Raspberry Cinnamon Rolls Recipe

Get ready for a swirl of fruity bliss! These Raspberry Cinnamon Rolls are ultra-soft, filled with bursts of fresh berries, cozy cinnamon, and finished with a zippy lemon glaze. If you love classic cinnamon rolls but crave something bright and playful, this treat takes breakfast (or brunch!) to a whole new level.

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Ingredients You’ll Need

Don’t let the decadent result fool you—this recipe uses a handful of accessible ingredients, each playing a vital role in flavor, texture, and color. From pantry staples like flour and sugar to jewel-toned raspberries, every element brings something special to these Raspberry Cinnamon Rolls.

• All-purpose flour: The backbone of the dough, giving these rolls their structure and that signature softness.
• Granulated sugar: Sweetens both the dough and the filling, balancing the tartness of the raspberries.
• Instant yeast: Speeds up the rise so your rolls are fluffy and light, without long waiting times.
• Salt: Just a touch enhances every sweet, berry-rich bite.
• Milk (lukewarm): Activates the yeast and gives the dough a tender, melt-in-your-mouth crumb.
• Unsalted butter (melted): Adds richness to the dough and a gorgeous buttery flavor throughout.
• Vegetable oil: Keeps the dough supple and prevents dryness, so your rolls are never tough.
• Eggs: Help bind the dough and contribute to that famous, fluffy texture.
• Ground cinnamon: Layered with sugar and raspberries, it creates that classic aromatic swirl.
• Fresh raspberries (minced): The star of the show! They add pops of fruity juiciness—don’t skip them.
• Lemon (juice and zest): Brightens the glaze and makes the flavors sing.
• Powdered sugar: Brings the glaze together for that sweet, silky finish.
• Vanilla extract: Rounds out the glaze with a lovely warm depth.

Variations

One of the joys of making Raspberry Cinnamon Rolls is how easy it is to riff on the basics! Whether you’re accommodating dietary needs or just feeling creative, these rolls are ready for your personal spin.

• Frozen raspberries: No fresh berries? Frozen (and thawed) raspberries work well—just drain off any excess liquid before using.
• Dairy-free option: Swap dairy milk and butter for your favorite plant-based alternatives – the rolls will still bake up beautifully soft.
• Add white chocolate chips: Scatter a handful over the filling for bursts of creamy sweetness alongside the tart berries.
• Go gluten-free: Use a trusted 1-to-1 gluten-free flour blend for rolls everyone can enjoy.

How to Make Raspberry Cinnamon Rolls

Step 1: Mix the Dry Ingredients

In a large mixing bowl, stir together the flour, sugar, instant yeast, and salt. This dry foundation ensures your dough is evenly risen and perfectly seasoned from the start—no pockets of unmixed bits!

Step 2: Whisk the Wet Ingredients

In another bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. Make sure your milk isn’t too hot or too cold—the warmth helps the yeast wake up and get feisty without scrambling the eggs.

Step 3: Bring It All Together

Gradually add the wet mixture to the dry ingredients. Mix with a sturdy spoon or your hands until you get a shaggy dough. The dough should pull away from the sides of the bowl, with no dry flour at the bottom.

Step 4: Knead into Silky Smoothness

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. It should become elastic, soft, and a little springy—this step is where the magic (and gluten structure) happens, so don’t rush it!

Step 5: The First Rise

Place your kneaded dough in a greased bowl, cover with a damp cloth, and let it rise somewhere cozy and draft-free. In about an hour, it should double in size—this is your cue for pillowy, bakery-style results!

Step 6: Prepare the Raspberry Cinnamon Filling

Stir together the granulated sugar and ground cinnamon. Gently toss the minced raspberries in this aromatic mix. The sugar-cinnamon will cling to the berries, forming that signature rosy swirl inside the rolls.

Step 7: Roll, Fill, and Shape

Roll the dough out into a 12×18-inch rectangle. Scatter the raspberry-cinnamon mixture evenly on top. From the long side, tightly roll the dough into a log—keep it snug to capture all the filling goodness inside.

Step 8: Slice and Second Rise

Cut the log into 12 even pieces and arrange them cut side up in a greased 9×13-inch pan. Cover and let them rise again for 30 minutes, until puffy and ready for their oven debut.

Step 9: Bake to Golden Bliss

Bake at 375°F (190°C) for about 25 minutes, or until the tops are golden and your kitchen smells like pure heaven. This is what Raspberry Cinnamon Rolls are all about!

Step 10: Whip Up the Lemon Glaze

While the rolls cool for just a bit, whisk together powdered sugar, fresh lemon juice, zest, and vanilla. The glaze should be thick but pourable—a spoon should ribbon slowly off the side.

Step 11: Glaze and Serve

Drizzle the lemon glaze generously over still-warm rolls. The icing seeps into the swirls, mingling with the raspberries for a flavor that’s hands-down irresistible. Enjoy warm for maximum gooey delight!

How to Serve Raspberry Cinnamon Rolls

Garnishes

Dress up your Raspberry Cinnamon Rolls with a sprinkle of extra lemon zest, a few fresh raspberries, or even a light dusting of powdered sugar. These tiny finishing touches make them look bakery-ready and add a burst of color and freshness.

Side Dishes

Pair your warm rolls with a cold glass of milk, a mug of freshly brewed coffee, or a bright fruit salad for a brunch spread that feels extra special. They’re also fantastic alongside scrambled eggs or Greek yogurt if you want a heartier kickoff to the day.

Creative Ways to Present

For gatherings, arrange the rolls in a circular pattern on a cake stand and drizzle the glaze in a crosshatch for that “wow” factor. Or, serve individual rolls in cupcake wrappers at a baby shower or party—they’re adorable and mess-free!

Make Ahead and Storage

Storing Leftovers

Let your leftover Raspberry Cinnamon Rolls cool completely, then store them in an airtight container at room temperature for up to two days. After that, pop them in the fridge for up to another two days—they’ll stay soft and flavorful.

Freezing

Baked and cooled rolls (without glaze) freeze beautifully for up to two months. When you’re ready to enjoy, thaw at room temperature and warm gently, then drizzle with fresh glaze for just-baked flavor any time!

Reheating

For that just-baked taste, reheat rolls individually in the microwave for 15-20 seconds, or warm a whole pan (covered) in a 325°F oven for 10-15 minutes. This keeps them soft, gooey, and dreamy all over again.

FAQs

Final Thoughts

If you’re looking to bake a batch of something that feels joyful and a little extra-special, Raspberry Cinnamon Rolls are your ticket. They always spark smiles and disappear in minutes—so don’t forget to save one for yourself! Enjoy every gooey, fruity, tangy bite.

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