Raspberry Cinnamon Rolls Recipe
Meet your newest kitchen obsession: the Raspberry Cinnamon Rolls Recipe. Imagine pillowy, buttery rolls laced with swirls of tart raspberries and spiced cinnamon, finished off with a dreamy vanilla glaze. Whether you’re making these for a lazy weekend brunch or a special dessert, every bite strikes that perfect balance of jammy fruit, soft dough, and cozy spice. Sharing these with loved ones (or just keeping the pan for yourself—I won’t tell!) is pure joy, making this Raspberry Cinnamon Rolls Recipe an absolute must for any home baker.
Ingredients You’ll Need
The magic of this Raspberry Cinnamon Rolls Recipe lies in its simple lineup of ingredients, each chosen to deliver softness, sweetness, and that signature pop of raspberry color. With a handful of pantry staples and a few fresh flavors, these rolls come together effortlessly and grant you bakery-worthy results.
- All-purpose flour: The backbone of the dough, giving it structure and softness for that irresistible pull-apart texture.
- Granulated sugar: Adds gentle sweetness and helps to activate the yeast.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Instant yeast: The secret to a fluffy rise and light, cloud-like rolls.
- Whole milk: Makes the dough rich, tender, and full-flavored.
- Water: Combines with milk to create just the right moisture level.
- Unsalted butter (melted): Ensures a silky dough and adds lovely buttery flavor throughout.
- Large egg: Lends extra richness and helps bind everything together.
- Raspberries (frozen or fresh): Juicy, tart bursts of berry flavor that become gorgeously jammy as they bake.
- Brown sugar: Melts with the berries and cinnamon for that gooey, caramel-like swirl.
- Ground cinnamon: Offers warmth and spice, pairing beautifully with berries.
- Cornstarch: Thickens the raspberry filling so it stays luscious rather than soggy.
- Powdered sugar: For a perfectly smooth, sweet glaze on top.
- Milk (for the glaze): Makes the glaze pourable and silky without being runny.
- Vanilla extract: Adds a fragrant touch to finish the glaze just right.
How to Make Raspberry Cinnamon Rolls Recipe
Step 1: Prepare the Dough
Let’s kick things off by mixing the dough. In a large bowl, bring together 2¼ cups flour, granulated sugar, salt, and instant yeast. In a separate bowl, gently heat the milk, water, and melted butter to the ideal lukewarm temperature—about 110°F—before adding it to the dry ingredients with the egg. Stir to combine, then slowly incorporate the remaining flour until a soft, slightly sticky dough forms. Knead for about 5 to 6 minutes, either by hand or using a mixer with a dough hook, until the dough is springy and smooth. Pop it into a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
Step 2: Mix the Raspberry Filling
As your dough is gently rising, toss your raspberries (no need to thaw if you’re using them frozen!) with brown sugar, ground cinnamon, and cornstarch. The sugar will pull out the berries’ juices and mix with the cinnamon for the perfect swirl. The cornstarch works a little magic here, preventing the filling from becoming too watery and ensuring every bite of the Raspberry Cinnamon Rolls Recipe remains nicely jammy, not soggy.
Step 3: Assemble the Rolls
Once the dough is beautifully puffed, roll it out on a lightly floured surface into a 14×9-inch rectangle. Evenly sprinkle the luscious raspberry mixture over the dough, then use your hands to very gently press the fruit and sugar mix down—this helps keep it from tumbling out during rolling. Starting with the long side, roll up the dough tightly into a log, keeping the filling as intact as possible. Slice your log into 9 equal rolls using a sharp knife or a piece of plain dental floss for the cleanest cut. Arrange the rolls snuggly into a greased 9-inch baking dish.
Step 4: Second Rise
Your assembled rolls need just a little more patience—a second rise, uncovered, for about 30 minutes. This lets them puff up and fill out the pan, ensuring cloud-soft results once baked. Toward the end of this rise, preheat your oven to 375°F (190°C).
Step 5: Bake the Rolls
Slide your tray of billowy rolls into the oven and bake for 20 to 25 minutes, until the tops are golden brown and the fragrance of cinnamon and raspberry fills your kitchen. Keep an eye on them in the last few minutes—perfectly baked rolls should be fluffy inside, never dry. Allow them to cool slightly before glazing.
Step 6: Glaze and Serve
While your rolls are still warm, whisk together powdered sugar, a splash or two of milk, and a touch of vanilla extract to make a silky glaze. Drizzle generously over the tops of the rolls, letting it melt and trickle into every crevice. Enjoy the Raspberry Cinnamon Rolls Recipe at peak gooey perfection while they’re still a little warm.
How to Serve Raspberry Cinnamon Rolls Recipe
Garnishes
A simple vanilla glaze is classic, but you can take it up a notch with a sprinkle of extra cinnamon, a few fresh raspberries on top, or even a dusting of lemon zest for a bright, citrusy lift. If you love decadence, a cream cheese glaze turns every bite into a bakery delight.
