Dessert

12 Irresistible Raspberry Cinnamon Rolls You Must Try Recipe

ByMarina Montclair March 8, 2026March 8, 2026

Introduction

These Raspberry Cinnamon Rolls are a delightful twist on the classic treat, combining warm cinnamon-spiced dough with fruity raspberry jam and fresh berries. Soft, sweet, and irresistibly gooey, they’re perfect for breakfast, brunch, or a special dessert.

The image shows a close-up of a cinnamon roll with three visible layers of soft, golden-brown dough rolled in a spiral shape. Between the layers, there are bright red raspberry pieces, adding texture and color contrast. The top is generously covered with thick, white icing that drips slightly down the sides and pools on the white plate beneath. The cinnamon roll has a bite taken out of it, exposing the fluffy inside, the spread of raspberry filling, and the gooey cinnamon swirl. The whole pastry sits on a white marbled texture surface, enhancing the warm tones of the cinnamon roll and the bright red of the raspberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk (about 110°F)
2 1/4 tsp active dry yeast (1 packet)
1/3 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg + 1 egg yolk
1 tsp salt
4 cups all-purpose flour (plus more for dusting)
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 1/2 tbsp ground cinnamon
1 1/2 cups raspberry jam or preserves
1 cup fresh or frozen raspberries (optional)
1 1/2 cups powdered sugar
2–3 tbsp milk (as needed)
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
Step 2: Whisk in the remaining sugar, melted butter, egg, egg yolk, and salt. Gradually add the flour, mixing until a soft dough forms.
Step 3: Knead the dough by hand or mixer for 6 to 8 minutes until it is smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise for 60 to 90 minutes until doubled in size.
Step 5: On a floured surface, roll the dough into a 16 by 12-inch rectangle.
Step 6: Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon on top, then dollop raspberry jam across the surface and gently spread it out. If using, sprinkle fresh or frozen raspberries over the top.
Step 7: Roll the dough tightly from the long side into a log. Slice the log into 12 equal rolls.
Step 8: Place the rolls in a greased 9 by 13-inch baking dish. Cover and let them rise for 30 to 45 minutes until puffy.
Step 9: Bake the rolls at 350°F for 22 to 28 minutes until they are lightly golden and cooked through.
Step 10: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm rolls so it melts into the swirls.

Tips & Variations

Use fresh raspberries for bursts of natural flavor and texture.
Let the glaze melt into the warm rolls immediately after baking for a soft, sticky finish.
For a dairy-free option, substitute plant-based milk and butter.
Add chopped nuts like pecans or walnuts for extra crunch inside the filling.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, warm them gently in the microwave or oven until soft. You can also freeze unglazed rolls for up to 1 month; thaw and warm before adding the glaze.

How to Serve

A close-up of a cinnamon roll with a thick swirl shape showing three visible dough layers, each light golden brown and textured with a fluffy and slightly airy inside; the roll is filled with a deep red berry filling that looks soft and juicy, visible between the dough layers, especially in the bite area at the front. The top is coated with a shiny white glaze, lightly dripping down the sides and pooling slightly on the white plate below, which rests on a white marbled surface. The glaze smooth texture contrasts with the warm, soft dough and vibrant berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just be sure to drain any excess liquid to prevent the dough from becoming too wet.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. A simple test is to gently press your finger into the dough; if the indentation remains, it’s ready.