12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Introduction

These Raspberry Cinnamon Rolls combine sweet cinnamon sugar with tangy raspberry jam for a delightful twist on a classic treat. Perfectly soft and loaded with fruity flavor, they’re an irresistible breakfast or dessert option.

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 yeast by combining warm milk, yeast, and 1 tablespoon of granulated sugar in a large bowl. Let it sit for 5–10 minutes until foamy.
2. Step 2: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt. Gradually add 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 doubled in size.
5. Step 5: On a floured surface, roll the dough into a 16 by 12-inch rectangle.
6. Step 6: Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon on top.
7. Step 7: Dollop raspberry jam across the surface and gently spread it evenly. If using, sprinkle fresh or frozen raspberries over the jam.
8. Step 8: Roll the dough tightly from the long side into a log, then slice into 12 rolls.
9. Step 9: Place the rolls in a greased 9 by 13-inch baking dish, cover, and let rise for 30–45 minutes until puffy.
10. Step 10: Bake in a preheated 350°F oven for 22–28 minutes until lightly golden and cooked through.
11. Step 11: While rolls bake, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth to make the glaze.
12. Step 12: Drizzle the glaze over the warm rolls so it melts into the swirls and serves immediately.

Tips & Variations

• Use fresh raspberries for extra bursts of natural flavor and texture.
• Allow the glaze to melt over the warm rolls for the best soft and gooey finish.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Add chopped nuts like pecans or walnuts for extra crunch inside the filling.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven before serving to refresh their softness. For longer storage, freeze the rolls without glaze and thaw before reheating and glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Just make sure to drain any excess moisture before adding them to the filling to prevent sogginess.

How do I know when the dough has risen enough?

The dough should double in size during the rising periods. A simple test is to gently press two fingers into the dough; if the indent remains and doesn’t quickly spring back, it has risen enough.

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

Print Recipe

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4.6 from 119 reviews

Enjoy a delicious twist on classic cinnamon rolls with these irresistible Raspberry Cinnamon Rolls. Featuring a soft, fluffy dough filled with cinnamon, brown sugar, luscious raspberry jam, and fresh raspberries, then topped with a smooth vanilla glaze, these rolls are perfect for breakfast or dessert. The dough is made from scratch, risen twice for perfect texture, and baked to golden perfection.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, 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 + 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, active dry yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
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 that is slightly sticky but holds together.
3. Knead: Knead the dough by hand or using a mixer fitted with a dough hook for 6 to 8 minutes until it becomes smooth, elastic, and slightly tacky but no longer sticky.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 60 to 90 minutes or until it has doubled in size.
5. Roll out: On a lightly floured surface, roll the dough into a 16 by 12-inch rectangle, ensuring an even thickness to hold the filling well.
6. Add filling: Spread the softened butter evenly over the rolled dough. Evenly sprinkle the brown sugar and ground cinnamon on top of the butter layer. Dollop the raspberry jam across the surface and gently spread it. If using, sprinkle fresh or frozen raspberries over the jam for extra fruity bursts.
7. Roll & slice: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, slice the log into 12 equal rolls.
8. Second rise: Arrange the cinnamon rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover and let them rise for 30 to 45 minutes until the rolls are puffy and nearly doubled in size.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 28 minutes until they are lightly golden and cooked through. Avoid overbaking to keep them soft.
10. Glaze: While the rolls bake, whisk together powdered sugar, milk (start with 2 tablespoons and add more if needed), vanilla extract, and a pinch of salt until smooth. Once the rolls come out of the oven and are still warm, drizzle the glaze over the top so it melts into the cinnamon swirls, adding a sweet finish.

Notes

• Use fresh raspberries for extra bursts of natural flavor and texture.
• Drizzle the glaze over warm rolls to allow it to melt and soak into the swirls for best texture and richness.
• Store any leftovers in an airtight container at room temperature for up to 2 days for optimal freshness.

Keywords: Raspberry Cinnamon Rolls, Cinnamon Rolls with Raspberry Jam, Breakfast Pastry, Sweet Rolls, Homemade Cinnamon Rolls, Raspberry Dessert