Print

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Print Recipe

★★★★★

5 from 131 reviews

These Raspberry Cinnamon Rolls are a delightful twist on the classic treat, featuring a rich cinnamon sugar filling enhanced with raspberry jam and fresh raspberries for a burst of fruity flavor. Soft, fluffy, and baked to golden perfection, they are topped with a smooth vanilla glaze that melts into every swirl, making them an irresistible breakfast or dessert option.

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

  1. Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix dough: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt into the yeast mixture. Gradually add the flour, stirring continuously until a soft dough forms.
  3. Knead dough: Knead the dough by hand or mixer for 6–8 minutes until it becomes smooth and elastic, which helps develop the gluten structure for fluffy rolls.
  4. First rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for 60–90 minutes in a warm spot until it doubles in size.
  5. Roll out dough: On a floured surface, roll the risen dough into a 16×12-inch rectangle to prepare for filling.
  6. Add filling: Spread the softened butter evenly over the dough surface. Sprinkle brown sugar and cinnamon across the butter layer. Dollop raspberry jam evenly and gently spread. Optionally, sprinkle fresh or frozen raspberries on top for added texture and flavor.
  7. Roll and slice: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 evenly sized rolls.
  8. Second rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for 30–45 minutes until they become puffy and nearly doubled in size.
  9. Bake: Preheat the oven to 350°F. Bake the rolls for 22–28 minutes until they turn lightly golden and are cooked through in the center.
  10. Prepare glaze and finish: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the warm glaze over the freshly baked rolls so it melts into the swirls, enhancing sweetness and moisture.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • If using frozen raspberries, consider thawing and draining them slightly to reduce excess moisture.
  • For extra flavor, you can add a teaspoon of lemon zest to the filling or glaze.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Reheat rolls gently in the microwave or oven before serving to restore softness.

Keywords: raspberry cinnamon rolls, cinnamon rolls recipe, raspberry jam rolls, sweet breakfast rolls, homemade cinnamon rolls

Find it online: https://cookcrisis.com/12-irresistible-raspberry-cinnamon-rolls-you-must-try-recipe/