Cinnamon Raisin Buns

This past weekend my family had friends in town, staying at our house, so for brunch on Sunday morning I whipped up a batch of scrumptious cinnamon buns. The recipe originally came from the back of a blender box but I adapted it to make it a bit healthier and use up the ingredients I had on hand. These are wonderful right out of the oven but also delicious heated up the next day!

Cinnamon Raisin Buns
Yields 12 buns

For the rolls:
1/4 tablespoons dry, active yeast
1/4 cup warm water
2/3 cup almond milk
1 eggs
1/4 cup butter
1/2 cup granulated sugar
2 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt

For the filling:
1/4 cup butter
1 teaspoon cinnamon
1/4 cup brown sugar
3/4 cup raisins

Dissolve the yeast in the water and stir well. Pour into a bowl. In that same bowl, add the almond milk, egg, butter and sugar and blend until smooth. Clean the sides of the bowl with a spatula and add in 1/2 of the flour, the baking powder and salt. Blend until combined and add the remaining flour. Blend until all the ingredients are well-mixed.

Meanwhile, place the butter, cinnamon, brown sugar and raisins in a bowl and blend.

Place the dough on a floured surface and roll into a 12-inch by 7-inch rectangle. Spread the filling all over the dough. Then, roll up the dough, beginning at the wide end. Pinch the long edge of the dough to seal. Cut into 12 slices and place in a greased 9-inch round baking pan. Let rise until doubled, about 1.5 hours.

Baked at 375F for 25 minutes or until golden brown.

Note: You can easily omit the raisins and add in nuts or anything else you would prefer!

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