Oatmeal Raisin Rolls

There’s something so hearty and comforting about a bowl of warm, cinnamon raisin oatmeal.

But after making oatmeal raisin rolls, I may never make a bowl of cinnamon raisin oatmeal again. The oatmeal ante has been upped.

The oatmeal raisin rolls have a striking resemblance to cinnamon rolls with raisins, but because they’re made with whole-grain oats and use far less butter and sugar, I told myself they were a healthy cinnamon roll. Exactly.

The rolls combine my love of highly textured, really chewy, moist bread and pair those qualities with the rolls I can buy in the Dutch grocery stores when I’m in Aruba, known as muesli rolls. I didn’t set out to create muesli rolls prior to making these oatmeal rolls are instead they’re based on my recent Honey Dinner Rolls recipe, for which I have the highest and utmost praise. It will likely be my plain white dinner roll recipe forever, even though there’s nothing plain about them.

Since I love that recipe, and because I also adore oats, raisins, and cinnamon, I wanted to create a roll that combined the best of both worlds. The resulting rolls strongly resemble my beloved muesli rolls, which I spend most of the year dreaming about until the next time I’m in Aruba. The Dutch-influenced breads and pastries on the island are sinfully perfect and it’s a good thing I enjoy warm weather running.

Although traditional muesli rolls tend to have some nuts, flax, pumpkin, or sunflower seeds, or oats sprinkled on top, those toppings unfortunately tend to either fall off and lay loose in the bottom of the plastic bag the rolls are sold in, or it falls off all over my kitchen floor. My husband and child have a knack for getting more breadcrumbs on the floor than in their mouths. From a flavor and texture perspective, these rolls are spot on with my muesli memories, minus the messy topping that I don’t prefer stepping in anyway.

If puff pastry, croissants, and challah are on one end of the bread density spectrum, these rolls are on the other. They are not light and fluffy airy puffballs and instead have teeth-sinking density, with a high degree of texture and chew factor. Bread flour, which makes any dough chewier to begin with, used in conjunction with the oats and raisins, created a real chewy party, destined to give your jaw a workout.

The dough is lightly sweetened with honey and the plump juicy raisins distributed throughout are plentiful. I’ve had muesli rolls and bread that incorporate other types of dried fruit, including apricots or currants, and substituting your favorite dried fruit from dried mango to diced Medjool dates or dried apples would be lovely in these.

Both the honey used in the dough as well as from the honey-butter mixture that’s brushed on the rolls prior to baking lends a rich, buttery, and sweetly discernible flavor, which doesn’t get lost in the shuffle as I find can happen with baked goods sweetened with honey. It’s akin to topping the best bowl of cinnamon-raisin oatmeal of your life with a little drizzle of melted honey-butter before digging in.

The honey-butter brushed on top also helps the rolls achieve a glorious amber hue and the mixture that runs down the sides and pools in the bottom of the pan creates a gooey, rich, and almost caramelized layer at the base.

To make these rolls, I began with the same amounts of water, yeast, egg, honey, and canola oil used in the Honey Dinner Rolls.

Then, in addition to just using bread flour as I had previously, I also added whole-rolled oats, raisins, and cinnamon, which warmly yet gently spices the dough.  I was a bit concerned that the oatmeal and raisins would somehow impede the rise, but I had nothing to worry about. I used Red Star Platinum yeast and they rose like champs into big, puffy, beautiful mounds that filled up every inch of my baking pan.

The dough can be kneaded by hand or in a stand mixer and after kneading it’s allowed to rise for about two hours. After the first rise, punch the dough down and lightly knead it by hand for about one minute. Allow the dough to rest for about ten minutes before shaping it into rolls as this resting period helps the gluten to relax and the dough will be more cooperative when trying to form it into rolls. It’s a thick yet springy dough and has a bit of mind of it’s own, reminding me that bread dough is very much alive.

When I previously made the honey dinner rolls, I divided the dough into one dozen equal-sized pieces but with this recipe, I divided it into sixteen pieces because there was more dough volume. The oats and raisins really bulked it up and only making one dozen would have yielded ridiculously large rolls and sixteen pieces seemed more appropriate.

Both recipes are baked using a 9-by-13-inch pan, and although some of the rolls in the center were a tiny bit crowded, if given the choice I would still remake them in one pan, rather than using two pans, for less overall dishes and hassle. If you prefer perfectly round globes, you may consider baking them in two pans. But crowding isn’t all bad because some of those center-cut rolls are extra soft, tender, and moist and are the ones I reach for first. Center pieces trump edge pieces, always.

Be careful when baking your masterpieces because the honey-butter mixture will be prone to burning in the final minutes of baking, and these bake up fast, in just about fifteen minutes. I don’t even leave the kitchen after I put them into the oven.

I loved every bite of these chewy rolls, with their slightly firm and sweet tops from the honey-butter, contrasted with the soft and dense interior. The bits of oats and chunky raisins did a marvelous job of sticking to my teeth with each hearty bite. They’d be perfect to put on the Thanksgiving table, the Christmas brunch table, or on any Tuesday afternoon you need a carbtastic pick-me-up.

And as a happy accident, now I have a recipe that’s part whole-grain cinnamon roll and also one that emulates my beloved Aruban muesli rolls, no passport required.

Oatmeal Raisin Rolls - A healthier spin on cinnamon rolls, these soft & chewy rolls are made with healthy oats & brushed with honey!

Oatmeal Raisin Rolls

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 16 generously-sized rolls, one 9-by-13-inch pan

Time investment includes the first rise of 2 hours, the punch down and resting time for 10 minutes, the second rise is 1 hour, and the baking time is 15 minutes. From start to finish, about 3 1/2 hours. They are worth every minute - consider making a double batch and freezing half for later.

These are fabulous hearty, chewy, and soft rolls, full of texture from the raisins and oats. They're lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, which lends both a golden color to the rolls and infuses them with a subtle sweetness. The rolls can be made ahead of time - make a batch from start to finish, freeze the rolls, and pull them out as needed for dinner, brunch, snacks, a special meal, or holiday gathering.

Ingredients:

1 cup water, warmed (120 to 130F for Red Star Platinum yeast, or 105 to 115F for most other yeast)

2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

1 large egg

1/4 cup honey

3 tablespoons canola oil

1/2 teaspoon salt, or to taste

3 1/2 cups bread flour (I use King Arthur Unbleached Bread Flour)

1 cup old-fashioned whole rolled oats (not quick cook or instant)

1 cup raisins (combination of raisins, cranberries, currants, or other dried fruit may be used)

1 1/2 teaspoons cinnamon

2 tablespoons unsalted butter, melted

2 tablespoons honey

Directions:

Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot.

To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.

Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour, oats, raisins, cinnamon, and beat until a dough forms. Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook.

With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 1/2 cup of flour. Knead dough for about 8 to 10 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. Place mounded ball of dough in a lightly greased large bowl and cover with plasticwrap. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip - Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn't escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise.

After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Knead for about 1 minute. Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes, making it easier to shape into rolls.

Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside.

Place dough on Silpat Non-Stick Baking Mat or floured work surface, and using your hands, roll it into a long cylinder, about 16 inches in length. Divide the log into 16 uniformly-sized pieces with a dough cutter or sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows of four. (Dough may also be rolled into just a simple 'plain ball', without pulling on the top surface of dough to create tension and not bothering to pinch off the bottom a bit, but I find they rise better and are fluffier if they're pinched off rather than just round dough globes)

After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 1 hour, or until rolls are nearly doubled in size. While dough rises, preheat oven to 400F. A good place for this rise is placing baking pan on the stovetop while oven is preheating for the carryover warmth.

Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside. After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 15 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn't burn in this very hot oven. Allow rolls to cool before serving. Serve with Honey Butter or Cinnamon-Sugar Butter.

Rolls may be stored at room temperature in an airtight container or ziplock bag for up to 4 days. Rolls also freeze very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. When ready to serve, unthaw them and if desired, immediately prior to serving warm them in a low oven (~175 to 200F) for a few minutes and just until warmed.

Recipe adapted from Honey Dinner Rolls

Notes

I highly recommend Red Star Platinum Yeast and King Arthur Bread Flour because they gave great results.

The recipe can be made by hand and kneaded by hand, it will just take you a bit longer. I am unsure if this recipe can be made in a bread machine as I don't have one. I suspect the dough could also be baked in loaf pans; I'd use two 9-by-5 inch loaf pans, but I have not tried it.

The rolls can be made ahead of time, making them from start to finish, freezing the finished rolls, and can be unthawed prior to needing them, and if preferred warming them gently and briefly in a low oven for that just-baked taste is nice. Although I haven't tried it, I would guess that after the first rise of ninety minutes, and after the dough has been shaped into rolls and placed in the pan, you could cover the pan and refrigerate it overnight, and bake the rolls off the next morning.

http://www.averiecooks.com/2012/11/oatmeal-raisin-rolls.html

Related Recipes:

Honey Dinner Rolls – These rolls inspired today’s recipe and they’re soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into. They’re the absolute best white dinner rolls I’ve ever had and I will make this recipe over and over for years to come when I need white dinner rolls. Highly recommended for Thanksgiving, Christmas, holiday gatherings, brunches, or any day of the week

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Challah – Light, fluffy, soft, tender, crossiant-like, and the best challah I’ve ever had and extremely easy to make. Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it

Cinnamon Swirl Bread – As close to a cinnamon roll as a bread can get and still be called bread rather than dessert. Rich, sweet, and light. This bread is for the cinnamon lover’s and is abundantly flavored with cinnamon, which is used twice in the bread recipe, and again in the cinnamon-sugar butter I serve it with

Outback Steakhouse Wheat Bread {Copycat Recipe} – This recipe is based on my love of Outback’s bread and makes two small loaves of hearty, dense, wheat bread and is a dead-ringer in terms of flavor. The bread is ever-so-slightly sweetened and is infused with subtle hints of molasses and coco. Serve with honey butter for even more authenticity

Oatmeal Raisin Cookies – Soft, chewy, tender and a timeless oatmeal raisin cookie recipe. I like to make them with a raisin medley, including golden raisins

Do you have a favorite recipe for oatmeal-raisin anything?

Feel free to link up your favorites because I love the combination of oatmeal-raisin anything.

In addition to the oatmeal-raisin recipe above, I made these No-Bake Oatmeal Raisin Cookie Dough Balls (vegan, GF) in the dark ages of my blog.

There’s Dark Rum Oatmeal Raisin Cookies, perfect for the adults at holiday parties because drinking your rum and eating it too (via cookies) is the best way.

These Peanut Butter Chocolate Chip Granola Bars (No-Bake, Vegan, GF) use ample amounts of oats and chewy raisins and they’re my favorite chewy granola bar recipe because the results are very Chewy Quaker granola bar-like in about ten minutes at home and I can customize the ingredients.

Do you have a favorite bread or roll recipe?

I’m love hearing about favorite tried-and-true bread recipes or even ones you have your eye on, links welcome. I’m particularly interested in cinnamon roll recipes that promise to be ‘the best’, as they’re on my agenda but like chocolate chip cookie recipes, everyone seems to have their favorite.

Thanks for the Red Star Platinum Yeast Gift Basket Giveaway entries – winner announced next post

I just returned home from a whirlwind weekend in Barbados at the Food & Wine and Rum Festival and I’m going to try to post about it later this week

   

124 Responses to “Oatmeal Raisin Rolls”

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    Ellen — November 20, 2012 at 12:50 am

    Wow, these look great-I love dense breads, more than fluffy brioche types, actually. I have a recipe for healthier cinnamon rolls that have raisins and a nice powdered sugar/milk type frosting on top(I favor that to the cream cheese type). I actually sort of want to make these and top it with that glaze…
    Anywho, these rolls look rad;)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:18 am

      I was going to do the frosting thing and then honestly, the cinn-sugar butter I was using was so good. Plus, I didn’t ‘need’ another thing to put frosting on, but I totally could have :)

      Reply

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    Marta @ What should I eat for breakfast today — November 20, 2012 at 1:32 am

    I’ve just pinned it to my list “to do”. Looks great, perfect for a breakfast.

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    Ana Cooks — November 20, 2012 at 1:35 am

    These are the most delicious rolls!
    Why is that everytime i visit your blog i get suddenly hungry?
    :)
    Thanks for the shots, recipes and inspiration!

    Reply

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    Liz (formerly VeggieGirl) — November 20, 2012 at 1:35 am

    It’s like portable oatmeal – perfect bread recipe! Thank you for posting this, cinnamon and raisins are a winning combination! :)

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    Michelle @ Eat Move Balance — November 20, 2012 at 2:13 am

    I love anything oatmeal-raisin. Dinner rolls are such a great idea! I think I grew up on oatmeal raisin bagels–there was a shop on my way to classes in college where I’d stop all the time. They had the best I’ve ever tasted.

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 2:00 pm

      I grew up on oatmeal raisin bagels with rock hard cream cheese from the school caf, too! In both h.s. and college. These rolls at least have some texture b/c boy those bagels I used to eat where dry cardboard city but I still liked them!

      Reply

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    sally @ sallys baking addiction — November 20, 2012 at 2:42 am

    Anything based on your recent honey dinner roll recipe is going into my “to-bake” list. Averie, I have GOT to make these. I love cinnamon rolls SO much and more often than not, I prefer them with raisins or some sort of chunk. Oatmeal raisin cookies are the bees knees and my absolute favorite cookie (like you!). Each recipe you are convincing me more and more to buy bread flour. It’s happeneing the next grocery store run I make and I can’t wait to start baking with it. And with the oats, the raisins, and the honey – you better believe I am considering this a health food! I love their soft interiors and beautifully brown & golden tops!

    The photos are just beautiful. The lighting is outstanding – did you have a good lighting atmosphere and weather condition the day you shot these? I had some crappy weather this past weekend – WAY too bright and harsh, but I’m looking forward to shooting in a different atmosphere at home this weekend. :)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 2:03 pm

      You will use bread flour as much as AP, if not more. In cookies for chewiness and in bread, buy it.

