Cinnamon Raisin Buns with Cream Cheese Frosting

cinnamon-raisin22
http://pgoarelish2.files.wordpress.com/2013/04/cinnamon-raisin22.jpg?w=150

Ingredients

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

Instructions

  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

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 317 other followers