Pan-Toasted Cinnamon Raisin Tortilla Folds

Quick Recipe Version (TL;DR)

• Yield: 4 warm tortilla folds (4 servings)
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes

Quick Ingredients

• 4 soft flour tortillas (6-inch / fajita-size)
• 3 tbsp unsalted butter, softened and divided
• 2 1/2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp raisins
• 1/2 tsp vanilla extract
• Pinch of fine salt
• Optional: powdered sugar and honey or maple syrup for serving

Do This

• 1. Stir together 2 tbsp softened butter, sugar, cinnamon, vanilla, and a pinch of salt to make a spreadable cinnamon butter.
• 2. Lay out tortillas and spread each with a thin layer of cinnamon butter, going almost to the edges.
• 3. Sprinkle raisins evenly over half of each tortilla, then fold in half, and fold in half again to form neat triangles.
• 4. Heat a nonstick skillet over medium heat (about 325°F / 165°C) and melt remaining 1 tbsp butter.
• 5. Add folded tortillas in a single layer and cook 2–3 minutes per side, until lightly browned and soft with a few golden spots.
• 6. Serve warm, dusted with powdered sugar and a light drizzle of honey or maple syrup if desired.

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Why You’ll Love This Recipe

• It tastes like a shortcut cinnamon roll or warm pastry, but takes under 20 minutes.
• Uses basic pantry staples you probably already have on hand.
• Soft, buttery, and gently toasted with juicy raisins in every bite.
• Perfect for a cozy dessert, afternoon snack, or sweet weekend breakfast.

Grocery List

• Produce: 1 small apple (optional, for a variation with thin apple slices inside)
• Dairy: Unsalted butter (about 3 tbsp total)
• Pantry: Flour tortillas, granulated sugar, ground cinnamon, raisins, vanilla extract, fine salt, powdered sugar (optional), honey or maple syrup (optional)

Full Ingredients

Main Ingredients

• 4 soft flour tortillas, 6-inch / fajita-size
• 3 tbsp unsalted butter, softened and divided
• 2 1/2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp raisins
• 1/2 tsp pure vanilla extract
• 1 small pinch fine salt

For Serving (Optional but Delicious)

• 1–2 tsp powdered sugar, for dusting
• 1–2 tsp honey or maple syrup, for drizzling
• Whipped cream or a small scoop of vanilla ice cream, to serve alongside

Step-by-Step Instructions

Step 1: Make the cinnamon-raisin butter

Take the butter out of the refrigerator 10–15 minutes before starting so it softens slightly. In a small bowl, combine 2 tbsp of the softened unsalted butter, 2 1/2 tbsp granulated sugar, 1 tsp ground cinnamon, 1/2 tsp vanilla extract, and a small pinch of fine salt.
Stir with a spoon or small spatula until everything is fully blended into a smooth, spreadable cinnamon butter. Taste a tiny bit; if you prefer it slightly sweeter, add up to 1/2 tbsp more sugar. Set aside.

Step 2: Prepare the tortillas

Lay the 4 flour tortillas out flat on a clean cutting board or work surface. If they feel stiff or cold, stack them and microwave for 10–15 seconds to warm and soften them; this will help them fold without cracking.

Using a butter knife or small spatula, spread an even, thin layer of the cinnamon butter over each tortilla. Leave about a 1/4-inch bare border around the edge so the filling does not ooze out too much while cooking.

Step 3: Add raisins and fold neatly

Sprinkle about 3/4 tbsp raisins evenly over one half of each tortilla (imagine drawing a line down the center; cover only one side). Gently press the raisins into the cinnamon butter so they stick.

Fold each tortilla in half over the raisins to create a half-moon shape. Then fold each half-moon in half again to form a wedge or triangle shape. Press gently so everything holds together. You now have 4 filled tortilla folds, ready for the pan.

