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12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

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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.

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 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

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