Nothing beats the aroma of freshly baked cinnamon rolls, and when you add a fruity twist with raspberries, they become absolutely irresistible! These homemade raspberry cinnamon rolls are soft, gooey, and packed with a delicious combination of cinnamon, sugar, and tangy raspberries.
Perfect for breakfast, brunch, or a sweet treat, these rolls are made from a tender, homemade dough filled with a raspberry-cinnamon mixture and topped with a creamy vanilla glaze. Let’s dive into this amazing recipe!
Why You’ll Love This Recipe
- Soft and fluffy texture with a gooey raspberry-cinnamon filling.
- Perfect balance of sweet and tangy flavors.
- Great for special occasions, holidays, or weekend treats.
- Can be made ahead of time for convenience.
- Easy step-by-step instructions for beginners.
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180ml) warm milk
- ¼ cup (60g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1 ½ cups (180g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
For the Creamy Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- In a separate bowl, combine warm milk, melted butter, egg, and vanilla.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Knead the dough for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 2: Make the Raspberry Filling
- In a saucepan, combine raspberries, sugar, cornstarch, and cinnamon.
- Cook over medium heat, stirring continuously until the mixture thickens.
- Remove from heat and let it cool completely.
Step 3: Assemble the Cinnamon Rolls
- Once the dough has risen, roll it out into a 12×18-inch rectangle.
- Spread the cooled raspberry filling evenly over the dough.
- Carefully roll the dough into a tight log and cut into 12 equal rolls.
- Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
Step 4: Bake the Rolls
- Preheat the oven to 350°F (175°C).
- Bake the cinnamon rolls for 20-25 minutes or until golden brown.
- Remove from the oven and let them cool slightly.
Step 5: Prepare the Glaze & Serve
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls.
- Serve and enjoy!
Tips for the Best Raspberry Cinnamon Rolls
- Use fresh or frozen raspberries: If using frozen, let them thaw slightly.
- Don’t overfill: Too much filling may cause the rolls to become soggy.
- Use a sharp knife or dental floss to cut the rolls cleanly.
- Make ahead: Prepare the rolls the night before and bake fresh in the morning.
- Storage: Store leftovers in an airtight container for up to 3 days.
Frequently Asked Questions
Can I use store-bought dough?
Yes! You can use pre-made dough if you’re short on time.
Can I make these vegan?
Yes, swap dairy milk for almond milk and use a plant-based butter substitute.
What other fruit can I use?
Blueberries, strawberries, or blackberries make great alternatives.
Can I freeze these cinnamon rolls?
Yes! Freeze baked rolls (without glaze) for up to 3 months.
Final Thoughts
These Raspberry Cinnamon Rolls are a delicious twist on a classic treat. They’re fluffy, flavorful, and perfect for any occasion. Whether you enjoy them for breakfast, brunch, or dessert, they’re guaranteed to impress!
Try this recipe today and let us know how you liked it in the comments below!