If you’re craving a sweet treat that hits all the right notes of comfort, tang, and cozy warmth, you’ll absolutely fall for this Raspberry Cinnamon Rolls Recipe. These pillowy-soft rolls are laced with the vibrant zing of fresh raspberries, a swirl of brown sugar and cinnamon, and finished with a silky vanilla glaze. Whether you’re planning a special brunch, looking for a weekend baking project, or simply want to enjoy something extraordinary with your morning coffee, this Raspberry Cinnamon Rolls Recipe is pure homemade magic and bound to become a fast favorite.
Ingredients You’ll Need
The beauty of this Raspberry Cinnamon Rolls Recipe is how pantry staples come together with just a few special ingredients to create something irresistible. Each item plays a starring role, from the fluffy dough to the juicy berry filling and sweet vanilla glaze.
- All-purpose flour (3 1/2 cups, divided): Forms the soft, tender structure of the buns while providing that bakery-style bite everyone loves.
- Active dry yeast (1 packet, 2 1/4 tsp): This brings your rolls to life, giving them the perfect rise and a light, airy crumb.
- Granulated sugar (1/4 cup): Adds a gentle sweetness to the dough to balance the tartness of the raspberries.
- Salt (1/2 tsp): Helps round out all the flavors and keeps the sweetness in check.
- Whole milk (3/4 cup): Enriches the dough, creating softness and flavor throughout each bite.
- Unsalted butter, softened (1/4 cup): Lends richness and tenderness, making every swirl truly melt-in-your-mouth.
- Large egg (1): Adds structure and helps bind the dough for a supple, stretchy texture.
- Fresh or frozen raspberries (1 cup): The jewel of the filling—offering a tart pop and stunning color. Use straight from the freezer for best results if opting for frozen berries!
- Brown sugar (1/3 cup): Deepens the sweetness of the filling and pairs beautifully with cinnamon and berries.
- Ground cinnamon (1 tsp): The warming, fragrant spice that makes every cinnamon roll transcendent.
- Cornstarch (1 tbsp): Thickens the berry filling, ensuring it stays nestled in the rolls instead of leaking out.
- Lemon juice (1 tbsp): Brightens the filling and balances the sweetness—just the right zing.
- Powdered sugar (1 cup, for glaze): Creates a luscious, sweet finish to drizzle lovingly over the warm rolls.
- Milk (2–3 tbsp, for glaze): Thins out the glaze so it flows perfectly over every surface.
- Vanilla extract (1/2 tsp, for glaze): Adds aromatic depth and a classic hint of flavor to the icing.
How to Make Raspberry Cinnamon Rolls Recipe
Step 1: Make the Dough
Start by whisking together 2 cups of flour, yeast, sugar, and salt in a large mixing bowl. Warm your milk and butter together in a small saucepan until just warm (not hot), then pour this creamy mixture into the dry ingredients along with your egg. Beat it all together until smooth, letting the kitchen fill with the gentle aroma of yeasty dough. Add the rest of the flour gradually, mixing in just enough to form a soft, slightly tacky dough. Turn it out onto a floured surface and knead for 6–8 minutes. You’ll feel the dough transform under your hands into a smooth, elastic ball—your first sign of cinnamon roll success!
Step 2: Let the Dough Rise
Place your dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and tuck it into a warm spot. Let it rest for about an hour, until it’s doubled in size and puffed with possibility. This rise is key to dreamy, tender rolls, so don’t rush it—use the time to prep the filling or have a cup of tea!
Step 3: Prepare the Raspberry Filling
While the dough is rising, stir together the raspberries (fresh or frozen), brown sugar, cinnamon, cornstarch, and lemon juice in a bowl. The berries will begin to release their juices, and the mixture will look glossy and gorgeous. The cornstarch is your superstar here, ensuring the filling thickens just enough as it bakes, so your rolls are swirled with berry ribbons rather than soggy bottoms.
Step 4: Roll, Fill, and Slice
Punch down your risen dough and roll it out on a lightly floured surface into a 10×15-inch rectangle. Sprinkle and spread the raspberry mixture evenly across the surface, marveling at how the ruby colors pop against the pale dough. Starting at the long edge, tightly roll up the dough, creating a glorious spiral, and slice into 9–12 even rolls. It’s a little messy, but that’s part of the fun!
Step 5: Second Rise
Nestle your rolls into a greased baking dish, cover them, and let them rise again for about 30–45 minutes. This second proof gives the rolls their signature fluffy, pull-apart texture—so worth the wait!
Step 6: Bake
While your rolls puff up for the final rise, preheat your oven to 350°F (175°C). Bake for 25–30 minutes, until the tops are golden brown and the raspberry juices are bubbling at the edges. Your kitchen will smell absolutely amazing at this point!
