12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Introduction

These Raspberry Cinnamon Rolls combine the comforting warmth of cinnamon with the bright sweetness of raspberry jam, creating a treat that’s both cozy and refreshing. Soft, tender, and topped with a creamy glaze, they are perfect for breakfast or a special snack.

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: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5–10 minutes until the mixture becomes foamy.
2. 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.
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 it doubles in size.
5. Step 5: On a floured surface, roll the dough into a 16×12-inch rectangle.
6. Step 6: Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon on top, then dollop the raspberry jam and gently spread it across the surface. If using, scatter the raspberries over the jam.
7. Step 7: Roll the dough tightly from the long side into a log. Slice the log into 12 equal rolls.
8. Step 8: Place the rolls into a greased 9×13-inch baking dish. Cover and let them rise for 30–45 minutes until puffy.
9. Step 9: Bake at 350°F for 22–28 minutes until the rolls are lightly golden and cooked through.
10. Step 10: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth to make the glaze. Drizzle it over the warm rolls so it melts into the swirls.

Tips & Variations

• Use fresh raspberries for bursts of juicy flavor and a fresher texture.
• Let the glaze drip over warm rolls to allow it to melt perfectly into every swirl.
• For a tangier twist, substitute raspberry jam with blackberry or strawberry preserves.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the microwave or oven before serving. The glaze melts nicely when reapplied to warm rolls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in these cinnamon rolls?

Yes, frozen raspberries work well. Just thaw and drain any excess liquid before spreading to avoid soggy rolls.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffed and airy. A simple test is to gently press a finger into the dough—if the indentation remains, it’s ready for the next step.

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

These Raspberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious raspberry jam filling and fresh raspberries for added burst of flavor. Soft, fluffy, and baked to a perfect golden brown, they are topped with a smooth vanilla glaze that melts into the swirls, making each bite irresistibly sweet and tangy. Perfect for breakfast, brunch, or a sweet treat anytime!

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready.
2. Mix dough: Whisk in the remaining sugar, melted butter, whole egg, egg yolk, and salt into the yeast mixture. Gradually add the all-purpose flour while mixing until a soft dough forms.
3. 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 will ensure a tender texture in the finished rolls.
4. First rise: Place the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
5. Roll out: On a floured surface, roll the risen dough into a 16×12-inch rectangle to create a large, even base for the filling.
6. Add filling: Evenly spread the softened butter over the dough’s surface. Sprinkle the brown sugar and ground cinnamon uniformly on top of the butter layer. Dollop raspberry jam across the surface and gently spread it out. If desired, sprinkle fresh or frozen raspberries evenly over the jam for bursts of fresh flavor.
7. Roll & slice: Starting from the long side, roll the dough tightly into a log shape. Slice this log into 12 even rolls, ensuring each is uniformly sized for even baking.
8. Second rise: Place the sliced rolls into a greased 9×13-inch baking dish, cover, and let them rise for 30–45 minutes until they become puffy and nearly doubled.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until they are lightly golden on top and cooked through in the center.
10. Glaze: While the rolls are baking, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the warm rolls right after baking so it melts into the swirls, creating a glossy, sweet finish.

Notes

• Use fresh raspberries if possible for extra bursts of natural flavor and texture.
• For best texture and flavor, drizzle the glaze over the rolls while they are still warm so it melts perfectly into the swirls.
• Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: Raspberry cinnamon rolls, cinnamon rolls with raspberry jam, breakfast pastries, homemade cinnamon rolls, sweet rolls, brunch recipes