Raspberry Cinnamon Rolls 🍓🍩

Posted by by Sara 1 year Ago 507 Views

Ingredients:

For the dough:

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 cup warm milk (110°F/43°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup raspberry jam or preserves
  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup fresh raspberries (optional, for extra flavor)

Instructions:

Make the dough:

  1. Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the mixture is frothy.
  2. Mix the dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture, melted butter, and egg. Stir until a dough forms. If the dough is too sticky, add a little more flour until it is smooth and elastic.
  3. Knead: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes soft and elastic.
  4. Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1 hour, or until it has doubled in size.

Prepare the filling:

  1. Mix the filling: In a small bowl, combine the softened butter, raspberry jam, brown sugar, and cinnamon. Stir until the mixture is smooth and well-combined.

Assemble the cinnamon rolls:

  1. Roll the dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 12×18 inches.
  2. Spread the filling: Spread the raspberry cinnamon filling evenly over the dough, leaving a small border around the edges.
  3. Roll up: Starting from one of the long edges, carefully roll the dough into a log. Pinch the seam to seal it.
  4. Cut into rolls: Use a sharp knife to cut the rolled dough into 12 equal slices. Arrange the slices in a greased 9×13-inch baking dish.

Bake the rolls:

  1. Let rise: Cover the rolls with a towel and let them rise for another 30 minutes, or until puffed up.
  2. Preheat the oven: Preheat your oven to 350°F (175°C).
  3. Bake: Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.

Make the glaze:

  1. Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you want a slightly thicker glaze, add more powdered sugar until you reach your desired consistency.

Serve:

  1. Glaze the rolls: Once the rolls are done baking, let them cool for about 5-10 minutes, then drizzle the glaze over the warm rolls. Top with fresh raspberries for a pop of color and extra flavor if desired.
  2. Enjoy: Serve your homemade Raspberry Cinnamon Rolls warm, and enjoy the sweet, fluffy goodness!

Tips:

  • Make ahead: You can prepare the rolls the night before by assembling them, covering, and refrigerating overnight. The next morning, let them come to room temperature for about 30 minutes before baking.
  • Different fillings: If you want to switch things up, try using blueberry or strawberry jam instead of raspberry for a different fruity twist.
  • For extra fluffiness: Make sure to not overwork the dough during the kneading process. The more gentle you are with the dough, the fluffier your rolls will turn out.

Nutrition (per roll, makes 12 rolls):

  • Calories: 300
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 20g
  • Sodium: 180mg