Description
These 12 irresistible raspberry cinnamon rolls combine a soft, fluffy dough with a sweet cinnamon and brown sugar filling layered with luscious raspberry jam and fresh raspberries. Topped with a smooth vanilla glaze that melts perfectly into every swirl, these homemade rolls are perfect for breakfast, brunch, or a delightful dessert treat.
Ingredients
Scale
Dough 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)
Filling Ingredients
- 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)
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Activate yeast: In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough: Whisk in the remaining granulated sugar, melted butter, egg, egg yolk, and salt into the yeast mixture. Gradually add the all-purpose flour while mixing until a soft dough forms.
- Knead dough: Knead the dough for 6 to 8 minutes, either by hand or with a mixer fitted with a dough hook, until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for 60 to 90 minutes in a warm place until it doubles in size.
- Roll out dough: On a floured surface, roll the dough into a 16 by 12-inch rectangle, preparing it for the filling.
- Add filling: Spread the softened butter evenly across the rolled-out dough. Sprinkle the packed light brown sugar and ground cinnamon evenly on top of the butter. Dollop the raspberry jam evenly over the surface and gently spread it out. If using, sprinkle fresh or frozen raspberries on top of the jam layer.
- Roll and slice: Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal rolls.
- Second rise: Place the cinnamon rolls in a greased 9×13-inch baking dish, cover, and let rise for 30 to 45 minutes until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 28 minutes until they are lightly golden and fully cooked through.
- Prepare glaze and finish: While the rolls are baking, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for consistency), vanilla extract, and a pinch of salt until smooth. Once the rolls are warm from the oven, drizzle the glaze over them so it melts into the rolls’ swirls for the best texture and flavor.
Notes
- Use fresh raspberries for bursts of natural, vibrant flavor and texture.
- Allow the glaze to melt over the warm rolls to achieve a perfect smooth coating and enhanced sweetness.
- Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls, raspberry jam, breakfast rolls, sweet rolls, baked cinnamon rolls, cinnamon roll glaze
