Raspberry Cinnamon Rolls
Deliciously soft rolls filled with tangy raspberry jam and warm cinnamon, topped with creamy frosting make this dish a delightful treat for breakfast or brunch.
Ingredients
Dough Ingredients
- 2 1/4 tsp active dry yeast The magic ingredient that makes your rolls rise beautifully.
- 1/2 cup warm milk Adds richness and helps the yeast activate.
- 1/4 cup granulated sugar For a touch of sweetness that balances the tang of the raspberry.
- 1/2 cup unsalted butter, melted Ensures a tender texture and rich flavor.
- 1/2 tsp salt To enhance all the flavors.
- 2 pieces eggs, room temperature Provides structure and moisture.
- 3 1/2 cups all-purpose flour The base of our soft dough.
Filling Ingredients
- 1/2 cup raspberry jam or preserves The star filling that brings a delightful tartness.
- 2 tbsp unsalted butter, softened Mixing with the raspberry filling adds richness.
- 1/4 cup brown sugar For added sweetness and depth.
- 1 tbsp ground cinnamon Infuses the rolls with warm, cozy flavor.
Frosting Ingredients
- 4 oz cream cheese, softened For a creamy, luscious frosting.
- 1/4 cup unsalted butter, softened Adds to the creaminess of the frosting.
- 1 1/2 cups powdered sugar To create a sweet frosting that complements the rolls.
- 1 tsp vanilla extract Enhances the overall flavor of the frosting.
- 1-2 tbsp milk (to reach desired consistency) Ensures the frosting is smooth and spreadable.
Instructions
Preparation
- In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes, or until the mixture becomes foamy.
- In a large mixing bowl, combine the melted butter, salt, eggs, and yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, and cover with a clean cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Filling and Shaping
- Prepare the filling: In a small bowl, mix together the raspberry jam, softened butter, brown sugar, and cinnamon until well combined.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the raspberry filling evenly over the dough, leaving about 1 inch from the edges.
- Roll the dough tightly into a log, starting from one of the long edges. Slice the dough into 12 equal rolls.
- Place the rolls into a greased 9x13-inch baking dish, leaving a little space between each roll for expansion during the second rise.
- Cover with a clean cloth and let the rolls rise for another 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk.
- Once the rolls are baked, remove them from the oven and allow them to cool slightly.
- Drizzle the cream cheese frosting over the warm rolls and serve immediately.
Notes
For perfectly soft and fluffy rolls, ensure your ingredients are at room temperature and let your dough rise in a warm, draft-free space. Add fresh raspberries or a splash of lemon juice to the filling for extra zing.