Cinnamon Raisin Rolls

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Published 2008

Prepare Cinnamon Raisin Filling, leaving the raisins separate for now; you will need 1 small batch, or about 10 ounces (300 g), for each unit of dough, as scaled in step 2.
Scale Danish Pastry Dough (Brioche-Style) into 22-ounce (615 g) units. Roll out each unit into a rectangle 20 × 10 in. (50 × 25 cm). For the neatest results, roll slightly larger and trim to size with a knife or pastry wheel.
Spread the filling evenly over the dough with a palette knife, sprinkling the raisins over the dough after the filling has been spread. Leave a narrow band of dough uncovered along the top edge (a).
Roll up tightly from the bottom edge into a cylinder 20 inches (50 cm) long (b).
Cut into 8 slices 2½ inches (6 cm) thick (c).
Place on a baking sheet lined with parchment and tuck the loose edge of the roll underneath. With the palm of the hand, flatten each roll to about 1 inch (2.5 cm) thick (d).
Proof for 25 minutes at 85°F(30°C).
Bake at 350°F(180°C) for 15 minutes.
Brush with clear glaze or apricot glaze when cool.

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