Raison Cinnamon Rolls

Grilled Pastries

Who doesn’t like cinnamon buns? Gooey and so sweet. I grew up with sugar buns from the New York Bakery that was a half of a city block away from our diner. They were shaped like a hot dog bun and when you sliced them open, my dad would lather real butter on both sides and grill them. I discovered recently grilling muffins and pastries is really a North Eastern treat in most breakfast spots throughout the tiny in size only states. I’ve repeated the process in my own kitchen and never really thought about it until my daughter in law tasted her first grilled breakfast muffin and it was love at first bite.

I was raised with real butter and in fact, Annie, a family friend said I would peel a stick and eat the butter like a banana. I don’t remember that and it sounds gross now, but I still love real butter and my favorite is Kerrygold Irish Butter. My son in Texas first introduced me Irish butter and I had to agree, it was a notch above Land O Lakes in flavor.

I’ve only used one recipe over 50 years for my sweet cinnamon rolls because simply they were eaten up faster than I could make them. I’ve worn out my Better Homes and Garden Cookbook and found it’s cousin on a bookcase in an antique store. I ripped out the favorite pages of my older version and tucked them in my less used one, so that one day my family will notice which recipes were my favorite ones. Well hope you have a happy baking day this week. Drop me a line and tell me your favorite breakfast pastry, why not try to grill it?

Raison Cinnamon Rolls

Ingredients:

3 ½ cups of all-purpose flour

1 package of dry yeast

1 ¼ cups milk

¼ cup sugar

¼ cup butter

1 tsp. salt

1 egg

In a mixing bowl combine 1 ½ cups of flour and the yeast. Heat milk, sugar, butter, and salt just until warm, stirring constantly until the butter almost melts. Add to dry mixture; add egg. Beat at low speed with an electric mixer for three minutes scraping the bowl often. By hand stir in the remaining flour, and shape into a soft ball.

Place in a lightly greased bowl and turn over once to grease the top. Cover with a clean linen towel and allow to rise for 2 hours.

Filling: 1/2 of the dough recipe

(I use the whole dough recipe and double the filling to make extra large buns)

¼ cup sugar

1 tsp. of cinnamon

2 T. butter, melted

½ cup raisons

On a lightly floured board, roll out in a rectangle measuring 16×8 inches. Mix the sugar and cinnamon, add butter. Spread all over the dough. Sprinkle with raisons. Roll up starting with the longer edge, seal by pinching the dough closed. Cut in 1-inch pieces and lay cut side down in a greased pan 12x 9-inch pan. Cover and let rise in a warm area, for 45 minutes until they double in size. Bake in an oven at 375 degrees for twenty minutes. Makes 16 large rolls. If desired ice with confectioner’s icing.

Watch them disappear!