      Raisins, honey, chunky & chewy, and yes ‘health food’ :)

      There was a stretch about 2-3 weeks ago where I had TONS of food I needed to make/prep in advance of my trip and for posts and the lighting was clear and crisp and I found out time of day that I can shoot best – and then right as I was ended that streak, the clocks changed. Now everything is an hour earlier and I am not kidding – I just finished a shoot at 130pm (so that would be 230pm just 2 weeks ago) but due to the days being so short now, it just never really POPPED with the bright bright light. I played with lighting/shadows but the over *quality* of the light was not intense. Not a cloud in the sky, blue skies and pretty, but just….the tonality of the light right now is so hard this time of year, even in the.middle.of.the.day!

      Reply

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    Leanne @ Healthful Pursuit — November 20, 2012 at 3:52 am

    Way to capture all of that comforting, amazing oatmeal power in a beautiful roll! Wow, these look amazing. I’m happy to hear that I’m not the only one that requires carbtastic pick-me-ups every once in awhile!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:59 pm

      I could live on carbs, some fat, and protein is almost not necessary for me. I joke. Sort of. I really could just exist on carbs quite happily :)

      Reply

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    Aimee @ ShugarySweets — November 20, 2012 at 3:56 am

    Averie you have completely mastered the whole bread baking! These look absolutely divine!!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:58 pm

      And I promise this is my last bread recipe for awhile – I had to get rid of the bread backlog though!

      Reply

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    little kitchie — November 20, 2012 at 4:32 am

    healthy cinnamon rolls, sign me up! ;) these look gorgeous!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:58 pm

      Well – they may not be a true ‘cinn roll’ but they’re along those lines – and I tell myself they’re healthy-ish :)

      Reply

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    Carrie@Bakeaholic Mama — November 20, 2012 at 4:37 am

    Seriously we are on the same wave length these days. I posted an oatmeal bread/roll recipe yesterday. I love that you put raisins in yours. I loooooove raisins in everything my husband does not so I rarely bake with them :(

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:57 pm

      He’s a raisin un-lover? There are some people that don’t like them – more for us! :)

      Reply

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    Heather (Where's the Beach) — November 20, 2012 at 5:32 am

    Oh I love the way those look – the density looks perfect. And I’m guessing just a hint of sweetness. I use King Arthur bread flour as well. I’ve not been able to find a WW pastry though. Not sure if they just don’t make it or our stores just don’t carry it.

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:56 pm

      They only make whole wheat, not WW pastry. As far as I know, I’ve checked their online store. I use white whole wheat that’s a store-brand of Kroger/Ralph’s and also use the K.A. whole wheat – and have added vital wheat gluten here and there to my wheat doughs for some extra oomph!

      Reply

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    Elaine @ Cooking to Perfection — November 20, 2012 at 5:59 am

    Omgosh Averie these look DELICIOUS! But I’m so impatient and hate waiting for bread to rise. It’s pretty bad…I call myself a food blogger and yet I avoid most things that take more than an hour. When I do finally get my patience in line, I’m making these for sure. They look so doughy and soft and delicious. There isn’t much that beats freshly made bread!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:55 pm

      Three hours is nothing! There are certain desserts I have to make in day(s)-long stages b/c of setting up, baking it, when they will be done & cooled with regard to lighting, time of day, so I’m used to it! But years ago I would have laughed at myself :) But I hope you do try them!

      Reply

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    Liz (Little Bitty Bakes) — November 20, 2012 at 6:15 am

    Would it be wrong if I made these and cover them in icing?! They’d be healthy because there’s oatmeal & raisins in there, right? ;)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:54 pm

      Omg the first commenter on this post said the same thing about icing and although it would have.been.so.easy to add it, I restrained myself. Lol

      Reply

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    Christine (The Raw Project) — November 20, 2012 at 6:25 am

    How fun, great idea turning cookies into rolls and the texture looks wonderful. They look perfect!

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    Jess — November 20, 2012 at 6:41 am

    These are gorgeous, Averie. They are so comforting and full of such delicious things, I can imagine being very happy to wake up to smell these baking on a winter morning!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:53 pm

      And I was so.cruel.to.myself b/c I started these at like 10pm one night. So they finished up about 130am or so & then I went to bed but I couldn’t.have.one until morning til the light came out and I could take pics of them! Need to work on my timing for the next round!

      Reply

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    Jessica@AKitchenAddiction — November 20, 2012 at 6:48 am

    These sound fantastic and look perfect! I love homemade rolls packed with cinnamon and oats!

