12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- Roll out: On a floured surface, roll the dough into a 16×12-inch rectangle, preparing it for the filling.
- 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.
- 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.
- 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.
- 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.
- 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