Step 4: Heat the pan and add butter

Place a nonstick skillet or well-seasoned cast-iron pan over medium heat (about 325°F / 165°C if using an electric skillet). Let it warm for 1–2 minutes.

Add the remaining 1 tbsp butter to the pan. Once it has melted and is just starting to foam, tilt the pan to coat the surface evenly with the butter. You want the pan hot enough that the tortillas will gently sizzle when they go in, but not so hot that the butter smokes.

Step 5: Brown the tortilla folds until soft and golden

Arrange the folded tortillas in the pan in a single layer (you may need to cook in two batches if your pan is smaller). Cook on the first side for 2–3 minutes, until the underside is lightly golden with a few darker spots and the edges feel slightly crisp but the tortilla is still flexible.

Carefully flip each fold with a spatula and cook the second side for another 2–3 minutes. The tortillas should be soft, warmed through, and lightly browned, and the cinnamon butter inside should be melted and fragrant. If they are browning too quickly, lower the heat slightly.

Step 6: Finish, garnish, and serve warm

Transfer the browned tortilla folds to a plate or cutting board. Let them sit for 1–2 minutes; the filling will be very hot right out of the pan. If you like, dust lightly with powdered sugar and drizzle with a small amount of honey or maple syrup.

Serve warm as-is, or pair with a spoonful of whipped cream or a small scoop of vanilla ice cream on the side. For easier sharing, you can slice each wedge in half again to make smaller triangles. Enjoy them while they are still soft, warm, and fragrant.

Pro Tips

• Soften the butter properly: If the butter is too cold, it will tear the tortillas as you spread it. If you forget to soften it, microwave it for just 5–8 seconds at a time until spreadable but not melted.
• Control the heat: Medium to medium-low heat is best. Too high and the tortillas burn before the sugar inside melts; too low and they will dry out instead of gently toasting.
• Do not overfill: A thin layer of cinnamon butter and a modest sprinkling of raisins is enough. Overfilling makes the folds burst open and leak sugar into the pan.
• Use fresh, soft tortillas: Older or dry tortillas are more likely to crack. Briefly warming them before filling makes folding easier and gives a better texture.
• Pan choice matters: A nonstick or well-seasoned cast-iron skillet gives the best golden browning with minimal sticking and allows you to use just a little butter.

Variations

• Apple-cinnamon version: Add a few very thin slices of peeled apple on top of the raisins before folding. Cook slightly longer on lower heat so the apples soften.
• Cream cheese swirl: Spread a thin layer (about 1–2 tsp) of softened cream cheese on the tortilla first, then add the cinnamon butter and raisins. This gives a tangy, cheesecake-like richness.
• Nutty crunch: Sprinkle 1–2 tsp of chopped toasted walnuts or pecans with the raisins for extra texture and flavor.

Storage & Make-Ahead

These cinnamon-raisin tortilla folds are at their very best hot from the pan, but they can be stored and reheated with good results:

To store, let leftovers cool completely, then place in an airtight container and refrigerate for up to 2 days. Reheat in a dry nonstick skillet over medium-low heat for 2–3 minutes per side, until warmed through and lightly crisped again. You can also reheat in a 325°F (165°C) oven for about 8–10 minutes. The microwave works in a pinch (20–30 seconds), but the tortillas will be softer and less toasty.

For make-ahead prep, you can assemble the folded tortillas (through Step 3), place them in a single layer on a plate, cover tightly, and refrigerate for up to 6 hours before cooking. Cook straight from the fridge over slightly lower heat, adding an extra minute or so per side to warm the centers.

Nutrition (per serving)

Approximate values per serving (1 folded tortilla, without optional toppings): about 220 calories; 11 g fat; 4.5 g saturated fat; 28–30 g carbohydrates; 1 g fiber; 17 g sugars; 3–4 g protein; 170–200 mg sodium. Adding powdered sugar, honey, whipped cream, or ice cream will increase the sugar and calorie content.