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    Maryea {happy healthy mama} — November 20, 2012 at 7:00 am

    Wow–these look incredible! Well done, Averie. :-)

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    Erin@LawStudentsWife — November 20, 2012 at 7:27 am

    GORGEOUS Averie! I love adding all kinds of yummy mixins (like cinnamon and raisins) to my oatmeal and can only imagine how delicious it would be transformed into these beautiful rolls. Another wonderful bread recipe. Thanks!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:51 pm

      And they rise, perfectly :)

      And yes cinn/raisins and add-in’s are so fun to play around with!

      Reply

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    Hayley @ The Domestic Rebel — November 20, 2012 at 7:32 am

    OH. MY. GOSH. I don’t even like raisins but I am clawing at the screen for one of these rolls. They look INCREDIBLE!!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:51 pm

      You’re one of those don’t like raisins people, eh? We need to work on that :)

      Reply

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    Laura (Tutti Dolci) — November 20, 2012 at 9:23 am

    In love with these rolls – the honey-butter is a must!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:50 pm

      Yes it totally is and it just adds SO MUCH to the overall flavor! Thanks for the pin! I repinned some things from your fab boards!

      Reply

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    Jackie @ The Beeroness — November 20, 2012 at 9:59 am

    LOVE these, but you know how obsessed with bread I am these days. You should start a new blog called Averie Cooks Bread ;)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:50 pm

      The commenter right after you said the same thing!!! I promise this is the last roll/bread recipe for awhile. I have nothing more in my drafts but there for awhile, I was in bread back-log :)

      Reply

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    Meagan @ Scarletta Bakes — November 20, 2012 at 10:28 am

    You really should start an Averie Bakes Bread blog… :) I love the idea of having something, just a little something, on Thanksgiving Day that has the taste of cinnamon raisin in it. Even for T-Day morning breakfast! It’s just such a classic, comforting flavor combination that’s perfect for the season. I love these rolls and I really love how natural and straightforward your recipe is, including that you bake the rolls in a 9 x 13 pan. Fantastic!

    Anyway, I hope that you’re thoroughly enjoying your travels and I really hope that you and your family enjoy a wonderful, WONDERFUL Thanksgiving holiday, my friend!! :) HUGS!!!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:49 pm

      I promise this is the last roll/bread recipe for awhile. I have nothing more in my drafts :) And yes these rolls in a 9×13 pan – so much easier than some of the ways I see people bake bread! In unmpteen small circular pans…ummm, no.

      And what a sweet, sweet, heartfelt comment, thank you, Meagan! I hope the same for you and your fam and I’m back – whirlwind!! But fun!

      Reply

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    Paola @ gnom-gnom.com — November 20, 2012 at 12:09 pm

    I LOVE cinnamon rolls, but I am generally turned off once I read the ingredient list. I must say that I am definitely looking to try these soon. Pinned and on the list to go! Thank you Averie- you are pretty much amazing.

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 1:47 pm

      Glad you want to try them and thanks for pinning! They are definitely more dinner roll than cinnamon roll, but there’s a cinn roll resemblance, for sure!

      Reply

      • Kelly @ Femme Fitale replied: — November 20th, 2012 at 9:40 pm

        Ahhhh! I agree with Paola. The ingredient list is perfect and does not scare me away like most rolls/buns (plus, I already have everything in my cupboard).

        Just came across your blog today, and love it. I will be back :)

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    Rachel @ The Avid Appetite — November 20, 2012 at 12:15 pm

    Beautiful! Love the shot of all the rolls lined up in the pan looking fresh out of a magazine. I want to eat one now!

    Reply

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    Ruby @ The Ruby Red Apron — November 20, 2012 at 2:40 pm

    I love that these rolls are like a healthier version of cinnamon rolls. I love cinnamon rolls but the calories…not so much! Actually are these lower in calories? hehehe
    They look too delicious to be true!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 3:09 pm

      Yeah I woulnd’t call them healthy or low cal. “Better for you” than a Cinnabon probably but hardly “good for you” if you know what I mean! Broccoli is good for you :)

      Reply

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    Valerie — November 20, 2012 at 2:52 pm

    Beautiful! I love a nice chew to my rolls. And thanks for reminding me that I need to pick up some bread flour! :)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 3:09 pm

      Thanks for LMK that you love-love-love those pumpkin rolls. Just went back to your site and saw that!

