much as you will preparing them, and you can thank the Dutch for these delightful pieces of Northern Europe.
PrintDutch cinnamon raisin buns
Soft and delicious these buns are perfect snack or breakfast.
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup milk (hot)
- 3–3-1/2 cups flour (sifted)
- 2 teaspoons instant dry yeast
- 1 teaspoon cinnamon
- 1 egg, beaten
- 1 cup raisins
Frosting:
- 1 cup powder sugar
- 2 to 2-1/2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl mix the butter, sugar and salt.
- Pour your hot milk over and let it cool until lukewarm.
- In a separate bowl whisk together flour, yeast and cinnamon.
- Into the milk mixture add the beaten egg.
- Add half of the flour mixture; beat smooth. Then add raisins and the remaining flour to make a soft dough.
- Cover and let rise until doubled in size.
- Place the dough on your working surface and form into balls for baking.
- Place your balls on a baking pan lined with parchment paper and let the dough rise again.
- Bake on 400F 25-30 minutes.
- Cool on a wire rack.
- For your frosting, mix all of the ingredients together until there are no clumps. Once your buns have cooled, spread them with the sugar frosting.
Not interested in icing? Make it more savory with homemade cream cheese.