Raspberry Cinnamon Rolls

Bright, fruity, and packed with sweet cinnamon flavor, these Raspberry Cinnamon Rolls are a fun and colorful twist on the classic breakfast treat. Fluffy dough swirls are layered with juicy raspberries and warm cinnamon sugar, then topped with a creamy vanilla glaze. They’re perfect for weekend brunch, holiday mornings, or anytime you want to impress with a bakery-style treat at home.

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Why You’ll Love This Recipe
Vibrant & Flavorful – The combo of raspberries and cinnamon is sweet, tangy, and unique.
Soft & Fluffy Texture – Made with a rich, tender yeast dough that melts in your mouth.
Perfect for Special Occasions – A showstopper for brunch, birthdays, or holidays.
Make-Ahead Friendly – Prep the night before and bake fresh in the morning.
Freezer-Friendly – Bake and freeze for a ready-to-go indulgent treat.

Ingredients You’ll Need

For the Dough:

• 3¼ cups all-purpose flour (plus more for dusting)
• ¼ cup granulated sugar
• 2¼ tsp (1 packet) active dry yeast
• ½ tsp salt
• ¾ cup whole milk (warmed to 110°F)
• ¼ cup unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract

For the Raspberry Cinnamon Filling:

• 1½ cups fresh or frozen raspberries (if frozen, do not thaw)
• ½ cup brown sugar
• 1½ tsp ground cinnamon
• 1 tbsp cornstarch
• 2 tbsp unsalted butter, softened

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• Large mixing bowl
• Rolling pin
• Dough scraper or sharp knife
• 9×13 inch baking dish
• Small saucepan (for heating milk)
• Electric mixer with dough hook (optional)
• Whisk for the glaze

Step-by-Step Instructions

Step 1: Activate the Yeast
In a small bowl, mix warm milk, sugar, and yeast.
Let it sit for 5–10 minutes until frothy. This ensures the yeast is active and ready to rise.

Step 2: Make the Dough
In a large bowl, combine flour and salt.
Add melted butter, egg, vanilla, and the activated yeast mixture.
Stir until a soft dough forms, then knead for 8–10 minutes by hand or 5–6 minutes using a dough hook.
The dough should be smooth, elastic, and slightly tacky.
Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.

Step 3: Prepare the Raspberry Filling
In a bowl, mix brown sugar, cinnamon, and cornstarch.
Set aside.
If using frozen raspberries, keep them frozen until ready to use to reduce juice leakage.

Step 4: Roll & Fill the Dough
Punch down the dough and transfer to a lightly floured surface.
Roll into a rectangle about 12×18 inches.
Spread softened butter evenly over the dough.
Sprinkle the cinnamon-sugar-cornstarch mixture evenly.
Distribute raspberries across the surface.

Step 5: Roll Up & Slice
Starting from the long side, roll the dough tightly into a log.
Using a sharp knife or unflavored dental floss, cut into 12 even rolls.
Place them in a greased 9×13-inch baking dish.

Step 6: Second Rise
Cover and let the rolls rise for another 30–45 minutes until puffy.
Meanwhile, preheat your oven to 350°F (175°C).

Step 7: Bake
Bake rolls for 25–30 minutes, or until lightly golden on top and bubbly in the center.
If browning too quickly, cover loosely with foil in the last 10 minutes.

Step 8: Make the Glaze
While the rolls are cooling slightly, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.
Drizzle generously over warm rolls.

Tips for Success
Use Cold Berries – Especially if frozen, to prevent bleeding during assembly.
Cut Cleanly – Dental floss makes it easy to slice clean rolls without smushing.
Don’t Overbake – Check at 25 minutes to keep them soft and gooey inside.
Let Them Cool Slightly – Glaze spreads best when the rolls are warm, not hot.
Add a Lemon Twist – Add a bit of lemon zest to the glaze for bright contrast.

Serving Suggestions
Serve warm with a hot cup of coffee or tea.
Pair with scrambled eggs and fruit salad for a complete brunch.
Top with whipped cream or extra raspberries for dessert-style indulgence.

How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 2 days.
Refrigerate: Keeps up to 5 days when covered tightly.

Freezing:
Freeze individually or the whole pan (unglazed) wrapped tightly.
Reheat and glaze fresh when ready to serve.

Reheating:
Microwave: 15–20 seconds per roll for that just-baked warmth.
Oven: 300°F (150°C) for 8–10 minutes until heated through.

Frequently Asked Questions

1. Can I use jam instead of fresh raspberries?
   Yes! Use ½ cup of raspberry jam, but spread thinly to avoid overflow during baking.
2. Can I make these overnight?
   Absolutely. Prepare, slice, and place in the pan, then refrigerate overnight. Let rise for 30 minutes at room temp before baking.
3. Can I make these without yeast?
   For a shortcut, try using store-bought crescent dough or a no-yeast cinnamon roll recipe, but flavor and texture will vary.
4. Can I use other berries?
   Blueberries, blackberries, or chopped strawberries all work well in this recipe.
5. Is it okay to skip the glaze?
   Sure! These rolls are still delicious without it or can be topped with cream cheese frosting instead.

Final Thoughts
These Raspberry Cinnamon Rolls are a beautiful twist on a beloved classic. With their fluffy layers, sweet berry bursts, and silky glaze, they’ll quickly become a favorite in your baking rotation. Whether you’re hosting brunch, baking for a special day, or just treating yourself, these rolls deliver on flavor, texture, and wow factor.

Try them out and let your kitchen smell like sweet, cinnamon-kissed heaven! Don’t forget to leave a review and share your creation on social media.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Rising Time: 90 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 6g | Carbohydrates: 45g | Fat: 12g | Fiber: 2g | Sodium: 180mg

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