      Reply

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    Alison @ Ingredients, Inc. — November 20, 2012 at 3:00 pm

    this looks amazing! I want some

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    jackie @ marin mama cooks — November 20, 2012 at 4:18 pm

    Hey girl! Welcome back to Cali. You are truly becoming the baker queen. Give Averie some yeast and watch her go! Your bread baking skills are growing by leaps and bounds and you’re inspiring me in so many ways!
    I have been dealing with my word press move all week and it’s been fun (not really). I lost all of my pin counts (just like before with that daily meal fiasco) and some links got botched up, but they all seem to be working now. It’s tough not being in control of your blog while someone else does the work. I’m glad it happened on a “vacation” week. Anyway, I’m staying put at word press (I guess I’m not really officially with word press, I’m my own site not word press.com) Yaay! I do wish I had listened to you earlier and made the move in the beginning months of my blog, before I started getting real traffic. Oh well, at least I did it when it was just over a year, right?

    Jackie :)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 5:13 pm

      Glad you are doing the migration now! You will look back in a year and be so happy you did it now, not then. The sooner the better! And sorry about everything you lost – I lost 100% of all my comments on 100% of all my posts spanning about an 18 mo timeframe. People leave nice things in the comments, useful links, they tell me they made something and alterations they made or their results and to lose those….ugh….

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    Christina @ The Beautiful Balance — November 20, 2012 at 4:23 pm

    You are on a roll with bread making!…so punny :P

    Seriously, I am drooling over these and your honey dinner rolls.

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    Paula — November 20, 2012 at 4:53 pm

    These look like a wonderful combo of some of your previous bread recipes–oatmeal adds nice texture and “heartiness” for me! This is like a bowl of oatmeal baked up into a portable package. Perfect for eating on the run too–no spoon required! I took a look at those cookies you bookmarked and the frosting and cookie base is pretty much a dead ringer for mom’s cashew cookies. I have thought about just using cashew (or pecan) butter in place of the actual nuts in that recipe–should still be nutty without the chunks.

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 5:11 pm

      I was looking at that link, and there are others Ive seen on Pinterest floating around that are similar to that, and I’m going to do something with those, and soon here…I’m just not sure how/what exactly. I am going to avoid as many whole nuts as possible….we shall see…

      And this bread is so HEARTY! Yes, I feel real…’wholesome’ as I’m chewing on all those whole grains :)

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    Michele Sparrow — November 20, 2012 at 4:57 pm

    I love the depth of textures in these rolls! When I was in college, every morning I would eat a toasted cinnamon raisin bagel and a bowl of oatmeal on campus at 7 am before my day began. I love that combination of flavor and while I love cinnamon rolls, it is nice to have the raisin and cinnamon trump over a sweet frosting.

    I am set to make your honey rolls tomorrow for Thanksgiving. I always get nervous when I am getting ready to make a bread recipe I have not tried before. They look amazing and my family will love them, I know! Wish me luck! ;-)

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 5:09 pm

      They have so much depth & texture and I used to eat a cinn-raisin bagel with rock hard cream cheese every day in h.s. and college! And I loved it. And these trump those bagels by a million miles!

      Don’t be nervous about the rolls – they are foolpoof! Use your bread flour and good yeast and you know the drill from there. Keep me posted!

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    Laura Dembowski — November 20, 2012 at 5:42 pm

    I love oatmeal raisin anything and everything. The oatmeal cookies on my blog are still one of my favorite things I’ve made. I’ve never had oats in bread before. I bet it gives amazing texture. I would definitely love one of these for breakfast!

    Reply

    • Averie @ Averie Cooks replied: — November 20th, 2012 at 8:53 pm

      Oh you have to try oats in bread! It does give great texture and these are rolls, so it’s amplified b/c the oats are worked into the dough as a dry ingredient, rather than just dusted on top like many loaves of bread are with oats just sprinkled on.

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    Colleen — November 20, 2012 at 7:33 pm

    Gorgeous photos, Averie! Those rolls look absolutely perfect :)

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    Annie @ Annie's Noms — November 21, 2012 at 12:44 am

    Oh yum!! I love anything with oats and raisins! I have to make these, just pinned them so I keep drooling over your gorgeous photo and make some for myself! :)

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    Jen @ Savory Simple — November 21, 2012 at 4:49 am

    What a lovely combination of flavors for a roll.

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    Jennifer @ Peanut Butter and Peppers — November 21, 2012 at 6:46 am

    Oh my! You are on a bread roll!! So to say! Your rolls looks so amazing!!!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:14 am

      This is my last bread for awhile now :) I was in carb city & loving it! LMK how things go if you make anything!

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    Alisa — November 21, 2012 at 7:32 am

    You know, you make pinning very time-consuming – I have to choose just one from among all these amazing pictures! :)

    Definitely making these. Have an amazing Thanksgiving Averie!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:13 am

      When I read the first sentence of your comment before the punchline I had a mini heart attack, thinking what now is wrong with my site! Lol

      Happy TG to you! :)

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    LiztheChef — November 21, 2012 at 8:19 am

    You are really on a roll, here, Aver ie – sorry I couldn’t resist the pun. I think I can smell these all the way down Washington Street to my house…Happy Thanksgiving!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:10 am

      I was seriously thinking of making a bread donation to you a few weeks ago when I was in carb city over here :)

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    Bree — November 21, 2012 at 11:03 am

    These look so perfect for fall-yum!

