Sinful Cinnamon-Raisin Rolls

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Ingredients (For BB-CEC20, makes 24 rolls):

Dough:

See Butter Roll recipe from instruction manual

Filling:

3/4 cup thinly sliced butter
3/4 cup brown sugar
3 tsp. cinnamon
1 cup raisins

Egg Glaze:

1 large egg, beaten
4 tsp. water

Ingredients (For BB-HAC10, makes 10 rolls):

Dough:

See Butter Roll recipe from instruction manual

Filling:

2 Tbsp. granulated sugar
1 tsp. cinnamon
1/4 cup raisins

Egg Glaze:

1 large egg, beaten
4 tsp. water

Ingredients (For BB-PAC20, makes 24 rolls):

Dough:

See Butter Roll recipe from instruction manual

Filling:

3/4 cup thinly sliced butter
3/4 cup brown sugar
3 tsp. cinnamon
1 cup raisins

Egg Glaze:

1 large egg, beaten
4 tsp. water

Ingredients (For BB-PDC20, makes 24 rolls):

Butter Roll Dough:

210g (approx. 210mL) milk
50g (1) large egg, beaten
433g (3-1/3 cups) bread flour
42g (3-1/2 Tbsp.) sugar
5g (1 tsp.) salt
57g (2.0 oz.) unsalted butter
3g (1 tsp.) rapid rise yeast

Filling:

3/4 cup thinly sliced butter
3/4 cup brown sugar
3 tsp. cinnamon
1 cup raisins

Egg Glaze: 

1 large egg, beaten
4 tsp. water

2
When the DOUGH course completes, remove and place dough on a lightly floured board. For BB-PDC20/BB-PAC20/BB-CEC20 models, divide dough into three, and roll each dough into 8 x 9” sheets. For BB-HAC10 model, divide dough into two, and roll each into rectangular sheets.

3
Spread the filling. For BB-PDC20/BB-PAC20/BB-CEC20 models, spread surface of each sheet with 1/4 cup butter, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/3 cup raisins. For BB-HAC10 model, spread 3/4 surface of each sheet with half portion of ingredients listed for “Filling.”

5
Line baking sheet with greased parchment paper. Place each dough 2 inches apart. Cover with a cloth and allow to rise in a warm place (about 86-95°F) for 40 minutes to 1 hour for BB-PDC20/BB-PAC20/BB-CEC20 models or 30-40 minutes for BB-HAC10 model, or until size doubles.