12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe
Introduction
These raspberry cinnamon rolls combine the classic warmth of cinnamon sugar with the bright, juicy burst of raspberry jam and fresh berries. Soft, fluffy, and topped with a sweet glaze, they make a perfect treat for breakfast or brunch that’s sure to impress.
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: Activate the yeast by combining warm milk, yeast, and 1 tablespoon of granulated sugar in a large bowl. Let it sit for 5 to 10 minutes until foamy.
- Step 2: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt. Gradually add flour and mix until a soft dough forms.
- Step 3: Knead the dough by hand or with a mixer for 6 to 8 minutes until smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover it, and let it rise for 60 to 90 minutes until doubled in size.
- Step 5: Roll the dough out on a floured surface into a 16×12-inch rectangle.
- Step 6: Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon on top, then dollop raspberry jam across the surface and gently spread. Add raspberries if using.
- Step 7: Roll the dough tightly from the long side into a log shape. Slice into 12 individual rolls.
- Step 8: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
- Step 9: Bake at 350°F for 22 to 28 minutes until the rolls are lightly golden and cooked through.
- Step 10: Make the glaze by whisking powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle over warm rolls so it melts into the swirls.
Tips & Variations
- Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before adding.
- For a twist, try using blackberry or strawberry jam instead of raspberry.
- Ensure your milk is warm but not hot to avoid killing the yeast.
- Cover the dough with a damp towel or plastic wrap to prevent drying out during rises.
Storage
Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. For longer storage, freeze the unglazed rolls after the second rise, then thaw and bake as directed.
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 once, then refrigerate it overnight. Bring it to room temperature before rolling out and assembling the rolls.
What if I don’t have fresh raspberries?
Frozen raspberries work well too. Just thaw them and drain any excess liquid to prevent the dough from becoming soggy.
Print12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe
Delight in these irresistible Raspberry Cinnamon Rolls, featuring a soft, fluffy dough filled with a luscious blend of cinnamon, brown sugar, and raspberry jam, topped with fresh raspberries and a smooth vanilla glaze. Perfect for breakfast, brunch, or a sweet treat anytime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 to 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 while mixing until a soft dough forms.
- Knead: Knead the dough by hand or with a mixer for 6 to 8 minutes until it is smooth and elastic, ensuring proper gluten development.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 to 90 minutes or until it has doubled in size.
- Roll out: On a floured surface, roll the dough into a 16 by 12-inch rectangle, preparing it for filling.
- Add filling: Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon on top, then dollop raspberry jam across the surface and gently spread it out. If using, sprinkle fresh or frozen raspberries over the jam layer.
- Roll & slice: Starting from the long side, roll the dough tightly into a log shape. Slice the rolled dough into 12 equal cinnamon rolls.
- Second rise: Place the rolls in a greased 9 by 13-inch baking dish. Cover and let them rise for 30 to 45 minutes until they become puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 22 to 28 minutes or until they turn lightly golden and are cooked through.
- Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm rolls so it seeps into the swirls and enhances the flavor.
Notes
- Ensure your milk is warm (about 110°F) to properly activate the yeast.
- Kneading is crucial for a soft, elastic dough; use a mixer with a dough hook for ease if desired.
- Fresh raspberries add a beautiful texture and flavor but are optional.
- Glaze consistency can be adjusted by adding more milk to reach desired thickness.
- Leftover rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
Keywords: Raspberry Cinnamon Rolls, Cinnamon Rolls, Raspberry Jam, Breakfast Rolls, Sweet Rolls, Homemade Cinnamon Rolls