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    Jolene (www.everydayfoodie.ca) — November 21, 2012 at 1:12 pm

    I’ve never made oatmeal raisin anything! Haha, but I really like oatmeal raisin stuff.

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    Chung-Ah | Damn Delicious — November 25, 2012 at 12:50 am

    There is a bit of a time investment here but I’m sure it’s so worth it! You know me and my obsession with rolls!

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    Tasha - The Edible Earth — November 26, 2012 at 10:15 pm

    These look amazing Averi! I will be making these soon!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 11:36 pm

      Can you make me some of that amazing vegan lentil loaf of yours, too! LMK if you try the cookies and what you think :)

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    Margaux — December 21, 2012 at 11:44 am

    Wauw! So shiny! As I scrolled down and read the delicious descriptions and process I became more and more convinced that this was going to be a near-future late Sunday morning treat with some heated soy milk, cinnamon , chia and linseed seeds drink of delight! I’m going to have to substitute the egg for the chia seeds, but otherwise this is lush and gloriously enticing.

    Reply

    • Averie @ Averie Cooks replied: — December 21st, 2012 at 2:35 pm

      If you make a vegan version, please LMK how they turn out! I honestly think you’ll be FINE without the egg. They are super dense and not a light and airy roll so the egg really isn’t there to keep them fluffy – more to just bind. I think chia will be just fine!

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    Jessibel — December 27, 2012 at 4:12 pm

    Hi Averie,
    This is my first time commenting, but I must confess that I have been stalking your recipes for a few months now and love everything I’ve tried so far. Your Cranberry White Chocolate Chip and Chocolate Chip and Chunk cookie recipes made wonderful Christmas gifts for my son’s school teachers last week…So needless to say, I love your blog! I just made the Oatmeal Raisin Rolls recipe and it came out AMAZING!

    You mentioned you’ve never made these in a bread machine…so in case anyone wants to try Averie’s recipe, it works! I kept the recipe intact, I used the dough setting and then let it rise an additional hour. Then I split the dough into two loafs and left them to rise for an extra hour. Then I spread your honey butter topping and baked it for 35 mins. at 375. Success!

    Averie, Thank you so much for this blog!

    Reply

    • Averie @ Averie Cooks replied: — December 27th, 2012 at 4:27 pm

      Jessibel hi and thanks for reading, writing, and making my recipes! First, glad the white choc/cranberry & choc chip/chunk cookies were both hits. They are two faves of mine, too!

      And I am so glad to hear you just made these! I don’t have a bread machine but it’s nice to know the recipe works in it! And that you made the recipe into 2 loaves with the honey butter topping – oh yes, can’t forget that :)

      Please keep trying things as you have time and thanks for the feedback – I love to hear all the field reports!

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    Daniela — January 25, 2013 at 12:36 am

    I had been wanting to try this recipe for soooo long and tonight I finally made them! I was so excited while making them and could not wait to taste them. When they were done, they looked exactly like yours! Yay me, right?! Yeah…that was until I bit into one. They tasted horrible, just horrible. What had gone wrong?! I was sooo upset. I followed the recipe just like it said and they even looked perfect, so why didn’t they taste perfect?! I pondered all night about it until finally, at 2:30a.m, it hit me! I used COCONUT OIL! That’s the only thing I did different in this recipe. So please , now I MUST know, is that what could’ve changed the flavor of my rolls? Does the type of oil used affect the flavor of these? I only have extra virgin olive oil in my house, would that work better instead? Please respond! I would love to try and make these again could’ve changed the flavor of my rolls? Does the type of oil used affect the flavor of these? I only have extra virgin olive oil in my house, would that work better instead? Please respond! I would love to try and make these again

    Reply

    • Averie @ Averie Cooks replied: — January 25th, 2013 at 12:43 am

      Ok if the rolls rose, baked up perfectly, etc and all was well, up to the taste, I’m thinking that your oil went rancid. Or that your honey did. Something was spoiled because these rolls are a bit sweet, with just a lovely flavor. Nothing bad about them at all. And I actually think coconut oil is a fine oil to use; I don’t like olive oil in baked goods. I recommend canola or vegetable b/c it’s neutral-flavored. Go buy a 99 cent jar of oil! Start fresh with new oil, and new honey. Or maybe it was your oats? SNIFF everything, taste everything before it goes in. Something somewhere is bad/spoiled. Sour butter? I would start fresh with clean, new ingredients. There are so many things that could go wrong but I would suspect first and foremost, it’s the oil, then the honey.

