Cinnamon Raisin Scrolls

These are wonderful with a latte, a cappuccino, a hot chocolate – any indulgent warm beverage. Admittedly, summer isn’t the traditional time to focus on hot chocolate. It was December when I first started writing up this recipe, but then I accidentally erased it twice and got frustrated and quit. So I better post this fast before it happens again.

Now I’m craving a fancy coffee. I guess that’s a thing any time of year.

Cinnamon-Raisin Scrolls

1 cup milk

4 Tb unsalted butter

2 Tb water


1 Tb yeast

¼ cup white sugar

2 tsp kosher salt

2 cups bread flour (it really tastes better if you use bread flour)

1 cup all-purpose flour


Raisins – heaping ½ cup

Cinnamon – 1 – 2 Tb

Sugar – ½ – ¾ cups


3 Tb butter

Raw Sugar / Coarse Sugar


In a small saucepan, warm milk, butter and water, stirring until the butter melts.

When the liquid is warm but not hot, pour into a large mixing bowl, stir in yeast and sugar until dissolved. Let sit 10 minutes.

Stir in remaining dry ingredients until you have a cohesive dough. Turn onto a floured surface and knead until smooth and elastic. Put in an oiled bowl, cover, and let rise until double in bulk (about an hour).

On a floured surface, roll the risen dough into a rectangle about 12” x 16”, around ½” thick. Sprinkle with cinnamon and sugar until thoroughly covered, leaving an inch wide strip free on the furthest short side. Sprinkle with raisins. Roll up into a log 12” long. 

Cut into eight even pieces. Then, cut those pieces almost in half but leave a hinge of dough on the bottom. Fold open like a book. (If you want smaller rolls, make the rectangle wider so you can cut into more pieces here).  

Place scrolls on a greased baking sheet, preferably with a rim (or you’ll end up with butter on the bottom of your oven). Let rise, covered, about 45 minutes. After 30 preheat an oven to 375-degrees.

Melt the 3 Tb butter and brush on top of scrolls. Sprinkle with sugar.

Bake about 15 minutes, until very lightly brown. Eat warm.


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