Yield
4 dozen

How to Make It

Step 1

Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.

Step 2

Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.

Step 3

Place dough in a well-greased bowl, turning to grease top.

Step 4

Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Step 5

Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Step 6

Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.

Step 7

Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Step 8

Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an "X" shape.

Ratings & Reviews

PaullyWally's Review

rlac12
March 01, 2012
I have made these rolls for many years. They are absolutely delicious. Roll out on a floured Silpat. Any leftover buns make great ham sandwiches.

portland's Review

PaullyWally
March 29, 2010
the dough was very soft, making it a little difficult to work with for shaping. interesting to shape buns with a biscuit cutter. cinnamon added a nice flavor. buns were good but a little too soft for my taste.

Pam1947's Review

portland
April 01, 2010
I believe these rolls are to be decorated with a "cross", not an "X". They came into being to commemorate Good Friday. Is MyRecipes.com being politically correct or just dense?