Introduction

These raspberry cinnamon rolls combine the classic warmth of cinnamon with the sweet and tangy burst of raspberries. Soft, fluffy, and generously swirled with jam and cinnamon sugar, they make a delightful treat for breakfast or dessert.

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe - Recipe Image

Ingredients

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)
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)
1 1/2 cups powdered sugar
2–3 tbsp milk (as needed)
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: In a large bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5–10 minutes until foamy to activate the yeast.
Step 2: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt. Gradually add the flour and mix until a soft dough forms.
Step 3: Knead the dough by hand or with a mixer for 6–8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover, and let it rise for 60–90 minutes until doubled in size.
Step 5: On a floured surface, roll the dough into a 16×12-inch rectangle.
Step 6: Spread the softened butter evenly over the dough. Sprinkle brown sugar and cinnamon evenly on top. Dollop raspberry jam across the surface and gently spread it out. If using, scatter fresh or frozen raspberries over the jam.
Step 7: Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.
Step 8: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30–45 minutes until puffy.
Step 9: Bake in a preheated 350°F oven for 22–28 minutes, until the rolls are lightly golden and cooked through.
Step 10: To make the glaze, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm rolls so it melts into the swirls.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the filling or the glaze.
If fresh raspberries are out of season, frozen raspberries work well—just thaw and drain before using.
To ensure soft rolls, avoid over-baking; check them a few minutes before the minimum time.
You can substitute raspberry jam with strawberry or mixed berry jam for different fruit flavors.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze individually wrapped for up to 3 months. Reheat gently in the microwave or oven before serving, and add a little extra glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it back to room temperature before rolling out and adding the filling.

Do I have to use fresh raspberries?

No, you can use frozen raspberries as well. Just thaw and drain them to prevent excess moisture in the rolls.

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.

Author: Marco
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 20 minutes
Yield: 12 cinnamon rolls 1x
Category: Dessert
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 sugar. Let it sit for 5–10 minutes until the mixture 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, stirring continuously until a soft dough forms.
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.
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.
Roll out dough: On a floured surface, roll the risen dough into a 16×12-inch rectangle to prepare for filling.
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.
Roll and slice: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 evenly sized rolls.
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.
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.
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.

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