Crunchy Cinnamon Raisin Buns

Fill the house with the wonderful aromas from these delicious cinnamon raisin buns...it's a great way to start the day.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 25 minutes
  • cool: 10 minutes
  • total: 95 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water
  • 1 1/2 cup raisins
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.  Place paper liners into 12 (2 1/2-inch) muffin-pan cups.

  2. Place the raisins into a small bowl and add hot water to cover.  Let stand for 5 minutes.  Drain the raisins well in a colander.  Add the brown sugar and cinnamon and toss to coat.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Brush the pastry with the egg mixture.  With the short side facing you, spoon half the raisin mixture on the bottom half of the pastry to within 1 inch of the edge.  Roll up like a jelly roll.  Press the seam and tuck the ends under to seal.  Brush with the egg mixture.  Repeat with the remaining pastry sheet.

  4. Cut each roll into 6 (2-inch) slices.  Place the slices, cut-side down, into the muffin-pan cups.  Brush the tops with the egg mixture.

  5. Bake for 25 minutes or until the pastries are golden brown.  Remove the pastries from the muffin-pan cups and let cool on a wire rack for 10 minutes.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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