Cinnamon Raisin Buns with Cream Cheese Frosting

  • Yield

A classic made even better. The trick? Just add raisins.



1/2 cup warm water
1/4 cup orange juice
4 1/2 teaspoons dry yeast
3 tablespoons sugar
1 (3 1/2 ounce) package instant French vanilla pudding mix
1 3/4 cups cold whole milk
1/2 cup melted unsalted butter
2 eggs, room temperature
Zest of 1 orange
1 1/2 teaspoons salt
1 teaspoon cardamom
6 cups flour (maybe a little more to attain the proper consistency)
1 cup very soft butter
1 cup light brown sugar
1 cup dark brown sugar
1/4 cup cinnamon
2 cups golden California raisins
Cream Cheese Frosting:
4 ounces unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon milk
2 cups powdered sugar
2 teaspoons vanilla extract


  1. Mix water, orange juice, yeast and sugar together until yeast and sugar are dissolved. Set aside.
  2. In a large bowl prepare pudding mix according to package directions. Add butter, eggs and, orange zest and salt; mix to blend well. Add yeast mixture and blend well. Gradually add flour and cardamom; transfer to a lightly floured surface and knead dough until smooth. (The dough should be soft but not sticky.)
  3. Place in a greased bowl; cover and let rise until doubled. Punch down dough and let rise again. Roll out on a floured surface. Take 1 cup soft butter and spread over surface.
  4. In a bowl mix 2 cups brown sugar and cinnamon; sprinkle over the top. Evenly sprinkle raisins across the sugar. Roll up tightly. Put a notch every 2 inches. Cut with a good serrated knife. Place swirls on lightly greased cookie sheet or in 4  (8-inch) square disposable pans; lightly press each roll down. Cover and let rise to double again.
  5. Preheat oven to 350F.
  6. Bake 15 to 20 minutes. Remove and top with frosting. Serve and enjoy!

Cream Cheese Frosting:

  1. In a large bowl, beat together the butter, cream cheese and milk with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Recipe by Susan Whetzel of Doughmesstic



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