12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Introduction

These raspberry cinnamon rolls combine the classic warmth of cinnamon with the sweet tang of raspberry jam, creating an irresistible breakfast treat. Soft, fluffy, and generously glazed, they make any morning feel special and inviting.

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 the yeast by combining warm milk, yeast, and 1 tablespoon of granulated sugar in a large bowl. Let 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, mixing until a soft dough forms.
3. Step 3: Knead the dough for 6–8 minutes by hand or with a mixer until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover, and let it rise for 60–90 minutes, or until doubled 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 brown sugar and cinnamon on top, then dollop raspberry jam and gently spread it evenly. If using, sprinkle fresh or frozen raspberries over the jam.
7. Step 7: Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.
8. Step 8: Place the rolls in a greased 9×13-inch baking dish. Cover and allow to rise for 30–45 minutes until puffy.
9. Step 9: Bake the rolls at 350°F for 22–28 minutes, or until they are lightly golden and fully cooked.
10. Step 10: Whisk 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 extra flavor, add a teaspoon of lemon zest to the filling to brighten the raspberry jam.
• Use frozen raspberries directly in the filling; no need to thaw, but gently pat them dry to reduce excess moisture.
• Substitute cream cheese frosting for the glaze to add richness and tang.
• Ensure your milk is warm but not hot to avoid killing the yeast during activation.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving, and add a fresh drizzle of glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and complete the first rise the night before. Cover it tightly and refrigerate overnight, then roll, fill, and proceed with the second rise and baking in the morning.

What can I use instead of raspberry jam?

Feel free to substitute strawberry, blackberry, or apricot jam for a different fruity twist that pairs well with cinnamon.

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

Delight in these 12 irresistible Raspberry Cinnamon Rolls, bursting with a sweet cinnamon-sugar filling and luscious raspberry jam. Soft, fluffy, and topped with a smooth vanilla glaze, these cinnamon rolls are a perfect treat for breakfast or dessert that combines classic comfort with a fruity twist.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• 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 plus 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 granulated sugar, melted butter, egg, egg yolk, and salt into the yeast mixture. Gradually add the all-purpose flour, stirring continuously 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, which develops gluten for a tender roll.
4. First rise: Place the dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 60 to 90 minutes until it doubles in size.
5. Roll out: On a floured surface, roll the risen dough into a 16 by 12-inch rectangle, preparing it for filling.
6. Add filling: Evenly spread the softened butter over the rolled dough. Sprinkle the light brown sugar and ground cinnamon across the buttered surface. Dollop raspberry jam over and gently spread it to cover, then sprinkle fresh or frozen raspberries on top if using.
7. Roll & slice: Carefully roll the dough tightly along the long side into a log shape. Slice the log into 12 equal rolls.
8. Second rise: Arrange the cinnamon rolls in a greased 9 by 13-inch baking dish, cover them, and let them rise for an additional 30 to 45 minutes until they become puffy.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 28 minutes until the tops are lightly golden and the rolls are fully cooked through.
10. Glaze: While the rolls are still warm, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the cinnamon rolls so it melts into the swirls, enhancing both flavor and appearance.

Notes

• Make sure the milk is warm but not hot to avoid killing the yeast.
• Feel free to substitute raspberry jam with any other berry jam to customize the flavor.
• Use fresh raspberries if available for a more textural contrast, but frozen can be used as well; just thaw and drain excess moisture first.
• The dough consistency should be soft but not sticky; add flour gradually to ensure the right texture.
• Cover the dough during rising with a damp cloth to prevent drying out.
• These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: raspberry cinnamon rolls, cinnamon rolls with raspberry jam, sweet rolls, breakfast pastries, cinnamon swirl rolls