Raspberry Cinnamon Rolls

Introduction

These Raspberry Cinnamon Rolls are your new favorite brunch treat — soft, pillowy dough filled with juicy raspberries, a swirl of cinnamon sugar, and topped with a sweet glaze. They strike the perfect balance between tart and sweet, making them a fresh twist on the classic cinnamon roll. Whether you’re baking for a holiday, weekend breakfast, or just because, these rolls will impress every time.

Ingredients

For the Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk (about 110°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 egg
1/2 tsp salt

For the Filling:

1 cup fresh or frozen raspberries
1/2 cup brown sugar
1 tbsp cinnamon
2 tbsp unsalted butter, softened
1 tbsp cornstarch (if using frozen raspberries)

For the Glaze:

1 cup powdered sugar
2–3 tbsp milk or cream
1/2 tsp vanilla extract
Optional: lemon zest for brightness

Timing

Prep time: 20 minutes
Rise time: 1 hour
Bake time: 25 minutes
Total time: 1 hour 45 minutes

Instructions

1. Make the Dough

In a large bowl, combine warm milk and sugar. Sprinkle yeast over top and let sit for 5–10 minutes until foamy. Mix in egg, melted butter, and salt. Gradually stir in flour and knead by hand or stand mixer until smooth and elastic (about 5–7 minutes). Cover and let rise in a warm place until doubled, about 1 hour.

2. Prepare the Filling

Mix brown sugar and cinnamon in a small bowl. If using frozen raspberries, toss with cornstarch to reduce excess moisture.

3. Roll and Fill

Punch down the dough and roll into a 10×16-inch rectangle on a floured surface. Spread softened butter across the surface, then sprinkle evenly with cinnamon sugar and raspberries.

4. Roll and Cut

Starting from the long side, roll the dough tightly into a log. Slice into 12 even rolls and place in a greased 9×13 baking dish.

5. Bake

Preheat oven to 350°F (175°C). Bake for 25–28 minutes or until golden and bubbly. Let cool slightly.

6. Glaze

Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and top with optional lemon zest.

Tips

For brighter flavor, add 1–2 tsp of lemon juice to the glaze.
Let the rolls do a second 15-minute rise in the pan for fluffier results.
Use parchment to help roll the dough tightly.

Nutrition (per roll, approx.)

Calories: 290
Protein: 5g
Carbs: 42g
Fat: 10g
Sugar: 19g
Fiber: 2g

Serving Suggestions

Pair with a hot latte or cold brew for a perfect café-style breakfast.
Serve warm with a scoop of vanilla Greek yogurt for added protein.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Reheat in the microwave or oven to restore softness.
Freeze unglazed rolls for up to 2 months and thaw before glazing.

Conclusion

These Raspberry Cinnamon Rolls are sweet, tart, and wonderfully soft — everything you want in a breakfast pastry. They’re perfect for sharing, gifting, or savoring with a slow weekend morning. Try the recipe and let us know how it turned out in the comments. For more bakery-style recipes, don’t forget to subscribe!