Raspberry Cinnamon Rolls Recipe

Soft, pillowy, and bursting with sweet-tart berries, Raspberry Cinnamon Rolls are the ultimate way to brighten any morning or brunch table. Imagine classic cinnamon rolls, but with a twist—a juicy raspberry filling and a sunshine-bright lemon glaze that make every bite irresistible!

Ingredients You’ll Need

Just a few simple, everyday ingredients come together like magic in Raspberry Cinnamon Rolls. Each one has a special role, from creating fluffy dough to delivering that dazzling berry sweetness—don’t skip a thing if you want the color, flavor, and texture to really shine!

• All-purpose flour: The sturdy base for your dough—it creates rolls that are tender but hold their shape perfectly.
• Granulated sugar: Adds sweetness to both the dough and filling, helping those berries shine.
• Instant yeast: Makes sure your rolls rise tall and fluffy, with no need to proof separately.
• Salt: Just a touch to balance out the sweetness and make all the flavors pop.
• Milk (lukewarm): The secret to a soft, enriched dough—room temp is key for good yeast activity!
• Unsalted butter, melted: Brings richness, flavor, and a melt-in-your-mouth finish to every bite.
• Vegetable oil: Adds extra moisture, keeping your rolls soft for longer.
• Eggs: Help with structure, making the dough rich, golden, and tender.
• Fresh raspberries: The star of the show; chop them up so every bite is filled with juicy fruit.
• Ground cinnamon: For that classic irresistible aroma and flavor in every swirl.
• Powdered sugar: Makes for a luscious, smooth lemon glaze that sets beautifully on warm rolls.
• Fresh lemon juice & zest: Give the glaze its signature zing and brightness—don’t skimp!
• Vanilla extract: Rounds out the tart lemon for a balanced, dreamy finish.

Variations

One of the best things about these Raspberry Cinnamon Rolls is that they’re endlessly adaptable. Whether you’re using what’s in your pantry, catering to dietary needs, or just craving something new, you can easily swap and play with this recipe until it’s your perfect treat.

• Mixed Berry Swirl: Try strawberries, blackberries, or blueberries for a fun twist on the classic raspberry filling.
• Vegan Version: Use plant-based butter, oat milk, and flax eggs to keep things dairy and egg free without missing out on flavor.
• Extra Citrus Glaze: Add orange juice and zest to the glaze for a double citrus hit, or stick to just lemon for a sharper bite.
• Nuts for Crunch: A handful of chopped pecans or almonds sprinkled over the filling adds wonderful texture.

How to Make Raspberry Cinnamon Rolls

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine your all-purpose flour, granulated sugar, instant yeast, and salt. Give everything a good stir so the yeast is evenly dispersed—this helps ensure each roll rises nice and evenly!

Step 2: Whisk Wet Ingredients

In a separate bowl, blend together the lukewarm milk, melted butter, oil, and eggs. Whisk well—making sure the milk is just warm (not hot!) so the yeast stays happy and active.

Step 3: Combine and Knead

Gradually add the wet mixture into the dry, stirring with a spoon or your hands until a shaggy dough forms. Turn it onto a floured surface and knead for about 8-10 minutes (put on your favorite playlist!) until the dough is beautifully smooth and stretchy.

Step 4: Let It Rise

Place your dough into a greased bowl, cover with a damp cloth, and leave it in a cozy spot to rise for about an hour, or until doubled in size. If your kitchen is chilly, pop it into an unheated oven with the light on—it’s the perfect DIY proofing box!

Step 5: Prepare Raspberry-Cinnamon Filling

While your dough is rising, mix the granulated sugar and cinnamon together in a small bowl. Toss the finely chopped raspberries gently in the cinnamon-sugar until they’re evenly coated; this little step helps the berries caramelize just right in the oven.

Step 6: Roll, Fill, and Shape

Once your dough has doubled, roll it out on a floured surface into a large 12×18-inch rectangle (don’t worry—it doesn’t have to be perfect!). Spread the raspberry-cinnamon filling right to the edges, then tightly roll the dough from the long edge into a log for the best swirls.

Step 7: Slice & Final Rise

Cut the log into 12 equal slices—using dental floss or a serrated knife for best results. Arrange them cut-side up in a buttered 9×13-inch pan, cover, and let them puff up for another 30 minutes for those cloud-like Raspberry Cinnamon Rolls.

Step 8: Bake

While the rolls finish their final rise, preheat your oven to 375°F (190°C). Bake for about 25 minutes or until golden with bubbling raspberry goodness peeking out—all your senses will thank you!

Step 9: Make & Drizzle Lemon Glaze

Whisk the powdered sugar, lemon juice, zest, and vanilla together until smooth and pourable. Once the rolls are out and still warm, drizzle generously over the top, letting it run into every swirl.

Step 10: Serve & Enjoy!

Let the Raspberry Cinnamon Rolls cool just for 10 minutes (if you can wait!), then serve warm while the glaze shimmers and the centers are joyfully gooey.

How to Serve Raspberry Cinnamon Rolls

Garnishes

Tuck a few extra fresh raspberries on top or scatter some lemon zest over the glaze for a bright, bakery-style finish. A delicate dusting of powdered sugar adds an elegant, snowy touch that’s especially lovely for brunch or special occasions.

Side Dishes

These sweet, vibrant rolls are perfect alongside a creamy vanilla yogurt parfait, a simple fruit salad, or even scrambled eggs if you want to balance sweet with savory. For a festive morning, pair with a berry smoothie or a glass of cold milk for dunking!

Creative Ways to Present

Serve your Raspberry Cinnamon Rolls in a vintage baking dish, swirl-side up, or stack them artfully on a tiered cake stand for brunch. Try portioning individual rolls into parchment wrappers for easy grab-and-go treats at parties or picnics.

Make Ahead and Storage

Storing Leftovers

Pop any extra rolls into an airtight container and keep them at room temperature for up to two days, or in the fridge for up to four days. A quick zap in the microwave or a few minutes in a warm oven will bring back their pillowy texture!

Freezing

Raspberry Cinnamon Rolls freeze like a dream. Let them cool completely, then wrap each roll individually in plastic wrap and freeze in a zip-top bag. Thaw overnight in the fridge and reheat before glazing for a perfectly fresh treat, anytime.

Reheating

For gooey, just-baked results, reheat rolls gently in a 300°F (150°C) oven, covered loosely with foil, for about 10 minutes. You can also microwave each roll for about 20-30 seconds—add glaze after reheating for that luscious finish.

FAQs

Final Thoughts

I can’t wait for you to try these Raspberry Cinnamon Rolls—the combination of tangy berries, cozy cinnamon, and sunshiny lemon glaze is pure comfort in every bite. There’s just nothing quite like sharing a pan of these beauties, fresh from the oven, with family or friends. Happy baking!

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