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. It's a new twist on cinnamon rolls recipes thanks to Campbell's Kitchen; good luck resisting these easy buns.
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Preparation Time20 min
Cooking Time25 min
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg
- 1 tablespoon water
- 1 cup packed brown sugar
- 1 1/2 cup raisins
- 1 teaspoon ground cinnamon
Preheat the oven to 375 degrees 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.
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