Description
These 12 Irresistible Raspberry Cinnamon Rolls combine the warmth of cinnamon sugar with the tart sweetness of raspberry jam and fresh raspberries, all wrapped in soft, fluffy dough. Perfect for breakfast or brunch, they offer a delightful twist on a classic pastry with a luscious glaze that melts into every swirl.
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 the granulated sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating 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 while mixing until a soft dough forms.
- Knead: Knead the dough by hand or with a mixer fitted with a dough hook for 6–8 minutes until the dough is smooth and elastic, which helps develop gluten for a soft texture.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 60–90 minutes in a warm spot until it doubles in size.
- Roll out: On a floured surface, roll the risen dough into a 16×12-inch rectangle, preparing it for filling and shaping.
- Add filling: Spread the softened butter evenly over the dough. Sprinkle the packed light brown sugar and ground cinnamon generously over the buttered surface. Then dollop raspberry jam across the dough and gently spread it evenly. If using, sprinkle fresh or frozen raspberries over the top of the jam.
- Roll & slice: Starting from the long side, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 equal rolls.
- Second rise: Place the cinnamon rolls into a greased 9×13-inch baking dish, cover again, and allow them to rise for 30–45 minutes until they look puffy and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until they are lightly golden brown and cooked through in the center.
- Glaze: While the rolls are warm, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze generously over the warm rolls so it melts into the swirls, adding sweetness and moisture.
Notes
- If fresh raspberries are not in season, frozen raspberries work well; just thaw and drain excess liquid before using to prevent soggy rolls.
- Ensure milk is warm but not hot when activating yeast to avoid killing the yeast.
- Cover the dough with a damp cloth during rising to prevent drying out.
- For more intense raspberry flavor, add an extra 1/4 cup of raspberry jam in the filling.
- These rolls are best served warm but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cinnamon rolls, cinnamon rolls recipe, raspberry pastry, breakfast rolls, sweet rolls, holiday dessert
