Description
Raspberry Cinnamon Rolls are a fruity twist on the classic cinnamon roll, filled with a sweet and tangy raspberry filling. These rolls are soft, fluffy, and topped with a luscious cream cheese glaze, making them perfect for brunch, dessert, or any special occasion!
Ingredients
Units
Scale
- For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tbsp softened butter
- 1 tsp ground cinnamon
- 1 tbsp cornstarch (for thickening, optional)
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (to thin the glaze, if needed)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Add the warmed milk, melted butter, and egg, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Prepare the Raspberry Filling:
- In a small bowl, gently mash the raspberries with sugar and cinnamon. (Optional: Add cornstarch to help thicken the mixture if your raspberries are very juicy.)
- Assemble the Rolls:
- Roll out the dough on a lightly floured surface into a rectangle about 12×18 inches.
- Spread the softened butter evenly over the dough.
- Spread the raspberry mixture over the buttered dough, leaving a small border around the edges.
- Carefully roll the dough from the long edge into a tight log, then cut it into 12 equal slices.
- Bake the Rolls:
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake for 25-30 minutes, or until the rolls are golden and cooked through.
- Make the Cream Cheese Glaze:
- In a medium bowl, beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla, then beat until creamy. Add milk as needed to reach a pourable consistency.
- Glaze and Serve:
- Drizzle the cream cheese glaze over the warm rolls and serve immediately.
Notes
- If using frozen raspberries, let them thaw slightly and drain excess liquid to prevent sogginess.
- The rolls can be made ahead: cover the unbaked rolls and refrigerate overnight. Allow them to come to room temperature before baking.
- Store leftovers in an airtight container for up to 3 days.