Description
Raspberry Cinnamon Rolls are a fruity twist on the classic cinnamon rolls, featuring a sweet raspberry filling swirled inside soft, fluffy dough and topped with a creamy glaze.
Ingredients
Units
Scale
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 cup raspberry jam or preserves
- 1 cup fresh or frozen raspberries
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter (for glaze)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp milk (for glaze)
Instructions
- In a bowl, dissolve yeast in warm milk and let sit for 5-10 minutes until frothy.
- Add sugar, melted butter, salt, eggs, and flour. Mix until a dough forms and knead for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll out the dough on a floured surface into a rectangle about 16×12 inches.
- Spread softened butter over the dough, then evenly spread raspberry jam and sprinkle with brown sugar and cinnamon. Add fresh raspberries on top.
- Roll the dough tightly from the long edge and cut into 12 rolls.
- Place rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
- While baking, make the glaze by mixing cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread glaze over warm rolls before serving.
Notes
- You can use frozen raspberries; just thaw and drain them first.
- For extra flavor, add lemon zest to the filling.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg