By adding in oats, cinnamon, raisins and a couple other special ingredients we have transformed the traditional cinnamon roll into an amazing oatmeal raisin cookie cinnamon roll.
Cinnamon rolls are my jam! If I could eat a whole pan without going up a couple pant sizes I would. Who wouldn’t, honestly? It’s almost December! I can hardly believe it. December is a super busy month for me and an expensive one for my boyfriend, haha. On the 9th I’ll be turning twenty-two years old. On the 21st we’ll be celebrating 5 long years together and of course of the 25th we celebrate Christmas.
This year we’ll be celebrating Christmas at our own house but we will be making our way to our home town the weekend before to spend time with family. Does anyone else absolutely despise traveling. Our hometown is only about two hours away but I dread making the trip every single time. I think I worry about the weather too much, but there’s a good reason for that considering we live in Pennsylvania.
Driving back from Thanksgiving we ran into a snowstorm about half way home. I was a nervous wreck because it was my first time driving in the snow this season and it was dark outside. There’s nothing that scares me more than driving in a snowstorm at night.
I would much rather snuggle up on the couch during a snowstorm versus drive in one. Who wouldn’t? One of my favorite sinful treats to snuggle up with in the winter are cinnamon rolls. They’re the perfect comfort food in the winter months. Everything about them is perfection.
Now I normally don’t like raisins in my baked goods. They’re sneaky and they make me angry BUT in this particular recipe they really pull the whole thing together. I mean we really couldn’t call them oatmeal raisin cookie cinnamon rolls if we left out the raisins now could we?
- 1 cup warm milk (110º F)
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1/3 cup dark brown sugar, packed
- 2 large eggs
- 1/3 cup butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup raisins
- 2/3 cup "old fashioned" rolled oats
- 4 1/2 cups all purpose flour
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons butter, softened
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- pinch of salt
- In the bowl of your stand mixer combine warm milk, yeast, and 1 teaspoon granulated sugar. Stir and let stand for approximately 10 minutes or until foamy.
- Once foamy mix in dark brown sugar, eggs, melted butter, vanilla, ground cinnamon, and salt. Add After it is well combined mix in the raisins, oats, and flour. Allow the dough to come together and knead for 5 minutes.
- Remove dough from the bowl and form it into a ball and place into a well greased bowl. Cover with plastic wrap and rest in a warm place for approximately 1 hour or until doubled in size. After dough has doubled in size, remove from bowl and let rest on a lightly floured surface for 10 minutes.
- In a small bowl combine the filling granulated sugar, dark brown sugar, and cinnamon.
- Grease a 13 x 9 inch pan with non-stick baking spray; set aside.
- Roll dough out into a large rectangle (approximately 12 x 22 inches).
- Once the dough is rolled out evenly spread the softened butter evenly over the dough.
- Once buttered, spread the filling mixture over top the dough evenly.
- Roll up the dough into a log.
- Cut into 16 equal portions with floss or pastry cutter and place into the greased 13 x 9 inch pan. Cover and let rise for approximately 30 minutes, or refrigerate and let rise overnight for morning. While rising preheat oven to 350º F.
- Bake rolls for approximately 35 minutes.
- For the icing combine powdered sugar, butter, heavy cream, vanilla, and salt.
- Pour the icing over the slightly warm cinnamon rolls and enjoy!