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RASPBERRY CINNAMON ROLLS

These Raspberry Cinnamon Rolls are a delightful twist on the classic breakfast treat. Fluffy dough is swirled with a sweet and tart raspberry filling, then baked to golden perfection and drizzled with a creamy glaze. They're perfect for a special breakfast, brunch, or dessert.

Prep Time
30 mins
Cook Time
30 mins
Servings: 12 people
Calories: 350 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dough:
  • 1 cup warm milk 105-115°F
  • 2 tablespoons active dry yeast
  • ¼ cup granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • 2 large eggs
  • 4 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
Filling:
  • 1 cup fresh or frozen raspberries
  • ¼ cup granulated sugar
  • ¼ cup ½ stick unsalted butter, softened
  • 1 teaspoon ground cinnamon
Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Activate yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
  2. Add remaining dough ingredients: Add the melted butter, eggs, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Prepare filling: While the dough is rising, prepare the filling. In a medium bowl, combine the raspberries, granulated sugar, softened butter, and cinnamon. Gently mash the raspberries with a fork.
  6. Assemble rolls: Once the dough has doubled, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle about 12x18 inches. Spread the raspberry filling evenly over the dough.
  7. Roll up dough: Starting from the long edge, tightly roll up the dough into a log.
  8. Cut rolls: Cut the log into 9-12 rolls, about 1-2 inches thick.
  9. Second rise: Place the rolls in a greased 9x13 inch baking dish (or a round cake pan). Cover and let rise for another 30-45 minutes, or until puffy.
  10. Preheat oven: Preheat oven to 375°F (190°C).
  11. Bake: Bake for 20-25 minutes, or until golden brown.
  12. Make glaze: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy.
  13. Drizzle with glaze: Let the rolls cool slightly before drizzling with the glaze. Serve warm.

Notes

  • Variations:
  • Yeast: Make sure your yeast is fresh. If it doesn't foam when mixed with warm milk and sugar, it may be expired.
  • Milk Temperature: The milk should be warm enough to activate the yeast but not too hot, or it will kill the yeast.
  • Rising Time: Rising times will vary depending on the temperature of your kitchen. A warmer environment will result in a faster rise.
  • Filling: You can adjust the amount of sugar and cinnamon in the filling to your liking.
  • Cream Cheese Glaze: Use cream cheese instead of milk in the glaze for a richer flavor.
  • Orange Zest: Add orange zest to the dough or filling for a citrusy twist.
  • Nutty Filling: Add chopped nuts to the filling for added texture and flavor.
  • Apple Cinnamon Rolls: Substitute applesauce or diced apples for the raspberries.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 15g (23%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 15g 23%

* Percent Daily Values are based on a 2,000 calorie diet.