Cinnamon Raisin Roll Rusk Ring

What happens when you cross a cinnamon raisin roll recipe with a cookie recipe? 
Why, you get a ridiculously scrumptious rusk, of course. 

Cinnamon Raisin Roll Rusk Ring, cookie dunker

This is a wonderful little rusk or cookie dunker to dip, dip, dip into your hot cup of tea or coffee. It's hard and crusty on the outside and soft and dense on the inside which makes it perfect to absorb hot beverages without falling apart. 

And just to add a bit of flair and a twist to the whole thing, I fashioned it into a ring. I slice off pieces of rusk as I need them.

The rusk ring actually gets harder and crispier the longer it's kept and allowed to dry out- which is just the way I like it ! 

Cup of tea and cinnamon raisin cookie dunker



☐ 4 tablespoons melted butter
☐ 1/2 cup raisins
☐ 1/4 cup light brown sugar
☐ 1 tsp cinnamon powder
☐ 1 3/4 cup all-purpose flour, plus extra for flouring
☐ 1/2 tsp salt
☐ 1 envelope active dry yeast
☐ 1/2 cup lukewarm milk, plus extra for glazing
☐ 1 egg beaten


1. Make the filling: Mix together raisins, brown sugar and cinnamon in a bowl.

2. Make the dough: Sift together the salt and flour and stir in the yeast. Add the milk, egg and 2 tablespoons melted butter and combine to form a soft dough.

3. First Rise: Knead dough until smooth. Cover and let stand for 1 to 1.5 hours until roughly doubled in volume.

4. Form the log: Roll dough into a 10x12inch rectangle. Brush with the remaining melted butter. Then sprinkle the raisin mixture evenly over the dough. Roll up from the long side to form a log. Transfer the log onto a piece of parchment paper.

Forming the log for a cinnamon raisin roll

5. Cut the log: Cut the log into about 20 one-inch wide pieces. Only make each cut three-quarters the way through to ensure that each piece is still attached to the log. 

6. Form the ring: Using the piece of parchment paper, transfer the cut log onto a baking sheet. Turn one end of the cinnamon roll slightly onto its side. Then turn the next one over so that it slightly overlaps the first one. Keep going, while slowly turning the log into a ring. 

Optional: Form the ring around a ramekin to ensure an even center. Slip the ramekin out before baking.

Cinnamon Raisin Ring

7. Second Rise: Cover and let stand in a warm place until doubled in volume.

8. Bake: Brush with milk and bake in a preheated oven at 375°F for 25-30 minutes until golden brown.

I hope you enjoyed reading this blog post!

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If you liked this recipe, you may also like these other 'cinnamonny' recipes:

Check out my other bread recipes, by clicking on "BREAD" below.

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