Step 7: Glaze and Serve
Once the Raspberry Cinnamon Rolls have cooled just slightly, whisk together the powdered sugar, milk, and vanilla, then drizzle the glaze generously over the tops. Watch as it melts into every nook and cranny, finishing off your fresh-baked masterpiece.
How to Serve Raspberry Cinnamon Rolls Recipe
Garnishes
A handful of fresh raspberries perched on top, a delicate dusting of extra powdered sugar, or even a scattering of lemon zest can make these rolls even more enticing. The garnishes not only look beautiful but highlight the fresh berry flavor and irresistible sweetness of the Raspberry Cinnamon Rolls Recipe.
Side Dishes
For breakfast or brunch, serve your Raspberry Cinnamon Rolls Recipe with creamy Greek yogurt, a platter of freshly sliced fruit, or a piping hot mug of coffee or tea. They also pair wonderfully alongside scrambled eggs and crispy bacon for a sweet and savory spread.
Creative Ways to Present
Try serving individual rolls in colorful cupcake liners for a festive brunch platter, or slice the rolls extra small and tuck them into a tiered dessert tray for celebrations. You can even swirl in a little cream cheese into the glaze for a tangy twist—perfect if you’re looking to put your own spin on the Raspberry Cinnamon Rolls Recipe!
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cinnamon Rolls will keep beautifully in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Just be sure they’re completely cooled before storing to keep that delightful texture intact.
Freezing
To freeze, let the rolls cool completely after baking, then wrap them tightly (individually or in a dish) with plastic wrap and foil. They’ll keep in the freezer for up to a month. For best results, freeze before adding the glaze, then drizzle the fresh glaze on once you’ve reheated them.
Reheating
For a fresh-from-the-oven treat, reheat individual rolls in the microwave for about 20–30 seconds or warm larger batches in a low oven (300°F/150°C) until just heated through. If frozen, let rolls thaw overnight in the fridge before reheating. Don’t forget to drizzle with glaze or add a little extra for more gooey goodness!
FAQs
Can I make the Raspberry Cinnamon Rolls Recipe the night before?
Absolutely! After slicing and arranging the rolls in the baking dish, simply cover and refrigerate them overnight. Let them come to room temperature and finish the second rise in the morning before baking for fresh, warm rolls at breakfast.
Will frozen raspberries make the filling too watery?
Not at all—just add them straight from the freezer without thawing. The cornstarch in the filling helps thicken up any juice, and using frozen berries prevents your dough from becoming soggy.
Can I use a dairy-free alternative in the Raspberry Cinnamon Rolls Recipe?
Definitely! Swap the milk for your favorite plant-based milk and use vegan butter to keep the dough rich and soft, while still enjoying all the berry-cinnamon flavor.
What’s the best way to slice the dough without squishing the rolls?
A serrated knife or a piece of unflavored dental floss works brilliantly. Slide the floss under the log of dough, then cross over the top and pull gently for perfectly clean rolls every time, no squishing involved!
My rolls didn’t rise much—what went wrong?
This can happen if your yeast is expired or the rising environment was too cool. Always check your yeast’s freshness date and let your dough rise somewhere slightly warm (like inside a turned-off oven with the light on). Patience is key for pillowy, fluffy Raspberry Cinnamon Rolls!
Final Thoughts
There’s just something special about gathering around the table with loved ones over a batch of home-baked Raspberry Cinnamon Rolls Recipe. The combination of warm spice, tart berry, and sweet glaze is simply irresistible. If you’re ready for a kitchen adventure that promises both comfort and excitement, give this recipe a try—you might just start a whole new breakfast tradition!
Print
Raspberry Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9–12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of sweet raspberry-filled cinnamon rolls that are perfect for a cozy breakfast treat. These homemade rolls are soft, gooey, and topped with a vanilla glaze for an extra touch of sweetness.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, softened
- 1 large egg
Filling:
- 1 cup fresh or frozen raspberries
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Dough Preparation: In a large mixing bowl, combine 2 cups of flour, yeast, sugar, and salt. Heat milk and butter, then add to dry ingredients along with the egg. Knead until smooth. Let rise for 1 hour.
- Filling: Mix raspberries, brown sugar, cinnamon, cornstarch, and lemon juice.
- Assembly: Roll dough into a rectangle, spread raspberry mixture, roll up, slice into rolls, and arrange in a baking dish. Let rise for 30–45 minutes.
- Baking: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
- If using frozen raspberries, do not thaw before mixing. Refrigerate unbaked rolls overnight for fresh morning rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