Side Dishes
These Raspberry Cinnamon Rolls are absolute showstoppers with a cup of rich coffee or a frothy chai latte. For brunch, serve alongside a platter of crisp bacon, creamy scrambled eggs, or a simple fruit salad—the tartness of citrus or kiwi really enhances the sweet tang of the rolls.
Creative Ways to Present
For a special occasion, nestle each roll in a cupcake liner or ramekin for a bakery-worthy presentation. Arrange them on a rustic wooden platter drizzled with extra glaze and fresh berries, or create a pull-apart “cake” by baking the rolls close together in a round pan. However you choose, the Raspberry Cinnamon Rolls Recipe is guaranteed to steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them soft and fresh by storing the rolls in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, pop them in the fridge to keep the berries from getting too juicy.
Freezing
You can freeze your baked (and unglazed) Raspberry Cinnamon Rolls Recipe for up to three months. Simply wrap each cooled roll tightly in plastic wrap or foil and stash them in a freezer bag. When you’re ready, let thaw overnight in the fridge before reheating and glazing.
Reheating
To breathe life back into leftover rolls, warm them in a 300°F (150°C) oven for about 10 minutes, or microwave individually for 15 to 20 seconds. This re-softens the crumb and makes the filling luscious again. For maximum freshness, glaze right before serving.
FAQs
Can I use another fruit in this recipe?
Absolutely! Blackberries, blueberries, or even diced strawberries work wonderfully in place of raspberries. Just remember to adjust the cornstarch slightly if your fruit is extra juicy.
What if I don’t have instant yeast?
You can use active dry yeast—just dissolve it in the warm milk mixture with a pinch of sugar and let it sit for 5 minutes until foamy before proceeding with the recipe.
How do I keep the rolls from unrolling or the filling from leaking out?
Roll the dough up tightly and gently press the filling in; using dental floss instead of a knife for slicing also helps the layers stay intact. Keeping the berries frozen until ready to use can help keep leaking to a minimum.
Is it possible to make the dough ahead of time?
Yes! Prepare the dough and assemble the rolls, then cover and refrigerate overnight after the second rise. In the morning, let them come to room temperature for about 30 minutes before baking as usual.
Can I double the Raspberry Cinnamon Rolls Recipe for a crowd?
Definitely—just double all the ingredients and use a larger baking dish or two pans. Keep an eye on baking time, as slightly larger pans may need a few extra minutes in the oven.
Final Thoughts
There’s nothing quite like the sweet, cinnamon-swirled aroma of a fresh batch of these rolls drifting through your home. I hope this Raspberry Cinnamon Rolls Recipe brings you as much happiness as it does in my kitchen. Gather your loved ones, grab some extra napkins, and savor every warm, gooey bite!
Print
Raspberry Cinnamon Rolls Recipe
- Total Time: 1 hour 45 minutes (includes rising time)
- Yield: 9 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of sweet raspberries and warm cinnamon with these homemade Raspberry Cinnamon Rolls. Perfect for breakfast or dessert, these soft, fluffy rolls are topped with a sweet glaze that makes them simply irresistible.
Ingredients
Dough:
- 2¾ cups all-purpose flour
- 3 tbsp granulated sugar
- ½ tsp salt
- 2¼ tsp instant yeast (1 packet)
- ½ cup whole milk
- ¼ cup water
- 3 tbsp unsalted butter (melted)
- 1 large egg
Filling:
- 1 cup frozen or fresh raspberries
- ¼ cup brown sugar
- 1½ tsp ground cinnamon
- 1 tbsp cornstarch
Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Dough: In a large mixing bowl, combine 2¼ cups of flour, sugar, salt, and yeast. In a separate bowl, microwave the milk, water, and butter until warm (about 110°F). Add the warm liquid and egg to the dry ingredients and mix until combined. Gradually stir in the remaining flour, ¼ cup at a time, until a soft dough forms. Knead on a lightly floured surface for about 5–6 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Filling: In a small bowl, toss raspberries with brown sugar, cinnamon, and cornstarch.
- Assembly: Once risen, roll the dough into a 14×9-inch rectangle. Evenly spread the raspberry mixture over the dough, gently pressing the berries in. Starting from the long side, roll up the dough tightly into a log and cut into 9 equal rolls. Place rolls into a greased 9-inch baking dish. Cover and let rise for another 30 minutes.
- Baking: Preheat oven to 375°F (190°C). Bake the rolls for 20–25 minutes or until golden brown. Allow to cool slightly.
- Glaze: To make the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
Notes
- If using frozen raspberries, do not thaw before using to avoid excess moisture.
- For a cream cheese glaze, substitute 2 oz softened cream cheese in place of some powdered sugar and milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
