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Learn how to make the best homemade cinnamon raisin rolls with this step-by-step recipe. These sweet rolls are pillowy soft, packed with cinnamon-sugar swirls and juicy raisins, and baked to golden perfection. Perfect for breakfast, brunch, or a cozy weekend baking project.

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There’s something so comforting about the smell of cinnamon drifting through the kitchen on a chilly morning. Cinnamon raisin rolls have always been one of my favorite bakes—soft, warm, and just sweet enough without being overwhelming. I love making them from scratch because the dough is tender, the swirl is perfectly spiced, and the raisins add that little pop of chewy sweetness in every bite. Pulling apart a roll straight from the oven with a steaming cup of coffee or tea feels like the definition of cozy!

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How to Make Cinnamon Raisin Rolls

Ingredients You’ll Need

Ingredients

4 cups all-purpose flour – the foundation of the dough, giving the rolls their soft yet sturdy structure.
2 ¼ tsp active dry yeast (1 packet) – the secret to those fluffy, pillowy layers.
1 cup warm milk (110°F) – adds richness and keeps the dough tender and moist.
¼ cup sugar – lightly sweetens the dough and feeds the yeast.
1 egg – binds the dough together and adds a touch of richness.
4 tbsp butter, melted – infuses the dough with buttery softness and flavor.
1 tsp salt – balances the sweetness and enhances every flavor.

For the Filling:

2 tbsp butter, softened – helps the sugar and cinnamon cling to the dough, making a gooey swirl.
½ cup brown sugar – melts into caramel-like sweetness in the oven.
2 tsp ground cinnamon – the star spice that makes these rolls warm and cozy.
1 cup raisins – little bursts of chewy, natural sweetness tucked into every bite.

Optional Glaze: (I used cream cheese frosting on this day)

1 cup powdered sugar – creates a smooth, sweet drizzle.
2–3 tbsp milk – thins the glaze to the perfect silky consistency.

Image illustrates cinnamon raisin rolls.

Step 1: Prepare the Dough

In a large mixing bowl, combine warm milk, yeast, and a little sugar. Let it sit until foamy—this is how you know your yeast is alive and ready. Add in melted butter, egg, and the remaining sugar. Slowly mix in flour and salt until a soft dough forms. Knead until smooth and elastic, then place in a greased bowl, cover, and let it rise until doubled in size.

Step 2: Roll Out and Fill

Punch down the risen dough and roll it into a rectangle. Spread softened butter over the top, then sprinkle generously with cinnamon, brown sugar, and raisins. Roll the dough tightly into a log and slice into even pieces.

I like to make my own brown sugar by mixing white sugar and molasses together. I just eyeball the quantities and mix together with a fork until they resemble brown sugar. By making my own brown sugar as I need it, I can avoid it becoming brick-hard when stored in my pantry. I never buy brown sugar for that very reason.

Roll out your dough and add the brown sugar, cinnamon, and raisins.

Slice them into even rolls.

Step 3: Second Rise

Place the rolls into a greased baking dish, cover, and let them rise again until puffy. This second rise is what gives them that light and fluffy texture.

Step 4: Bake to Golden Perfection

Bake in a preheated oven until the rolls are golden brown and the kitchen smells like heaven. If you’d like, drizzle a simple glaze of powdered sugar and milk over the top while they’re still warm.

Make Your Own Homegrown Raisins

If you really want to take these cinnamon raisin rolls to the next level, try making them with your own homemade raisins. There’s something special about knowing the fruit you’re baking with came straight from your garden. I have a full step-by-step tutorial on how to turn fresh grapes into sweet, chewy raisins right at home—perfect for recipes like this one. You can check it out here: How to Make Homemade Raisins.

Conclusion

Making cinnamon raisin rolls at home is more than just baking—it’s creating a little moment of comfort you can share. They’re perfect for breakfast, a sweet afternoon treat, or even as a homemade gift. Once you make these rolls from scratch, you’ll never look at store-bought the same way again.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I make cinnamon raisin rolls ahead of time?

Yes! You can prepare the rolls the night before, cover, and refrigerate. Let them come to room temperature and rise slightly before baking.

2. Do I need to soak the raisins first?

It’s optional, but soaking raisins in warm water for 10 minutes makes them plump and extra juicy.

3. Can I freeze cinnamon raisin rolls?

Absolutely. Freeze baked rolls (without glaze) in an airtight container for up to 3 months. Reheat before serving.

4. Can I add nuts to the filling?

Yes! Chopped walnuts or pecans are delicious in the cinnamon-sugar filling.

Cinnamon Raisin Rolls

These homemade cinnamon raisin rolls are the kind of treat that makes your whole house smell like a bakery! The dough is soft, pillowy, and buttery, wrapping around a swirl of cinnamon-sugar that caramelizes just enough in the oven to create gooey ribbons of sweetness. Plump raisins are tucked into every bite, giving a chewy burst of flavor that balances perfectly with the warm spices. Fresh from the oven, the rolls are golden on the outside, tender on the inside, and almost melt in your mouth. A simple drizzle of sweet glaze over the top makes them irresistible. They’re cozy, nostalgic, and perfect for breakfast, brunch, or an afternoon indulgence with a cup of tea or coffee.

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Prep Time 20

Cook Time 25

Rising Time 1 30

Total Time 2 15

Servings 12 rolls

Ingredients

For the Dough

4 cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
1 cup warm milk
¼ cup sugar
1 large egg
4 tbsp butter, melted
1 tsp salt
1 cup raisins
½ cup brown sugar
2 tsp ground cinnamon
2 tbsp butter, softened (for filling)

For the Glaze

1 cup powdered sugar
2-3 tbsp milk

Instructions

For the Dough

In a large bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
Add remaining sugar, melted butter, egg, and salt. Mix in flour gradually until a soft dough forms.
Knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
Punch down the dough, roll into a 14×9-inch rectangle. Spread with softened butter, then sprinkle with brown sugar, cinnamon, and raisins.
Roll up tightly from the long side, then slice into 12 rolls. Place in a greased 9×13-inch pan. Cover and let rise again until puffy (30–45 minutes).
Preheat oven to 350°F. Bake rolls for 20–25 minutes or until golden brown.