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Saturday, November 12, 2011

Recipe: Sticky Cinnamon Raisin Buns

We went through about 10 different versions of these before we got it just right.  Now we can't get enough of them.  They are easy and delicious.  This is my first time writing a recipe, so please leave feedback.  Let me know if any part is unclear or if you have questions or suggestions.  These are egg, dairy, peanut, and tree nut free (per our allergies).




Ingredients:
2 cans of refrigerated crescent dough (We use Pillsbury Original or Reduced Fat)
1/2 cup dairy free butter substitute(We use Earth Balance), softened
1 tbsp. cinnamon
1/4 cup sugar
3/4 cup raisins
rice milk (enough to cover raisins)
1 cup powdered sugar
1/4 tsp. clear vanilla or orange flavoring
a sprinkle of flour




1) Preheat your oven to 375.  


2) Place the raisins in a dish and just cover with rice milk.  Set them aside to soak.


3) Mix sugar and cinnamon.  We do this by putting them together in a small container or baggie and shaking.  this is a great way for kids to help.


4) Sprinkle clean dry surface with flour.  Unroll one tube of crescent dough and lay flat on floured surface.  Press seems together with fingers to seal.  Sprinkle a light dusting of flour over the dough sheet and roll (length-wise) with a rolling pin until sheet is smooth and seems appear closed.  











5) Spread 1/4 cup (half stick) of dairy free butter onto dough sheet.  Sprinkle about 2 tbsp. of cinnamon sugar mixture on top of butter.  Remove half of raisins from milk and sprinkle on top.  Press raisins into dough slightly.  Do not press too hard or you might have trouble rolling the dough in the next step.






6) Roll the dough in the direction that produces the longest result.  Set rolled dough aside and repeat steps 4 and 5 with second tube of dough (Save milk from raisin soaking for use in the glaze).  Lay the first rolled dough sheet on top of the second and roll together so you have one large log.







7)  With a very sharp or serrated knife, slice rolled dough into 12 equal slices (about 1 inch thick) and place on baking sheet.  Bake for 12-15 minutes.












8)  While rolls are baking, you will make the glaze.  Measure 1 cup of powdered sugar into a measuring cup with a spout (makes for easy pouring onto warm cinnamon rolls).  Mix 2 1/2 tbsp. of rice milk (from reserve of raisin soaking milk) into powdered sugar.  Add flavoring of your choice.  If glaze is too thick, add a bit more rice milk.  If too thin, add more powdered sugar.






9)  Remove rolls from the oven and pour glaze over top.  Enjoy!!!



5 comments:

  1. Awesome! Thanks for sharing this. We have the same allergies. I'm definitely going to try this.

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  2. Take it from someone who knows... these are amazing!

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  3. My boys also love cinnamon buns...I make my own dough in a bread machine. Your look delicious!My eldest has similar food allergies and I am often adapting recipes for food items my kids want to try. susan H @ the food allergy chronicles

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  4. This is a great recipe...a very favorite dish to mine and used to love making it then stopped due to my sensitivity...now this is going to be a staple.EMR

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  5. I can't wait to make this with my family for breakfast when they are here this year for Thanksgiving. It is going to make Thanksgiving Day less stressful since I'm making them the day before!

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