Description
These Raspberry Cinnamon Rolls combine the classic warmth of cinnamon with the fresh, tangy sweetness of raspberries, creating a delightful twist on traditional cinnamon rolls. Soft, fluffy dough envelops a luscious raspberry filling, topped with a smooth cream cheese glaze for the perfect breakfast or dessert treat.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour (plus extra for dusting)
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp salt
Filling
- 1 ½ cups fresh or frozen raspberries
- â…“ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk or cream (adjust for desired thickness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: In a bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl, combine the flour, remaining sugar, salt, melted butter, egg, and the yeast mixture. Knead the dough by hand or with a mixer for 5 to 7 minutes until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare the raspberry filling: In a saucepan over medium heat, combine the raspberries, sugar, lemon juice, cinnamon, and cornstarch. Cook for 5 to 7 minutes, stirring frequently, until the mixture thickens. Remove from heat and allow to cool completely.
- Roll out the dough: Once the dough has risen, punch it down gently to release air. On a floured surface, roll the dough out into a 16 by 12-inch rectangle.
- Fill the dough: Spread the cooled raspberry filling evenly over the rolled out dough, ensuring full coverage.
- Roll and slice: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice the log into 12 even pieces. Arrange the rolls in a greased 9×13-inch baking pan.
- Second rise: Cover the pan with a clean towel and let the rolls rise again for 30 minutes until puffy. Alternatively, cover and refrigerate overnight to bake the next morning.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown and cooked through.
- Prepare the glaze: While the rolls are baking, beat together the softened cream cheese, powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk or cream until smooth and creamy.
- Glaze and serve: Once the rolls have cooled slightly, drizzle the cream cheese glaze over the top. Serve warm or at room temperature.
Notes
- Use fresh raspberries for the best flavor, but frozen can be substituted; just thaw and drain excess liquid before cooking.
- Ensure the milk is warm, not hot, when activating the yeast to prevent killing it.
- If you prefer a thicker or thinner glaze, adjust the amount of milk accordingly.
- Make ahead by preparing the rolls the night before and refrigerating after the second rise; bake fresh in the morning.
- Store leftover rolls in an airtight container and consume within 3 days, or freeze for longer storage.
