Raspberry Cinnamon Rolls
These Raspberry Cinnamon Rolls take a classic favorite to a whole new level with a sweet-tart raspberry filling swirled into soft, fluffy dough. Finished with a cream cheese glaze, these homemade rolls are perfect for special breakfasts, weekend brunches, holidays, or anytime you’re craving a bakery-style treat. The combination of warm cinnamon and juicy raspberries creates a summery, irresistible flavor in every bite.
Love cinnamon rolls and want more? Then try our delicious Apple Pie Cinnamon Rolls.
Why I Love This Recipe
- Lover of cinnamon rolls
- Can’t get enough raspberries
- Perfect for summer baking
- Great red and white to celebrate Canada Day
- Makes lots to share
Helpful Items for This Recipe
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KitchenAid 5.5 Quart Bowl-Lift Stand Mixer with 11 Speeds
Ingredients For Raspberry Sweet Rolls
These rolls are a raspberry lover’s dream. Here are the ingredients.
Ingredients
Dough
Instant Yeast – Be sure to use instant yeast; that is what is required for this recipe to work well.
Whole Milk – Warm the milk to 95-105F. Whole milk and almond milk both work; it should be warm, not too hot and not too cold, around 105F.
Granulated Sugar – Only granulated sugar has been tested in the dough of this recipe.
All-Purpose Flour – You will also need more for kneading. Only all-purpose flour has been tested.
Salt – If you are using unsalted butter, you need salt for this recipe.
Unsalted Butter – The butter needs to be melted. If you use salted butter, adjust the salt as needed.
Filling
Unsalted Butter – Softened by either bringing the butter to room temperature or warming slightly in the microwave. Careful not to melt it, though.
Cinnamon – This adds the traditional flavor for the rolls.
Frozen Raspberries – Only frozen raspberries have been tested. Should I defrost the raspberries before using? No, this is not necessary.
Granulated Sugar – Used for sweetening the tart berries.
Cornstarch – Do not omit.
Icing
Cream Cheese – This must be softened. For best results, use full-fat cream cheese and make sure it is softened enough.
Powdered Sugar – Powdered sugar is required for the icing; other sugars will not work as well. This sugar is also called icing sugar or confectioner’s sugar.
Milk – You can use whatever milk you have on hand.
Vanilla Extract – Use this to amp up the flavor of the icing.
How to make Raspberry Cinnamon Rolls
Start by adding the yeast, sugar, and warm milk to your stand mixer bowl and letting it sit for 10 minutes; it should foam up.
Add the flour, salt, and melted butter to the yeast mixture, add the paddle attachment to your stand mixer and mix until combined.
Swap out the paddle attachment for the dough hook and knead on medium for about 10 minutes, adding more flour as needed, a teaspoon or so at a time, to prevent the dough from sticking to the bowl.
Cover with clean kitchen linen and let sit in a warm spot for an hour and a half, or until the dough has risen by about double or close.
Then roll out the dough to about 12 inches by 14 inches, spread the softened butter on top and sprinkle the cinnamon on top of the butter.
Filling
Then add the frozen raspberries, sugar for the filling, and cornstarch to a bowl and stir well. Add this mixture on top of the rolled-out dough, leaving about an inch border of dough.
Roll up the dough so you have a 14-inch log. Then cut into 12 rolls.
Re-roll as needed, then place into your butter-greased 9×13″ baking dish.
Place your linen on top of the baking dish and place in a warm spot for at least 1 ½ hours, or until the rolls have risen and the raspberries have thawed; there should be juice between the rolls.
Preheat your oven to 350℉ and bake for 30 minutes.
Icing
While the rolls are baking, make the icing by beating together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
Once the rolls are baked, add the cream cheese frosting on top, allow to cool slightly, and enjoy!
Little Chef’s Secrets
Notes:
Store in the fridge for 3-4 days. Reheat in the microwave for about 20-30 seconds per roll.
It is alright if the dough and rolls do not double in size after sitting in a warm place for an hour and a half, as long as they have risen a noticeable amount, it’s fine.
The liquid from the frozen raspberries will look like a lot before baking; this is fine, it bakes into the cinnamon rolls.
Can I use less sugar in the dough?
Yes, you can use less sugar, up to half the amount in the recipe. Please note, if you reduce the amount of sugar, you will need to reduce the amount of flour as well, to about 3 – 3 ½ cups.
Pin it HERE!!
Pin it HERE!!
Raspberry Cinnamon Rolls Recipe
Ingredients
- 1 packet Instant Yeast
- 1 cup Whole Milk warm (95-105F)
- 2/3 cup Granulated Sugar
- 4 cups All-Purpose Flour plus more for kneading
- 1/2 tsp Salt
- 1/4 cup Unsalted Butter melted
- 1/4 cup Unsalted Butter softened
- 1 tsp Cinnamon
- 12 ounce bag Frozen Raspberries
- 1/3 cup Granulated Sugar
- 1 tbsp Cornstarch
- 4 ounces Cream Cheese softened
- 1 cup Powdered Sugar
- 1 tbsp Milk
- 1 tsp Vanilla Extract
Method
- Start by adding the yeast, sugar, and warm milk to your stand mixer bowl and letting it sit for 10 minutes; it should foam up.
- Add the flour, salt, and melted butter to the yeast mixture, add the paddle attachment to your stand mixer and mix until combined.
- Swap out the paddle attachment for the dough hook and knead on medium for about 10 minutes, adding more flour as needed, a teaspoon or so at a time, to prevent the dough from sticking to the bowl.
- Cover with clean kitchen linen and let sit in a warm spot for an hour and a half, or until the dough has risen by about double or close.
- Then roll out the dough to about 12 inches by 14 inches, spread the softened butter on top and sprinkle the cinnamon on top of the butter.
- Then add the frozen raspberries, sugar for the filling, and cornstarch to a bowl and stir well. Add this mixture on top of the rolled-out dough, leaving about an inch border of dough.
- Roll up the dough so you have a 14-inch log. Then cut into 12 rolls.
- Re-roll as needed, then place into your butter-greased 9×13" baking dish.
- Place your linen on top of the baking dish and place in a warm spot for at least 1 ½ hours, or until the rolls have risen and the raspberries have thawed; there should be juice between the rolls.
- Preheat your oven to 350℉ and bake for 30 minutes.
- While the rolls are baking, make the icing by beating together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
- Once the rolls are baked, add the cream cheese frosting on top, allow to cool slightly, and enjoy!
