Gooey Cinnamon Raisin Rolls
Prep time
Cook time
Total time
Soft and gooey cinnamon rolls sweetened with sugar and golden raisins. Great for a breakfast treat or snack.
Recipe type: Breakfast, Snack
Cuisine: American
Serves: 12
  • 1 recipe Basic Sweet Roll Dough
  • 2 sticks unsalted butter, softened but not melted
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 Tablespoons ground cinnamon
  • ¼ teaspoon nutmeg, ground or grated
  • ½ - 1 cup golden raisins
  • For The Vanilla Glaze
  • 4 Tablespoons unsalted butter, melted
  • 1¼ cup powdered sugar
  • 3 Tablespoons milk
  • ½ - 1 teaspoon vanilla extract
  • Pinch of salt
  1. Butter a 9" x 13" pan with ½ stick of softened butter. Set aside.
  2. In a small bowl, mix together the sugars, cinnamon and nutmeg. Set aside.
  3. Spread the soft butter over the top of the dough, leaving ½" space on the sides, and 1" space at one end of the dough.
  4. Sprinkle the sugar/cinnamon mixture evenly over the top of the butter.
  5. Sprinkle with raisins.
  6. Begin to roll the dough into a tube, gently so you don't stretch the dough and the filling doesn't spill out the sides. When done, pinch the long side of the dough tube to seal, and pinch and fold over the ends.
  7. Using a sharp knife or a string of dental floss, cut the rolls into 1½" pieces. Put the cut side of the roll into the buttered baking pan.
  8. Cover loosely with plastic wrap. Allow to rise in a warm place, until the rolls are puffy, fill the baking pan, and just come to the top of the pan. (About one hour)
  9. Preheat oven to 350 degrees F.
  10. Bake for 25 minutes, until the tops are golden brown.
  11. Remove from the oven, and allow to cool for 10 minutes. When cool, drizzle with vanilla glaze.
  12. Serve
Gooey Cinnamon Raisin Rolls are excellent reheated in the microwave for 20-25 seconds.

Unfrosted, baked rolls may be stored in the freezer for up to 2 weeks.

(Slightly adapted from Classic Cinnamon Rolls, Food Network Magazine, May, 2013)
Nutrition Information
Serving size: 12
Recipe by At Mimi's Table at