Cinnamon Raisin Rolls

Classic breakfast or desert dish

When I was younger my grandmother use to make these all the time, and I loved them. Hers are a little more flaky, which a lot of people love, but I like mine made from a puff pastry, gives it a bit more crunch.


  • Dough (See my quiche recipe)
  • ½ cup salted butter melted
  • ½ cup brown sugar
  • 2 tbsp. cinnamon powder
  • ¾ cup raisins or raisin spread

Icing/glaze (I am doing without, but if you want to make it)

  • 2 oz. cream cheese
  • ¾ cup powdered sugar
  • ¼ cup low fat milk2 dashes of vanilla extract

Roll out your dough and brush with melted butter.

Sprinkle on the cinnamon, brown sugar and raisins (If using raisin spread place that first).

Roll the dough and cut into about 1 ½ inch slices.

Place on cast iron griddle or pan and flatten a little, brush with butter and stick in a 375 degree oven for 20-25 min, or until the rolls are golden brown.

Let cool and serve. If adding on icing wait until the rolls are somewhat cool so the icing does not become liquid and drainoff.

If you are cooking this in your cast iron, be sure to use parchment paper, if not clean your pan right away, so the sugar and raisins don’t create a tough jelly on your pot.

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