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Crunchy Cinnamon Raisin Buns

Crunchy Cinnamon Raisin Buns

5 1

Fill the house with the wonderful aromas from these delicious cinnamon raisin buns...it's a great way to start the day.

serves 12 buns

Ingredients

cost per recipe: $8.05

The price is determined by the national average.

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1

    egg

  • 1

    tablespoon water

  • 1 1/2

    cups raisins

  • 1

    cup packed brown sugar

  • 1

    teaspoon ground cinnamon

view nutrition info

How to Make It

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. 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. 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. 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.
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.
Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

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Ratings & Reviews

(1)
  • Debbie T.

    April 13, 2009

    Crunchy Cinnamon Raisin Buns

    Simple, easy to make and delicious. WOW!

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