12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe
These 12 Irresistible Raspberry Cinnamon Rolls combine soft, fluffy dough with a luscious cinnamon-sugar filling and a sweet raspberry twist. Topped with a creamy vanilla glaze, they make a perfect treat for breakfast, brunch, or any time you crave a delightful pastry bursting with fruity goodness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg + 1 egg yolk
- 1 tsp salt
- 4 cups all-purpose flour (plus more for dusting)
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 1/2 tbsp ground cinnamon
- 1 1/2 cups raspberry jam or preserves
- 1 cup fresh or frozen raspberries (optional)
Glaze
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt into the yeast mixture. Gradually add the flour and mix until a soft dough forms that starts to pull away from the sides of the bowl.
- Knead: Knead the dough either by hand or with a mixer for 6–8 minutes until it becomes smooth and elastic, which helps develop the gluten for a light and airy texture.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 60–90 minutes until it doubles in size.
- Roll out: On a floured surface, roll the risen dough into a 16 by 12-inch rectangle, preparing it for the filling.
- Add filling: Spread the softened butter evenly over the rolled dough. Sprinkle the brown sugar and ground cinnamon evenly on top. Add dollops of raspberry jam and gently spread it across the surface. If using, sprinkle fresh or frozen raspberries over the jam for extra flavor.
- Roll & slice: Starting from the long edge, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover them and let rise for 30–45 minutes until they become puffy and nearly double in size.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 22–28 minutes until they are lightly golden on top and cooked through.
- Glaze: While the rolls are still warm, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the rolls to melt into the swirls and add sweetness.
Notes
- Use fresh raspberries for an extra burst of natural flavor and texture in the filling.
- Let the glaze melt into the warm rolls immediately after baking to achieve the best moist and creamy glaze texture.
- Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days to maintain freshness.
Keywords: cinnamon rolls, raspberry cinnamon rolls, breakfast pastries, homemade cinnamon rolls, raspberry jam, cinnamon sugar rolls, sweet rolls, brunch recipes
