12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Introduction

These raspberry cinnamon rolls combine classic warmth with a fruity twist, making them a delightful treat for breakfast or brunch. Soft, fluffy dough layered with cinnamon sugar and sweet raspberry jam creates an irresistible combination 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

1. Step 1: Activate yeast by combining warm milk, yeast, and 1 tablespoon of granulated sugar in a large bowl. Let it sit for 5–10 minutes until foamy to ensure the yeast is active.
2. Step 2: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt. Gradually add flour and mix until a soft dough forms.
3. Step 3: Knead the dough by hand or with a mixer for 6–8 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 60–90 minutes until doubled in size.
5. Step 5: On a floured surface, roll the dough into a 16×12-inch rectangle.
6. Step 6: Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon on top. Dollop raspberry jam across the surface and spread gently. Add fresh or frozen raspberries if using.
7. Step 7: Roll the dough tightly from the long side into a log. Slice into 12 individual rolls.
8. Step 8: Arrange the rolls in a greased 9×13-inch baking dish. Cover and allow to rise 30–45 minutes until puffy.
9. Step 9: Bake the rolls at 350°F for 22–28 minutes until lightly golden and cooked through.
10. Step 10: Whisk powdered sugar, milk, vanilla, 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, sprinkle chopped toasted nuts like pecans or walnuts over the filling before rolling.
• Use frozen raspberries if fresh are out of season; just thaw and drain excess liquid before adding.
• To make ahead, prepare the rolls through the second rise, then cover and refrigerate overnight. Bake fresh the next day for best results.
• Swap raspberry jam for other berry preserves such as strawberry or blackberry for a different twist.

Storage

Store cooled raspberry 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. The glaze is best applied fresh after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stand mixer to make the dough?

Yes, a stand mixer with a dough hook attachment works well and can make kneading easier. Mix and knead on medium speed until the dough is smooth and elastic.

What if I don’t have raspberry jam?

You can substitute any berry jam or preserves you prefer, such as strawberry or blueberry. Alternatively, use fresh fruit and sprinkle sugar and cinnamon for a simpler filling.