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12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

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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.

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 granulated sugar. Let the mixture sit for 5 to 10 minutes until it 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 while mixing until a soft dough forms.
  3. 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.
  4. 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.
  5. Roll out: On a floured surface, roll the dough into a 16 by 12-inch rectangle, preparing it for filling.
  6. 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.
  7. Roll & slice: Starting from the long side, roll the dough tightly into a log shape. Slice the rolled dough into 12 equal cinnamon rolls.
  8. 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.
  9. 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.
  10. 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

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