Crunchy Cinnamon Raisin Buns
Recipe from Pepperidge Farm Puff Pastry

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


Crunchy Cinnamon Raisin Buns

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Servings: 12
Prep Time: 1 hr
Total Time: 1 hr 35 mins
Related Categories: Breakfast and Brunch, Cinnamon Bread, Cinnamon Rolls, Cinnamon Rolls
 
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Ingredients
  • 1  pkg.
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
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  • 1 
    egg
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  • 1  tbsp.
    water
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  • 1 1/2  cups
    raisins
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  • 1  cup
    packed brown sugar
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  • 1  tsp.
    ground cinnamon
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Directions
1.
Heat 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.
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.
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.
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.
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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