My Giant Cinnamon Raisin Twist Roll takes the classic cinnamon roll and elevates it big time. The twist process is simple, following a few extra steps. Adding raisins, a giant twist, and a cinnamon icing makes this perfect for a special occasion!
I can’t help but to adore cinnamon rolls, especially because they take me to a happy place. My momma’s kitchen. She was the expert cinnamon roll baker, and she taught me her tricks. I’m happy to share them with you, so you can treat your family and friends as well.
Cinnamon rolls = happiness squared!
Some tips for making epic Cinnamon Rolls.
- When you add the warm liquid to the yeast and sugar – be careful to use WARM liquid, not hot. If it’s too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool liquid because it won’t activate the yeast.
- Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
- The dough should be slightly sticky when ready, as opposed to bread recipes. Over time, you will learn exactly how much flour is needed to make the ultimate rolls.
- When done, the bottom of the rolls should be slightly brown, and the top, a nice golden brown.
- I like to frost these with cinnamon icing (shown below). But you could also use a cream cheese frosting or even a simple glaze.
Making a giant cinnamon raisin twist roll is not as hard as you think.
I’m going to tell you a secret. Making these rolls is NOT hard. They seem to intimidate a lot of folks, but if you know how to make bread, then you can make rolls. There are just a few extra steps.
- Pat a section of dough into a rectangle.
- Spread some butter on the dough.
- Sprinkle with brown sugar and cinnamon.
- Roll up into a log.
- Slice the log in half the long way.
- Form a criss cross with both sides of the dough.
- Twist the sections around each other.
- Gently place the twisted dough into pan, starting at the outside edge and ending in the middle
- Let the dough double again.
- Bake, cool, add icing, and EAT.
That’s it! And you can do it too!
I love an occasion where I have an “excuse” to make cinnamon rolls. Like the holidays, a birthday, or coffee with friends. THIS recipe is perfect, because it makes just ONE giant roll. You eat it, and then you make it again for the next special occasion. I’m all about the process, the smells, the tastes, and my family’s joy when I make rolls.
If you are searching for other roll recipes, try the following:
- my mom’s Homemade Cinnamon Rolls with Caramel Frosting
- a fall favorite, my Pumpkin Spice Cinnamon Rolls
- Norma’s specialty, Sticky Caramel Cinnamon Rolls
For best results, use the Bosch Universal Plus Mixer for bread and roll making. Another thing I learned from my mom. 🙂
Make these cinnamon rolls next: Sticky Caramel Cinnamon Rolls
Giant Cinnamon Raisin Twist Roll
For the bread:
- 1 1/2 Tablespoons yeast – I use Red Star
- 2 Tablespoons brown sugar
- 2/3 cup warm water
- 1 cup warm milk
- 2 Tablespoons honey
- 1/3 cup canola oil
- 1 large egg
- 2 teaspoons kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups white whole-wheat flour – or use all white flour instead
- 1 cup raisins
For the filling:
- 1/4 cup unsalted butter – softened
- 1/2 cup brown sugar
- 1 Tablespoon cinnamon
For the icing:
- 1 Tablespoons unsalted butter melted
- 1 Tablespoon vanilla
- 1 Tablespoon half and half
- 1 teaspoon cinnamon
- 1 1/2 cups powdered sugar
For the dough:
- In a large standing mixer, combine yeast, brown sugar, warm water, and warm milk. Be careful to use WARM liquids, not hot. If the liquid is too hot, the yeast will disappear and you can’t make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the mixture.
- Add the honey, oil, egg, and salt. Stir with a spatula. Attach dough hook to mixer and add about half of the flour and the raisins. Start the mixer and let the flour absorb. You can use 100% all-purpose flour if you want here, and omit the white whole wheat flour.
- Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
- Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough with smooth side up and cover with a clean towel. Let the dough double (approximately) in size.
- Once doubled, punch down the dough again – by pushing down with your fists in the middle of the dough, pulling the outer edges in towards the middle. Re-grease the bowl with oil and place the dough with smooth side up. Let rise until doubled in size again.
Making the cinnamon raisin twist: (See step-by-step pictures on the blog.)
- Take the dough, and press it on a well-greased surface, into a rectangle. (See pictures above.) Using your hands, spread the butter on the dough. Then sprinkle the brown sugar and cinnamon evenly over the dough.
- Gently roll the dough up into a long log. Using a serrated edge knife, cut through the middle of the log and separate it, forming a criss-cross shape. Then gently twist the dough back into one long log. Pick up one end of the dough and twist it again into a well-greased cast iron skillet, starting on the edges of the pan and ending in the middle. Make sure you can see sections of the cinnamon sugar filling throughout.
- Cover the pan with a clean dishtowel, and let rise again until dough is almost doubled. This dough rises fast in Texas, and only takes about 20-30 minutes to be ready to bake.
- Bake giant roll in 350 oven, for about 35 minutes, or until rolls are nice and golden on the top, and slightly golden on the bottom. Remove roll to cooling rack.
For the icing:
- In a small mixing bowl, combine melted butter, vanilla, half and half, cinnamon, and powdered sugar. Mix well. If the icing is too runny, add powdered sugar. If it’s too stiff, add a few drops of half and half, until you get the desired consistency.