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12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

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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!

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

  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

Find it online: https://dishedbydana.com/12-irresistible-raspberry-cinnamon-rolls-you-must-try-recipe/