Description
Delight in these irresistibly soft and fluffy Raspberry Cinnamon Rolls, perfectly spiced with cinnamon and sweetened with raspberry jam and fresh raspberries. Topped with a luscious vanilla glaze, these homemade rolls are a must-try for breakfast or dessert lovers.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg + 1 egg yolk
- 1 tsp salt
- 4 cups all-purpose flour (plus more for dusting)
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 1/2 tbsp ground cinnamon
- 1 1/2 cups raspberry jam or preserves
- 1 cup fresh or frozen raspberries (optional)
Glaze
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 to 10 minutes, until it becomes foamy, indicating the yeast is active.
- Mix dough: Whisk in the remaining sugar, melted butter, large egg, egg yolk, and salt. Gradually add the flour while mixing until a soft dough forms.
- Knead: Knead the dough by hand or with a mixer for 6 to 8 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise for 60 to 90 minutes until doubled in size.
- Roll out: On a floured surface, roll the dough into a 16 by 12-inch rectangle, preparing it for the filling.
- Add filling: Spread the softened butter evenly over the dough. Sprinkle the light brown sugar and cinnamon over the butter. Dollop the raspberry jam across the dough and gently spread it. Optionally, scatter fresh or frozen raspberries on top.
- Roll & slice: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls.
- Second rise: Place the rolls into a greased 9 by 13-inch baking dish. Cover and allow them to rise for 30 to 45 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 28 minutes, until they turn lightly golden and are cooked through.
- Glaze: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm rolls so it melts into the swirls, enhancing the flavor.
Notes
- Use fresh or frozen raspberries according to availability; frozen should be thawed and drained before use.
- For a more intense raspberry flavor, increase the raspberry jam slightly or add more fresh raspberries.
- If the dough is too sticky during kneading, add a little more flour, one tablespoon at a time.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Cover dough during rises with a damp kitchen towel or plastic wrap to prevent drying out.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry cinnamon rolls, cinnamon rolls recipe, raspberry jam rolls, homemade cinnamon rolls, sweet rolls, breakfast pastries
