Introduction

These raspberry cinnamon rolls combine the warm, comforting flavors of cinnamon and brown sugar with the bright, fruity sweetness of raspberry jam and fresh berries. Soft, fluffy, and topped with a smooth vanilla glaze, they’re the perfect treat for breakfast or brunch that will impress family and friends.

The image shows a close-up of a cinnamon roll with three visible layers of soft, light brown dough swirled tightly. Inside the swirls are dark red berry filling spots that look juicy and thick. The top is drizzled with white icing that glistens slightly and runs down the sides. Part of the roll is pulled away, showing the fluffy inside and some berry filling inside the torn section. The cinnamon roll sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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: 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.

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.

Step 3: Knead the dough by hand or with a mixer for 6 to 8 minutes until it is smooth and elastic.

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.

Step 5: On a floured surface, roll the dough out into a 16 by 12-inch rectangle.

Step 6: Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon across the butter. Dollop the raspberry jam over the surface and gently spread it. If using, sprinkle fresh or frozen raspberries on top.

Step 7: Roll the dough tightly from the long side into a log. Use a sharp knife to slice the log into 12 equal rolls.

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 they become puffy.

Step 9: Bake the rolls in a preheated 350°F oven for 22 to 28 minutes, until they are lightly golden and cooked through.

Step 10: 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 a tangier flavor, substitute some raspberry jam with cream cheese spread before adding the sugar and cinnamon.

If fresh raspberries aren’t available, frozen work well—just be sure to drain excess liquid to prevent soggy rolls.

Brush the tops of the rolls with a little melted butter before baking for extra richness and a golden finish.

Try adding chopped nuts like pecans or walnuts to the filling for crunch and texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, cover it tightly and refrigerate overnight. Let it come to room temperature and complete the second rise before baking.

What if I don’t have raspberry jam?

You can substitute raspberry jam with other fruit preserves like strawberry or apricot. For a fresh twist, spread a thin layer of cream cheese before adding cinnamon sugar.