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Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.
These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)
Why You’ll Love These Rolls (Besides the Fact That They’re Delicious)
- The dough is soft, fluffy, and foolproof. It’s my simplified cinnamon roll dough, so you don’t need a degree in pastry arts to pull this off.
- The custard is homemade but easy. No fussy tempering, no curdled disasters—just silky, creamy perfection.
- They look impressive. Like something you’d buy at a fancy bakery, but without the $6 price tag and judgmental barista.
Before You Start – Pro Tips for Success
Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.
The Dough – Soft, Fluffy, and Worth the Wait
This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.
- Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
- Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
- Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
- How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.
The Custard
Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.
- Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
- Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
- Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.
The Raisins – Let’s Talk About It
Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.
- I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
- Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.
Rolling & Slicing Without the Mess
Here’s where things can get messy fast. But don’t worry—I’ve got you covered.
- Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
- Don’t overfill the rolls unless you want custard explosions in your oven.
- Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.
These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.
Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.
Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.
Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.
First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.
Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).
Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.
Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.
Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.
Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.
Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.
Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.
Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.
Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.
Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.
Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!
Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.
Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.
Ovens vary! Start checking at 15 minutes—you want them golden, not burned.
Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.
Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.
Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.
Frequently Asked Questions
Why is my dough not rising?
Because yeast has one job, and yours is apparently on strike. Here’s what could be going wrong:
✔ Your yeast is dead. If it didn’t get foamy when proofing, toss it and start over. (Yes, really. No, it won’t magically work later.)
✔ Your kitchen is freezing. Yeast hates the cold. Pop the dough into a just barely warm oven, and it’ll behave.
✔ You rushed the rise time. Dough takes time, and impatience is the enemy of fluffiness.
Can I use instant yeast instead of active dry yeast?
Yep! Just skip the proofing step and mix it straight into the flour. No changes to rise time needed.
My custard is lumpy—help!
Ah, the dreaded custard clumps. A few possible culprits:
✔ You didn’t whisk the custard powder with cold milk first. This step prevents those weird floating bits.
✔ You dumped it all in at once. Gradually whisk it in while stirring constantly like your life depends on it.
✔ You walked away for ‘just a second.’ Custard thickens fast. This is not the time for distractions.
Can I make these ahead of time?
Yes! Two options:
✔ Overnight method: Assemble the rolls, cover, and refrigerate uncooked overnight. Let them sit at room temp for 30 minutes in the morning before baking.
✔ Fully baked method: Bake, let them cool, then warm them up for 10 minutes at 300°F when ready to serve.
Can I freeze them?
✔ Unbaked: Roll, slice, and freeze them before the second rise. When ready to bake, thaw overnight in the fridge, let rise, then bake as usual.
✔ Baked: Cool completely, then freeze in an airtight container. Reheat in the oven or microwave (but not too long, unless you want molten custard).
Can I use store-bought custard instead?
Technically, yes. But why would you do that when homemade custard is so easy and a million times better? Just saying.
How do I keep them soft for longer?
✔ Store in an airtight container at room temp for up to 2 days (but let’s be real, they won’t last that long).
✔ Reheat for 10 seconds in the microwave to bring back that fresh-baked magic.
What do I serve these with?
✔ Coffee or tea (because duh).
✔ A big brunch spread (if you want to impress people).
✔ A quiet moment alone with your thoughts (highly underrated).
Go Forth and Bake!
These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.
More Delicious Rolls To Try
- Blueberry Lemon Rolls
- The Best Cinnamon Rolls
- No Knead 1 Hour Cinnamon Rolls
- Fluffy Dinner Rolls
- Honey Rolls
Custard Raisin Rolls
Ingredients
For the Dough (Simplified Cinnamon Roll Dough):
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- ½ cup warm milk about 110°F
- 2 large eggs at room temperature
- ⅓ cup unsalted butter melted
For the Filling:
- ¾ cup raisins
For the Custard:
- 2 cups milk
- 3 tablespoons granulated sugar
- ⅓ cup custard powder
- ½ teaspoon vanilla extract
For the Glaze and Topping:
- ½ egg beaten with 1 teaspoon milk
- 4 tablespoons almond slices or flakes
- 1 tablespoon powdered sugar for dusting
Instructions
- In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
- In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
- Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
- Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
- Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
- Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
- Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
- Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
- Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.
Tips & Notes:
- Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
- Instant yeast? Skip the proofing and mix it straight into the flour—easy!
- Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
- Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
- The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
- Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
- Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
- Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
- Best fresh! But they stay soft for 2 days at room temp in an airtight container.
- Reheat for 10 seconds in the microwave – Like fresh-baked magic.
- Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.
