Bakery-Style Raisin Rolls with Pastry Cream Swirl
JojoM
Soft, buttery raisin rolls made with rich brioche puff pastry, silky pastry cream, and plump raisins—an irresistible bakery-style treat for breakfast or brunch.
Bakery-Style Raisin Rolls with Pastry Cream Swirl 🌀✨
Few pastries feel as nostalgic and indulgent as bakery-style raisin rolls—those golden, beautifully spiraled buns filled with silky pastry cream and studded with plump, juicy raisins. This recipe brings together brioche-based laminated dough, a luxuriously smooth crème pâtissière, and classic French technique to recreate the iconic pain aux raisins you’d find in a Parisian bakery. 🥐🇫🇷
Why These Raisin Rolls Stand Out 💛
These rolls aren’t just simple swirls—they combine the richness of brioche with the crisp, flaky layers of laminated pastry, giving you the best of both worlds. Add a creamy vanilla-bean custard and tender rehydrated raisins, and you get a pastry that’s soft, buttery, lightly flaky, and wonderfully fragrant. Perfect for brunch, weekend baking, or any time you crave something truly special.
Crafting the Perfect Laminated Brioche 🧈
This dough leans on a classic enriched base but gains complexity through lamination. The result?
- Beautiful layers
- Buttery depth
- A soft interior with delicate crisp edges
Keeping the dough well-chilled between folds ensures clean layers and that signature bakery-style sheen.
Pastry Cream: Silky, Rich, and Stabilized 🌼
The pastry cream in these rolls is not your standard custard—it includes a touch of gelatin for stability, cocoa butter for richness, and mascarpone for a velvety mouthfeel. The vanilla bean infusion ties everything together with aromatic warmth. Spread this luxuriously over your rolled dough, and every bite becomes a swirl of creamy comfort.
Raisins That Stay Juicy 🍇
Soaking the raisins prevents dryness and allows them to stay plump through baking. The contrast between the brioche layers and the tender raisins adds chew, sweetness, and balance to each pastry.
How the Rolls Come Together 🌀
Once the dough is laminated and chilled, spread the chilled pastry cream, sprinkle the raisins, and roll tightly to form a perfect cylinder. Freezing briefly helps clean slicing—ensuring even, beautiful spirals every time. Place them in cake rings for a round, uniform bakery finish.
Baking to Golden Perfection ✨
A quick bake at 175°C (350°F) results in rolls that are caramel-gold on the edges and tender within. For a subtle shine, brush a little simple syrup over the top while they’re still warm. It makes them look irresistible—and taste even better.
Tips for the Best Raisin Rolls 🔧
- Keep your dough cold to protect lamination.
- Cool the pastry cream before spreading.
- Freeze the rolled cylinder briefly to ensure clean cuts.
- Use cake rings for a professional shape.
FAQ ❓
Can I make the dough ahead?
Absolutely. The brioche puff dough can be made a day ahead and kept in the fridge. You can also freeze the filled roll before slicing for an effortless future bake.
Why You’ll Love This Recipe ❤️
Whether you're a fan of French pastries or simply love a buttery, custard-filled swirl, these bakery-style raisin rolls deliver deep flavor, stunning texture, and that unmistakable café-quality finish. One bite and you’ll understand why pain aux raisins is a beloved classic.
Enjoy these warm with your morning coffee—or serve them at brunch and watch them disappear! ☕🥐💛
Bakery-Style Raisin Rolls with Pastry Cream Swirl
JojoMSoft, buttery raisin rolls made with rich brioche puff pastry, silky pastry cream, and plump raisins—an irresistible bakery-style treat for breakfast or brunch.
Chef's Tips
Cool the pastry cream fully before spreading to prevent melting the dough layers.
If the dough becomes too warm during rolling, chill it for 10–15 minutes before continuing.
For extra shine, brush baked rolls with simple syrup while still warm.
Tools Used
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Ingredients
Puff Pastry Brioche Dough
Raisins
Pastry Cream
Instructions
Make the Dough
- 1
Prepare the puff pastry brioche dough following your standard laminated brioche method.
- 2
Chill until firm and ready to roll.
Prepare the Raisins
- 1
Soak the raisins in warm water for 1 hour to soften.
- 2
Drain and set aside.
Pastry Cream
- 1
Bloom the gelatin in cold water.
- 2
Heat milk, cream, and split vanilla beans; infuse for 20 minutes.
- 3
Whisk sugar, custard powder, flour, and yolks until pale.
- 4
Strain the hot milk mixture and pour over the yolk mixture.
- 5
Cook over medium heat, whisking, until thickened.
- 6
Add cocoa butter, then gelatin, then butter and mascarpone.
- 7
Blend with an immersion blender and cool for 30 minutes.
Assembly
- 1
Roll the brioche puff dough to 3.5mm thickness.
- 2
Spread pastry cream evenly using an offset spatula.
- 3
Scatter soaked raisins over the cream.
- 4
Roll tightly into a cylinder, wrap in parchment, and freeze 20 minutes.
- 5
Slice into 4cm pieces and place into greased cake rings.
- 6
Proof for 2 hours at 26°C (80°F).
Baking
- 1
Preheat oven to 175°C (350°F).
- 2
Bake for 15 minutes until golden.
- 3
Cool on a rack before serving.
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Nutrition Facts
Serving Size: 1 roll
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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