½ cup bourbon
½ cup raisins
5 cups all-purpose flour, divided (plus more as needed)
1 package dry yeast (1/4 ounce)
1 cup of milk
5 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 cup sugar
½ teaspoon salt
¾ cup brown sugar
¼ cup flour
1 tablespoon cinnamon
1 stick melted butter
2 cups powdered sugar
A few teaspoons of milk
- The night before preparing the rolls, soak raisins in bourbon in your refrigerator. Or if you are in a rush, microwave raisins and bourbon for two minutes and let sit at room temperature for one hour.
- Butter a 13X9-inch casserole dish.
- In a stand mixer, sift in 2 1/2 cups of the flour and pour in the yeast packet. Attach paddle.
- In a small sauce pan, melt butter with olive oil, sugar and salt and once melted add milk and heat until mixture reaches 110 degrees F using a probe thermometer. Add this one third at a time to the flour mixture beating on low speed until all of the liquid is in.
- Add the eggs one at a time while continuing to beat on low speed.
- Scrape the sides and beat on a higher speed for 3 minutes.
- Pull out paddle and replace with dough hook. On low speed, add 2 1/2 cups of sifted flour and mix until a soft dough has formed. Add up to 1/2 cup more to get the dough to a state where it is elastic and no longer sticky. (I used exactly 5 1/4 cups total.)
- Place the dough in a large greased bowl, turn and cover with plastic and a towel. Let rise in a warm place until doubled in size. (1-2 hours)
- Punch the dough down and let rest 10 minutes.
- In a medium bowl, mix brown sugar, flour and cinnamon. Pour in the melted butter and stir to combine.
- Roll the dough out to approximately a 14×22-inch rectangle.
- Spread the sugar and butter mixture over the dough with an off-set spatula leaving ½ inch along the furthest edge free. Sprinkle on the soaked raisins and discard any soaking liquid left.
- With a pastry brush, brush a little water on the ½ inch of dough that was left dry and begin loosely rolling the opposite side towards the edge you just wet, ending with seam side down.
- With a knife cut the dough in half and in half again. Then cut each piece into thirds so you end up with twelve pieces.
- Arrange cut side up in the prepared baking dish.
- Spray the top of rolls with pan spray and place a sheet of plastic wrap and a kitchen towel over the top. Let rest for about one hour in a warm place until doubled in size.
- Preheat oven to 375 degrees.
- Remove plastic and bake for 20-25 minutes until browned. Ours took exactly 23 minutes.Cool for five minutes.
- Mix powdered sugar and enough milk to form a thick consistency (add milk a teaspoon at a time to get desired thickness). Spread over slightly warm rolls and serve.
Can I make these cinnamon rolls ahead of time? Yes – refrigerate after you’ve completed Step #15 in the recipe. Then, the next morning, start up again with Step #16, allowing the cinnamon rolls to proof before baking. Because they will be chilled, it will likely take longer than the 1 hour to double in size so plan for a little extra time.
Keywords: cinnamon rolls, cinnamon rolls with bourbon-soaked raisins