Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls

  • Author: Isabella
  • Total Time: 3 hours (including rising)
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Raspberry cinnamon rolls are the ultimate indulgent treat that combines classic cinnamon roll comfort with a vibrant burst of fresh raspberries. Perfect for brunch, holidays, or any time you crave something sweet, they’re as beautiful as they are delicious.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm milk (110°F)
  • 1/3 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen raspberries (do not thaw if frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed

Instructions

  1. Combine warm milk and 1 teaspoon sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
  2. In a stand mixer bowl, add flour, remaining sugar, and salt. Mix in yeast mixture, butter, eggs, and vanilla. Mix until a dough forms.
  3. Knead 5–7 minutes until smooth and elastic. Dough should be tacky but not sticky.
  4. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled.
  5. Meanwhile, cook raspberries with 1/4 cup sugar and cornstarch in a saucepan over medium heat. Stir constantly until thickened (5–7 minutes). Cool completely.
  6. Mix brown sugar and cinnamon in a bowl and set aside.
  7. After rising, punch down dough and roll into an 18×12-inch rectangle on a floured surface.
  8. Spread 1/3 cup softened butter over the dough. Sprinkle cinnamon sugar mixture, then spread cooled raspberry filling evenly.
  9. Roll tightly from the long edge into a log. Slice into 12 rolls using floss or a sharp knife.
  10. Place in a greased 9×13-inch baking dish. Cover and let rise 30–45 minutes until puffy.
  11. Preheat oven to 350°F. Bake rolls 25–30 minutes until golden and cooked through. Tent with foil if browning too quickly.
  12. Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Add milk to reach desired glaze consistency.
  13. Cool rolls 10–15 minutes, then glaze and serve warm.

Notes

Don’t skip cooling the raspberry filling—it keeps the dough from getting soggy. Use floss to slice cleanly. Refrigerate or freeze prepared rolls for future enjoyment. Add lemon zest or white chocolate chips for tasty variations.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 340
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: cinnamon rolls, raspberry, brunch, sweet rolls, cream cheese glaze

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://chirecipes.com/raspberry-cinnamon-rolls/