12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Introduction

These raspberry cinnamon rolls combine the classic warmth of cinnamon sugar swirls with a bright, fruity twist. Soft, tender, and filled with raspberry jam and fresh berries, they make a perfect breakfast treat or dessert that everyone will love.

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

1. Step 1: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is activated.
2. 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.
3. Step 3: Knead the dough for 6 to 8 minutes by hand or with a mixer until it is smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 60 to 90 minutes or until it has doubled in size.
5. Step 5: On a floured surface, roll the dough into a 16 by 12-inch rectangle.
6. Step 6: Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon on top. Then, dollop the raspberry jam across the surface and spread gently. If using, sprinkle fresh or frozen raspberries evenly over the jam.
7. Step 7: Roll the dough tightly from the long side into a log shape. Slice the log into 12 equal rolls.
8. Step 8: Place the rolls in a greased 9 by 13-inch baking dish. Cover and let them rise for 30 to 45 minutes until puffy.
9. Step 9: Bake the rolls at 350°F for 22 to 28 minutes until they are lightly golden and cooked through.
10. 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 orange zest to the filling mixture.
• You can substitute raspberry jam with strawberry or apricot preserves for a different fruity twist.
• If you prefer, swirl in white chocolate chips along with the raspberries for a sweet contrast.
• Use fresh raspberries when in season for the best texture, or frozen if fresh aren’t available—just thaw and drain excess water first.
• Brush the tops of the rolls with an egg wash before baking for a shinier, golden crust.

Storage

Store any leftover raspberry 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 the unglazed rolls in a sealed bag for up to 3 months. To reheat, warm rolls in the microwave for 20 to 30 seconds or in a preheated oven at 300°F until heated through. Add fresh glaze after reheating for the best taste.

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 the night before and let it rise slowly in the refrigerator. Bring it to room temperature before rolling out and adding the filling.

What if I don’t have fresh raspberries?

You can use frozen raspberries that have been thawed and drained well. Alternatively, extra jam alone will still give excellent raspberry flavor without fresh berries.

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

These Raspberry Cinnamon Rolls are soft, fluffy, and bursting with a sweet cinnamon and raspberry filling. Perfect for breakfast or dessert, they are topped with a smooth vanilla glaze that melts into every swirl. A delightful twist on the classic cinnamon roll, combining the tartness of raspberries with warm cinnamon and a rich glaze.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
2. Mix dough: Whisk in the remaining granulated sugar, melted butter, egg, egg yolk, and salt into the yeast mixture. Gradually add the all-purpose flour and mix until a soft dough forms.
3. Knead: Knead the dough by hand or with a mixer for 6–8 minutes until it becomes smooth and elastic, ensuring good gluten development for a light texture.
4. First rise: Transfer the dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 60–90 minutes or until it doubles in size.
5. Roll out: On a floured surface, roll the dough into a 16×12-inch rectangle, preparing it for the filling.
6. Add filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the brown sugar and ground cinnamon evenly on top. Next, dollop raspberry jam across the surface and gently spread it out. If desired, sprinkle fresh or frozen raspberries over the jam for an extra burst of flavor.
7. Roll & slice: Starting from the long side, roll the dough tightly into a log shape. Cut the log into 12 equal rolls to ensure even baking.
8. Second rise: Place the rolls in a greased 9×13-inch baking dish, leaving some space between them. Cover and let them rise for 30–45 minutes until puffed and nearly doubled in size.
9. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 22–28 minutes until they are lightly golden and cooked through.
10. Glaze: While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the warm cinnamon rolls so it melts into the swirls, adding sweetness and moisture.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast.
• The second rise is important for fluffy rolls; don’t skip it.
• You can substitute raspberry jam with any other berry jam of choice.
• For extra moisture and flavor, add fresh raspberries inside the rolls.
• If the glaze is too thick, add a little more milk to reach desired consistency.
• Store leftover rolls in an airtight container; they reheat well in the microwave or oven.

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