Description
These Raspberry Cinnamon Rolls are soft, fluffy, and swirled with a sweet-tart raspberry filling that bakes right into every layer. Warm cinnamon, juicy berries, and a simple vanilla glaze make this a bakery-style treat that’s perfect for brunch, holidays, or a cozy weekend bake.
Ingredients
Scale
- Dough
- 3 cups all-purpose flour (plus extra for dusting)
- 1 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- Raspberry Filling
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon (optional)
- Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
Instructions
- Activate the Yeast: In a medium bowl, whisk together the warm milk, granulated sugar, and yeast. Let sit for 5–10 minutes, until the surface looks foamy and bubbly.
- Mix the Dough: Stir in the egg, softened butter, and salt. Add the flour gradually, mixing until a soft dough forms that pulls away from the sides of the bowl.
- Knead and First Rise: Turn the dough onto a lightly floured surface and knead for 5–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Make the Raspberry Filling: While the dough rises, add raspberries, sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat, stirring often, until thick and jammy. Remove from heat and let cool completely.
- Roll Out the Dough: Once risen, punch down the dough and roll it into a large rectangle, about 12×16 inches, on a lightly floured surface.
- Add the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a small border along the long edge so it doesn’t spill out when rolling.
- Shape the Rolls: Starting from the long side, roll the dough into a tight log. Trim the ends if needed, then slice into 10–12 even rolls using a sharp knife or unflavored dental floss.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise for 20–30 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until lightly golden on top and cooked through in the center.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust thickness with more milk or sugar as needed.
- Glaze and Serve: Let the rolls cool for 5–10 minutes, then drizzle generously with vanilla glaze. Serve warm.
Notes
For the cleanest swirls, use unflavored dental floss to slice the rolls instead of a knife. If using frozen raspberries, add them straight to the pan without thawing so the filling thickens nicely. For an extra rich finish, swap the simple glaze for cream cheese frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 295
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg