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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, featuring a soft, fluffy dough layered with a sweet cinnamon-sugar and raspberry jam filling, finished with a luscious vanilla glaze. Perfect for breakfast or brunch, these rolls combine classic flavors with a fresh raspberry twist for a deliciously comforting treat.

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 sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active.
  2. Mix dough: Whisk in the remaining granulated 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 either by hand or with a mixer for 6–8 minutes until the dough is smooth and elastic, ensuring proper gluten development for a tender texture.
  4. First rise: Place the kneaded dough into a greased bowl, cover it with a cloth 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 dough into a 16×12-inch rectangle to prepare for the filling.
  6. Add filling: Evenly spread the softened butter over the dough. Sprinkle the brown sugar and ground cinnamon uniformly across the butter layer. Dollop the raspberry jam over the surface and gently spread it out. If using, sprinkle fresh or frozen raspberries on top for extra flavor and texture.
  7. Roll & slice: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal rolls using a sharp knife or dental floss.
  8. Second rise: Place the cinnamon rolls in a greased 9×13-inch baking dish, cover them loosely, and allow them to rise again for 30–45 minutes until they are puffy.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes until they turn lightly golden and are cooked through.
  10. Glaze: While the rolls are warm, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze generously over the rolls so it melts nicely into the swirls, enhancing their sweetness and appearance.

Notes

  • Use fresh raspberries for extra bursts of natural flavor and texture.
  • Allow the glaze to melt over the warm rolls for the best moist and sticky texture.
  • Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: raspberry cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls, breakfast pastries, sweet rolls, raspberry jam pastries

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