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–+ servings
Close-up of Raspberry Cinnamon Rolls.
Tara Noland

Raspberry Cinnamon Rolls Recipe

These Raspberry Cinnamon Rolls are soft, fluffy, and filled with sweet raspberries and cinnamon. Topped with a luscious cream cheese glaze, they're perfect for breakfast, brunch, or dessert.
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Prep Time 55 minutes
Cook Time 30 minutes
Rise Time 3 hours
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 389
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 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
Filling
  • 1/4 cup Unsalted Butter softened
  • 1 tsp Cinnamon
  • 12 ounce bag Frozen Raspberries
  • 1/3 cup Granulated Sugar
  • 1 tbsp Cornstarch
Icing
  • 4 ounces Cream Cheese softened
  • 1 cup Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

Equipment

Method
 

  1. 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.
  2. Add the flour, salt, and melted butter to the yeast mixture, add the paddle attachment to your stand mixer and mix until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Roll up the dough so you have a 14-inch log. Then cut into 12 rolls.
  8. Re-roll as needed, then place into your butter-greased 9x13" baking dish.
  9. 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.
  10. Preheat your oven to 350℉ and bake for 30 minutes.
  11. While the rolls are baking, make the icing by beating together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
  12. Once the rolls are baked, add the cream cheese frosting on top, allow to cool slightly, and enjoy!

Nutrition

Serving: 1gCalories: 389kcalCarbohydrates: 64gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 138mgPotassium: 142mgFiber: 3gSugar: 29gVitamin A: 408IUVitamin C: 7mgCalcium: 54mgIron: 2mg

Notes

See the post for more information, photos and tips. 

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