There's nothing quite like the comforting aroma of freshly baked cinnamon rolls wafting through your kitchen. But what if you could take that classic comfort and infuse it with a burst of vibrant, juicy fruit? Get ready to experience pure joy with these incredible Raspberry Cinnamon Rolls!
These aren't just any rolls; they feature a delicate, cloud-like dough generously swirled with a homemade raspberry filling that perfectly balances sweet and tart. To top it all off, a rich, creamy cream cheese frosting provides the ultimate decadent finish. Perfect for special brunches, holiday mornings, or simply a treat to brighten your day, these rolls are surprisingly straightforward to make and deliver impressive results every time.
Why You'll Fall in Love with These Rolls
Our Raspberry Cinnamon Rolls are designed to be a delightful departure from the everyday, offering several reasons why they'll become a treasured recipe:
- A Symphony of Flavors: The tartness of raspberries cuts through the sweetness of the cinnamon and frosting, creating a dynamic flavor profile that's utterly addictive.
- Incredibly Tender Dough: We focus on techniques that ensure a soft, pillowy texture that practically melts in your mouth.
- Visually Stunning: The bright ruby red of the raspberry filling contrasted with the golden dough makes for a truly beautiful presentation.
- Perfect for Any Occasion: Whether it's a quiet morning or a festive gathering, these rolls are sure to impress. If you love elevated classics, you might also enjoy our Cinnamon Swirl Banana Bread.
Key Ingredients for Your Raspberry Delight
Crafting these rolls requires a few simple components, divided for clarity:
For the Fluffy Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm whole milk (105-115°F / 40-46°C)
- 1/4 cup melted unsalted butter
- 2 large eggs
For the Zesty Raspberry Filling:
- 1 cup fresh or frozen raspberries (Learn more about the fascinating history and health benefits of raspberries on Wikipedia!)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
For the Irresistible Cream Cheese Frosting:
- 4 ounces softened cream cheese
- 1/4 cup softened unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for desired consistency)
Crafting Your Raspberry Cinnamon Rolls: The Method
Step-by-Step Dough Preparation
- Step 1: In a sizable mixing bowl, combine the warm milk, melted butter, and granulated sugar. Sprinkle the instant yeast over the surface and let it rest for approximately 5 minutes until a frothy layer indicates it's active.
- Step 2: In a separate bowl, thoroughly whisk together the all-purpose flour and salt.
- Step 3: Gradually add the dry flour mixture to the wet yeast mixture, stirring until a shaggy dough forms. Incorporate the eggs one at a time, ensuring each is fully absorbed. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Step 4: Lightly grease a clean bowl, place the kneaded dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size.
Creating the Raspberry Filling
- Step 5: While the dough rises, prepare the filling. In a small saucepan over medium heat, combine raspberries, granulated sugar, cornstarch, and cinnamon. Cook, stirring, for about 5 minutes until the raspberries break down and the mixture thickens to a jam-like consistency. Remove from heat and cool completely.
Assembling Your Rolls
- Step 6: Once the dough has doubled, gently punch it down. Transfer to a lightly floured surface and roll into a large, 1/4-inch thick rectangle.
- Step 7: Evenly spread the cooled raspberry filling over the dough, leaving a small, clean border along one long edge for sealing.
- Step 8: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam firmly to seal.
The Second Rise and Baking
- Step 9: Using a sharp, un-serrated knife or dental floss, slice the log into 12 equal pieces, each 1 to 1.5 inches thick.
- Step 10: Arrange the rolls in a greased 9x13 inch baking dish. Cover loosely and let rise again for 30 minutes, or until puffy.
- Step 11: Preheat your oven to 350°F (175°C) during the second rise.
- Step 12: Bake for 25-30 minutes, or until golden brown and cooked through. Let cool in the pan for 10-15 minutes before frosting.
Whipping Up the Cream Cheese Frosting
- Step 13: In a medium bowl, combine softened cream cheese, softened unsalted butter, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. Add milk a tablespoon at a time if a thinner consistency is desired.
Finishing Touches and Serving
- Step 14: Generously drizzle the cream cheese frosting over the warm Raspberry Cinnamon Rolls. Serve immediately and enjoy every sweet, tangy, and fluffy bite!
Tips for Cinnamon Roll Success
- Temperature Matters: Ensure your milk is not too hot for the yeast (105-115°F is perfect).
- Don't Rush the Rise: The two rising periods are crucial for light, airy rolls. Patience pays off!
- Room Temp Frosting Ingredients: For a smooth, lump-free frosting, make sure your cream cheese and butter are properly softened.
- Even Slicing: Using a sharp knife or dental floss helps create uniform rolls for an even bake.
Creative Variations
Feel free to customize your raspberry rolls!
- Mixed Berry Medley: Combine raspberries with other berries like blueberries or chopped strawberries in the filling.
- Lemon Zest Infusion: Add a teaspoon of fresh lemon zest to the cream cheese frosting for an extra bright flavor.
- Crunchy Nuts: Sprinkle finely chopped pecans or walnuts over the raspberry filling before rolling for added texture. For another dessert that perfectly combines indulgence with a classic cinnamon flavor, try our Cinnamon Roll Cheesecake.
Storing Leftovers
While these are best fresh, leftovers are still a treat!
- Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheating: Warm a roll in the microwave for 15-20 seconds or in an oven preheated to 350°F (175°C) for 5-10 minutes.
We hope these delightful Raspberry Cinnamon Rolls bring a touch of sweetness and warmth to your home. Happy baking!
FAQs
Can I prepare these Raspberry Cinnamon Rolls ahead of time?
Yes, you can! Prepare the dough and filling the night before, assemble the rolls, and refrigerate them in the baking dish. In the morning, let them come to room temperature for about 30-60 minutes before proceeding with the second rise and baking.
What can I use if I don't have fresh raspberries?
Frozen raspberries work perfectly for the filling! There's no need to thaw them beforehand; just add them directly to the saucepan with the other filling ingredients and cook as directed.
How do I ensure my cinnamon rolls are soft and fluffy?
The key to soft and fluffy rolls lies in not overworking the dough during kneading and allowing adequate time for both rises. Also, be careful not to overbake; remove the rolls from the oven as soon as they are golden brown.
Can I substitute other berries for raspberries in the filling?
Absolutely! Blueberries, strawberries, or even a mixed berry blend would be delicious in this recipe. Adjust sugar to taste depending on the sweetness of your chosen berries.
Raspberry Cinnamon Rolls
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft, fluffy cinnamon rolls generously filled with a sweet and tart homemade raspberry jam and topped with a luscious cream cheese frosting.
Ingredients
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1/4 cup granulated sugar (for dough)
1 teaspoon salt
1 cup warm whole milk (105-115°F / 40-46°C)
1/4 cup melted unsalted butter (for dough)
2 large eggs
1 cup fresh or frozen raspberries
1/4 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon cinnamon (for filling)
4 ounces softened cream cheese
1/4 cup softened unsalted butter (for frosting)
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (for frosting, as needed)
Instructions
Step 1: In a large mixing bowl, combine the warm milk, melted butter, and granulated sugar. Sprinkle the instant yeast over the top and let it sit undisturbed for about 5 minutes. You'll see a frothy layer form, which tells you the yeast is active and ready to work its magic.
Step 2: In a separate, medium-sized bowl, whisk together the all-purpose flour and salt until they are thoroughly combined.
Step 3: Gradually add the dry flour mixture to the wet yeast mixture, stirring until a shaggy dough begins to form. Incorporate the eggs one at a time, mixing until fully absorbed. Then, turn the dough out onto a lightly floured surface and knead it for approximately 5-7 minutes. The goal is a smooth, elastic dough that springs back when gently pressed.
Step 4: Lightly grease a clean bowl, then place the kneaded dough inside, turning it once to ensure it's coated. Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm spot in your kitchen and let the dough rise for about 1 hour, or until it has visibly doubled in size.
Step 5: While your dough is on its first rise, prepare the star of the show
the raspberry filling! In a small saucepan over medium heat, combine the fresh or frozen raspberries, granulated sugar, cornstarch, and cinnamon. Cook the mixture, stirring frequently, for about 5 minutes. The raspberries will break down, and the mixture will thicken to a lovely jam-like consistency. Remove it from the heat and set it aside to cool completely before you use it.
Step 6: Once your dough has doubled in size, gently punch it down to release the accumulated air. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, aiming for about 1/4 inch thick.
Step 7: Evenly spread the completely cooled raspberry filling over the entire surface of the dough, leaving a small, clean border along one of the long edges. This clean edge will help seal the roll.
Step 8: Starting from the opposite long edge (the one completely covered in filling), carefully and tightly roll the dough into a snug log. Pinch the seam firmly to seal it securely.
Step 9: Using a sharp, un-serrated knife or a piece of dental floss (for perfectly clean cuts!), slice the log into 12 equal pieces, each approximately 1 to 1.5 inches thick.
Step 10: Arrange the sliced rolls in a greased 9x13 inch baking dish. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30 minutes, or until they look noticeably puffy.
Step 11: While your rolls are enjoying their second rise, preheat your oven to 350°F (175°C).
Step 12: Bake the rolls for 25-30 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. Remove them from the oven and let them cool in the pan for about 10-15 minutes before adding the frosting.
Step 13: In a medium mixing bowl, combine the softened cream cheese, softened unsalted butter, powdered sugar, and vanilla extract. Beat these ingredients together using an electric mixer until the frosting is wonderfully smooth and creamy. If you find the frosting too thick for drizzling, add milk one tablespoon at a time until you achieve your desired consistency.
Step 14: Drizzle the prepared cream cheese frosting generously over the warm (but not scalding hot) Raspberry Cinnamon Rolls. Serve them immediately and prepare for pure joy with every sweet, tangy, and fluffy bite!
Notes
For best results, ensure your milk is not too hot (between 105-115°F) for yeast activation. Don't overwork the dough and allow ample time for both rises for maximum fluffiness. Store leftovers in an airtight container.
- Prep Time: 1 hour 50 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
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