Ingredients

The following ingredients have 12 Servings
  • 3/4 cup warm water
  • 1 tablespoon active dry yeast
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon powdered milk
  • 1/2 teaspoon salt
  • 2 eggs, 1 kept whole and one with yolk and white separated
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 3/4 cup raisins
  • 2 tablespoons water
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla

Instruction

  • In a small bowl (I like to use my liquid measuring cup) combine the warm water and the yeast. Let it sit until the yeast starts to bloom, 10-15 minutes.
  • In the bowl of a stand mixer, combine the sugar, butter, powdered milk and salt. Using the paddle attachment, mix to combine. Add in the whole egg plus the egg white. Mix until combined.
  • Add the flour and the cinnamon to the bowl of the stand mixer and mix until combined. Switch to the dough hook and mix for 5 minutes. In the last minute, add the raisins.
  • Cover the dough and let the rise until doubled in size, about 1 hour.
  • After 1 hour, punch down the dough and let it rest for an addition 10 minutes.
  • Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Remove the dough from the bowl and separate into 12 equal pieces. Shape into rolls and place in the prepared baking dish. Cover and let rise again until doubled, 35-40 minutes.
  • Preheat the oven to 350ºF.
  • In a small bowl, combine the egg yolk with the 2 tablespoons of water and whisk lightly to combine. Brush the tops of the rolls with the egg mixture.
  • Bake the rolls in the preheated oven until browned and cooked through, about 15-20 minutes. Remove the rolls from the oven and let cool completely.
  • In a small bowl, whisk together the powdered sugar, milk and vanilla.
  • Drizzle a cross on the top of each of the rolls. I like to place the icing in a ziplock bag and cut off the corner.