Raspberry Cinnamon Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 1 tsp granulated sugar
  • 2¼ tsp dry active yeast
  • ½ cup warm water
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • ¼ cup butter
  • 2 eggs, beaten
  • 4 cups all purpose flour
  • ¼ cup butter, softened
  • ¾ cup brown sugar
  • 1½ TBLS cinnamon
  • 2 cups fresh raspberries
Instructions
  1. In a small bowl add your 1 teaspoon of sugar and yeast, along with your warm water. Let stand until frothy and you can smell the yeast, Approx 10 mins.
  2. In a small saucepan, heat your milk until it starts to bubble. Remove from heat, add in your ¼ cup of butter, and ¼ cup of sugar. Stir until butter has completely melted. Set aside until it is room temperature.
  3. In the bowl of your stand mixer with the dough hook attachment, combine your yeast mixture, your milk mixture, as well as your beaten eggs and 1½ cup of flour. Mix until the flour has been incorporated, and continue to add the remaining 2½ cups of flour, ½ cup at a time. Once the dough has come together, knead on a floured surface until smooth and elastic. (about 5-7 mins). Form into a ball.
  4. In a large lightly oiled bowl, place dough and turn over a few times making sure all sides of dough have been oiled. Wet a dish towel so it is damp, and cover. Place in a warm area where there are no drafts (I always place mine in the oven). Let sit for at least one hour, but two is ideal. Or until it has doubled in size.
  5. Turn onto a lightly floured surface, and with a floured rolling pin, roll dough out to a rectangle 18x14 inches. Brush with ¼ cup of softened butter, sprinkle with brown sugar and cinnamon, and with raspberries. Tightly roll up, brush the edge with butter and pinch to seal. Cut into 12-15 pieces, place unto cookie sheet/ or pan. Brush outsides of cinnamon rolls with any leftover butter, cover and place back in a warm, draft free area for another hour, or until doubled in size.
  6. Bake in a preheated oven at 375* F, for 25 mins, or until slightly golden. Do not over bake or you will end up with dry cinnamon buns!
Recipe by Olivebell at https://www.olivebell.ca/2017/02/13/raspberry-cinnamon-buns/