Raspberry Cinnamon Rolls

Why You’ll Love This Recipe

These Raspberry Cinnamon Rolls are the perfect combination of sweet, tangy, and spicy. The soft, pillowy dough complements the cinnamon and raspberry filling beautifully, while the bright lemon glaze adds a refreshing burst of flavor. Whether you’re looking to impress guests at a brunch or simply treat yourself to a delicious morning treat, these rolls are sure to be a hit. The dough is rich and soft, and the glaze gives each roll the perfect balance of sweetness and tartness. Plus, the combination of cinnamon and raspberries is a match made in heaven.

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups milk, lukewarm
• 1/4 cup + 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs

For the Raspberry Filling:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries, finely chopped or minced

For the Lemon Glaze:

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dough:

1. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Stir to combine.
2. In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic.
5. Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

For the Raspberry Filling:

1. In a small bowl, mix the granulated sugar and ground cinnamon together.
2. Gently fold the chopped or minced raspberries into the cinnamon-sugar mixture, ensuring the raspberries are evenly coated.

Assembling the Cinnamon Rolls:

1. Once the dough has doubled in size, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, approximately 12×18 inches.
2. Brush the surface of the dough with the remaining 1 tablespoon of melted butter.
3. Evenly sprinkle the cinnamon-sugar mixture with raspberries over the dough, leaving about 1 inch of space around the edges.
4. Starting from the long side, carefully roll the dough into a tight log, sealing the edge with a pinch.
5. Cut the rolled dough into 12 equal pieces using a sharp knife or dental floss.
6. Place the rolls in a greased 9×13-inch baking dish, spacing them closely together. Cover and let them rise for 30 minutes, until puffed up.

Baking:

1. Preheat the oven to 350°F (175°C).
2. Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, cover them with foil for the last few minutes of baking.
3. Remove the rolls from the oven and allow them to cool slightly while you prepare the glaze.

For the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.
2. Drizzle the glaze over the warm rolls, ensuring each roll gets a generous amount.

Servings and Timing

This recipe makes 12 delicious cinnamon rolls. Preparation takes about 20-30 minutes, and the dough needs about 1 to 1.5 hours to rise. The rolls bake in 20-25 minutes, so the entire process will take around 2 to 2.5 hours.

Variations

• Add Nuts: For extra texture, add chopped pecans or walnuts to the raspberry filling before rolling.
• Cream Cheese Filling: For a richer filling, add a cream cheese mixture (cream cheese, sugar, and vanilla) in addition to or instead of the raspberry filling.
• Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just be sure to thaw and drain them well to avoid excess moisture.

Storage/Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap the rolls in foil and warm them in the oven at 350°F (175°C) for 5-10 minutes. You can also freeze the rolls (without glaze) for up to 2 months. Reheat them in the oven and add fresh glaze afterward.

FAQs

1. Can I make the dough ahead of time?

Yes! You can refrigerate the dough after it has risen. Punch it down, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it come to room temperature before continuing with the recipe.

2. Can I make these cinnamon rolls with frozen raspberries?

Yes, you can use frozen raspberries. Thaw them and drain any excess liquid before using them in the filling to avoid soggy rolls.

3. Can I use a different glaze for these rolls?

Absolutely! You can use a simple vanilla glaze or a cream cheese frosting for a richer, sweeter topping.

4. How do I keep the cinnamon rolls soft?

To keep your rolls soft, store them in an airtight container and cover them with a clean towel. You can also microwave them for a few seconds to soften them up before eating.

5. Can I freeze the dough before baking?

Yes, you can freeze the dough after shaping the rolls. Freeze them on a baking sheet, then transfer them to a bag or container. When ready to bake, let them thaw and rise for 1-2 hours before baking as usual.

6. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to dissolve it in warm water with a bit of sugar first. Allow it to sit for about 5 minutes to activate before proceeding with the recipe.

7. How can I make these rolls less sweet?

If you prefer a less sweet cinnamon roll, reduce the amount of sugar in both the dough and the filling. You can also skip the glaze or use less glaze on top.

8. Can I make these rolls without the glaze?

Yes, the rolls will still be delicious without the glaze, but the lemon glaze adds a wonderful tang that complements the sweetness of the raspberry filling.

9. Can I use a bread machine to make the dough?

Yes, you can use a bread machine to make the dough. Add the ingredients according to your bread machine’s instructions and follow the rest of the recipe for assembly and baking.

10. Can I double this recipe to make more rolls?

Yes, you can easily double the recipe. Just use a larger baking dish or split the dough between two smaller dishes, and bake them as instructed.

Conclusion

Raspberry Cinnamon Rolls are a decadent twist on a classic favorite, combining the warmth of cinnamon with the bright, tart flavor of raspberries. With a buttery dough, sweet raspberry filling, and refreshing lemon glaze, these rolls are sure to be a favorite at any brunch or special occasion. Whether you enjoy them with family or as a treat for yourself, these rolls are a delicious and comforting way to start the day.

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