Description
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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Ingredients
For the Dough:
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3¼ cups all-purpose flour (plus more for dusting)
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¼ cup granulated sugar
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2¼ tsp (1 packet) active dry yeast
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½ tsp salt
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¾ cup whole milk (warmed to 110°F)
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¼ cup unsalted butter, melted
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1 large egg, room temperature
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1 tsp vanilla extract
For the Raspberry Cinnamon Filling:
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1½ cups fresh or frozen raspberries (if frozen, do not thaw)
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½ cup brown sugar
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1½ tsp ground cinnamon
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1 tbsp cornstarch
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2 tbsp unsalted butter, softened
For the Vanilla Glaze:
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1 cup powdered sugar
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1–2 tbsp milk
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½ tsp vanilla extract
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Pinch of salt
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.
Notes
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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: American