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Soft Cinnamon Kismis Rolls
rivindurahal

Soft Cinnamon Kismis Rolls

Pillowy, golden yeasted rolls swirled with buttery cinnamon sugar and plump kismis (golden raisins) plumped in hot water. Finished with a light vanilla glaze, they are soft for days and perfect with chai or coffee.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising 1 hour 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert, Rolls, Snack
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

  • Dough
  • 0.75 cup whole milk warmed to about 40°C / 105°F 180 ml
  • 2.25 teaspoons instant yeast one 7 g packet 7 g
  • 0.25 cup granulated sugar 50 g
  • 3 cups all-purpose flour plus extra for dusting 375 g
  • 0.5 teaspoon salt 3 g
  • 0.5 teaspoon ground cardamom 1 g
  • 1 large egg room temperature 50 g
  • 4 tablespoons unsalted butter melted and slightly cooled 57 g
  • Kismis cinnamon filling
  • 0.5 cup golden raisins kismis (75 g)
  • 0.25 cup hot water for soaking the raisins 60 ml
  • 4 tablespoons unsalted butter very soft 57 g
  • 0.33 cup light brown sugar packed 70 g
  • 1.5 tablespoons ground cinnamon 12 g
  • 1 pinch salt
  • Vanilla glaze
  • 0.75 cup powdered sugar sifted 90 g
  • 2 tablespoons milk plus more as needed 30 ml
  • 0.5 teaspoon vanilla extract 2.5 ml

Equipment

  • Large mixing bowl
  • stand mixer with dough hook (optional)
  • 9x13 inch (23x33 cm) baking dish
  • Rolling Pin
  • sharp knife or unflavored dental floss
  • Small saucepan

Method
 

  1. Make the dough
    Soft Cinnamon Kismis Rolls
  2. Stir the warm milk, yeast and a teaspoon of the sugar together in a large bowl. Let it sit for 5 to 10 minutes until foamy.
  3. Add the remaining sugar, flour, salt, cardamom, egg and melted butter. Mix until a shaggy dough forms, then knead by hand for 8 to 10 minutes (or 6 minutes with a dough hook) until smooth, soft and slightly tacky.
    Soft Cinnamon Kismis Rolls
  4. Place the dough in a lightly greased bowl, cover and let rise in a warm spot for 60 minutes, until doubled in size.
  5. Prepare the filling
    Soft Cinnamon Kismis Rolls
  6. While the dough rises, soak the raisins in the hot water for 10 minutes, then drain well and pat dry. In a small bowl, mix the soft butter, brown sugar, cinnamon and pinch of salt into a spreadable paste.
  7. Shape and bake
    Soft Cinnamon Kismis Rolls
  8. Turn the risen dough onto a lightly floured surface and roll into a rectangle about 16 x 12 inches (40 x 30 cm). Spread the cinnamon butter evenly over the dough, leaving a 1 cm border on one long edge. Scatter the raisins over the top and press them in gently.
  9. Starting from the long edge with the filling to the edge, roll the dough up tightly into a log and pinch the seam closed. Trim the ends, then cut into 12 equal rolls using a sharp knife or unflavored dental floss.
    Soft Cinnamon Kismis Rolls
  10. Arrange the rolls cut side up in a greased 9x13 inch baking dish. Cover and let rise for 20 minutes, until puffy. Meanwhile, preheat the oven to 180°C (350°F).
  11. Bake for 22 to 25 minutes, until golden brown on top and the centers are cooked through (an instant-read thermometer should read about 90°C / 195°F). Cool in the pan for 10 minutes.
    Soft Cinnamon Kismis Rolls
  12. Glaze and serve
  13. Whisk the powdered sugar, milk and vanilla until smooth, adding a few drops more milk if too thick. Drizzle over the warm rolls and serve immediately.
    Soft Cinnamon Kismis Rolls

Video

Notes

Make ahead: After shaping, cover the pan tightly and refrigerate overnight (up to 16 hours). Let the rolls sit at room temperature for 45 minutes before baking.
Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm for 15 to 20 seconds in the microwave before serving.
Tips: Soaking the kismis prevents them from drawing moisture out of the dough and burning. Unflavored dental floss gives the cleanest cuts without squashing the swirls. For a dairy-free version, use oat milk and vegan butter. Add 1/4 cup chopped toasted cashews or almonds to the filling for crunch.
Nutrition per roll
Calories 285 kcal
Carbohydrates 47 g
Protein 5 g
Fat 9 g
Saturated fat 5 g
Cholesterol 37 mg
Sodium 150 mg
Potassium 135 mg
Fiber 2 g
Sugar 21 g