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Raspberry Cinnamon Rolls

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Raspberry Cinnamon Rolls are a fruity twist on the classic cinnamon roll, filled with a sweet and tangy raspberry filling. These rolls are soft, fluffy, and topped with a luscious cream cheese glaze, making them perfect for brunch, dessert, or any special occasion!

Ingredients

Scale
  • For the Dough:
    • 3 1/4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 2 1/4 tsp instant yeast (1 packet)
    • 1/2 tsp salt
    • 3/4 cup milk, warmed
    • 1/4 cup unsalted butter, melted
    • 1 large egg
  • For the Raspberry Filling:
    • 1 cup fresh or frozen raspberries
    • 1/2 cup granulated sugar
    • 2 tbsp softened butter
    • 1 tsp ground cinnamon
    • 1 tbsp cornstarch (for thickening, optional)
  • For the Cream Cheese Glaze:
    • 4 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 2–3 tbsp milk (to thin the glaze, if needed)

Instructions

  • Prepare the Dough:
    • In a large mixing bowl, combine the flour, sugar, yeast, and salt.
    • Add the warmed milk, melted butter, and egg, mixing until a soft dough forms.
    • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
  • Prepare the Raspberry Filling:
    • In a small bowl, gently mash the raspberries with sugar and cinnamon. (Optional: Add cornstarch to help thicken the mixture if your raspberries are very juicy.)
  • Assemble the Rolls:
    • Roll out the dough on a lightly floured surface into a rectangle about 12×18 inches.
    • Spread the softened butter evenly over the dough.
    • Spread the raspberry mixture over the buttered dough, leaving a small border around the edges.
    • Carefully roll the dough from the long edge into a tight log, then cut it into 12 equal slices.
  • Bake the Rolls:
    • Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
    • Preheat the oven to 350°F (175°C).
    • Bake for 25-30 minutes, or until the rolls are golden and cooked through.
  • Make the Cream Cheese Glaze:
    • In a medium bowl, beat the cream cheese and butter until smooth.
    • Add the powdered sugar and vanilla, then beat until creamy. Add milk as needed to reach a pourable consistency.
  • Glaze and Serve:
    • Drizzle the cream cheese glaze over the warm rolls and serve immediately.

Notes

  • If using frozen raspberries, let them thaw slightly and drain excess liquid to prevent sogginess.
  • The rolls can be made ahead: cover the unbaked rolls and refrigerate overnight. Allow them to come to room temperature before baking.
  • Store leftovers in an airtight container for up to 3 days.

Find it online: https://ukfinda.com/raspberry-cinnamon-rolls/