      “Does the type of oil used affect the flavor of these?” <– of course. I mean, if I put peanut oil in them, of course it would effect taste. As would coconut, olive, hemp, grapeseed. I always call for neutral oils. Just buy a small bit of new oil and try again! And write back and LMK how it goes!

      Reply

      • Daniela replied: — January 25th, 2013 at 1:07 am

        Hmm..that’s interesting because all of my ingredients are practically new. I used the oil just the other day, I tasted the honey before pouring it in the mix, I used the oatmeal a couple of days ago, the flour is practically new, etc. Nothing seems to be spoiled! I think maybe the butter? Because when I tasted the honey butter, it was an alright taste.
        Oh and I wasn’t doubting your recipe! I’ve made recipes on here and have LOVED them. I’ll figure it out on my end and definitely let you know. Thanks for the help!

        • Averie @ Averie Cooks replied: — January 25th, 2013 at 1:16 am

          Good luck getting to the bottom of it. Sometimes food can react when in the presence of other foods; maybe the coconut oil reacted with say, the raisins. And they gave off a chemical that then reacted with the oats while baking (just hypothetical) and that created a strange taste. I just don’t know. I recommend trying the recipe exactly as written, with fresh ingredients, and I bet it’s going to be fine! But keep me posted and I knew you weren’t doubting the recipe, but thanks for saying that anyway!

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    Daniela — January 25, 2013 at 12:40 am

    Sorry, had a little glitch in my last comment. Hole you understood the last part though!

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    jyllzie — February 6, 2013 at 9:01 am

    Hi Averie,

    Love your blog. When I have some free time I find myself going back and perusing your past recipes over and over :)
    BTW – King Arthur does make whole wheat pastry flour…although I usually buy it in bulk at either Winco or Whole Foods.

    Reply

    • Averie @ Averie Cooks replied: — February 6th, 2013 at 9:27 am

      They do make it yes but unfortunately it’s tricky to buy in stores here and ordering from their website is the only way but I have a bag of it – great stuff!

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    Terry Claxton — February 9, 2013 at 1:14 pm

    Hi Averi,
    I made your cinnamon raisin English muffin bread yesterday. It was yummy! Today I tried your oatmeal cinnamon raisin muffins. Followed the recipe to the letter. Noticed the bread was kind of dry when it was kneading. Now after 2 hours it hasn’t risen very much. I know the yeast is good, as I used it yesterday. I didn’t kill the yeast because I used a thermometer to check the temp. Got any ideas to what could be wrong?

    Reply

    • Averie @ Averie Cooks replied: — February 9th, 2013 at 4:54 pm

      If you follow a bread recipe to the letter, you *could* have overfloured the dough. Dough should be somewhat moist; not so moist it doesn’t come together but not ‘kind of dry’ either. I suspect you added too much flour. Or that your yeast somehow didn’t activate properly and although they worked yesterday with the water you used then, temperature, etc…today’s batch could be a different story. Unlikely but it’s possible. I would say you added too much flour and the dough is so heavy it’s not rising well. I would still bake them and realize they will be dense :) And then next time, use less flour based on how your dough feels and looks that day.

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    Terry Claxton — February 10, 2013 at 11:20 am

    Thanks, Averi, I believe you are right. When adding the last cup of flour, I thought it was too much. They turned out somewhat dry and heavy….but still tasty. Can’t wait to try this recipe again! I will get it right. :)

    Reply

    • Averie @ Averie Cooks replied: — February 10th, 2013 at 2:13 pm

      Yes bread is such a delicate thing sometimes…even when I remake my own recipes, one day I may need 3 3/4 cup flour, another day I may need 4 1/2 cups. It’s dependent on weather, humidity, the other ingredients, etc. Glad you still baked them but yes, density happens with over-flouring. Plus with the oats, they will soak up alot of moisture and some brands will do that more than other brands. You could have had thirsty oats :)

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    Amy C — March 3, 2013 at 5:19 pm

    I just made these today and OMG they are phenomenal!! I should have made a double batch like you said! I will next time!!!

    Reply

    • Averie @ Averie Cooks replied: — March 3rd, 2013 at 5:41 pm

      Thanks for coming back to LMK you made them! More so than any other recipe, I love love love it when people make my yeasted breads/rolls. Makes me feel like all that typing and writing was worth it when even one person makes it – so thanks for trying this recipe! And not sure if you’re a cinn roll fan, but these are sensational http://www.loveveggiesandyoga.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html

      And the honey dinner rolls that I linked in the post, for a straightup dinner roll, no raisins or oats, they’re my fave rolls ever! Thanks for reading my blog!

      Reply

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