Raspberry Cinnamon Rolls Recipe

If you’re looking for a show-stopping brunch treat that wraps classic comfort in a vibrant, fruity twist, look no further than Raspberry Cinnamon Rolls. Tender, pillowy dough swirled with juicy raspberries and warm cinnamon, all crowned with a bright lemon glaze, makes these rolls nearly impossible to resist. Whether you’re starting a lazy weekend morning or planning a special afternoon with friends, Raspberry Cinnamon Rolls are pure happiness baked into every spiral.

Ingredients You’ll Need

This recipe comes together with straightforward, high-quality ingredients that each bring something wonderful to the party. Every component plays an important role in flavor, color, or the irresistibly soft bite of these stunning rolls.

• All-purpose flour: This forms the soft, sturdy base needed for tender, bakery-style rolls.
• Granulated sugar: Adds just the right amount of sweetness and helps develop a golden crust.
• Instant yeast: Makes the rolls rise beautifully and gives them their classic fluffy texture.
• Salt: Enhances every other flavor in these Raspberry Cinnamon Rolls.
• Milk (lukewarm): Ensures a soft crumb and activates the yeast for that signature rise.
• Unsalted butter (melted): Brings that rich, buttery flavor we all crave in a cinnamon roll.
• Vegetable oil: Keeps the dough tender and moist.
• Large eggs: Bind everything together and add richness and structure.
• Fresh raspberries (finely chopped): The heart of the filling — they meld into the dough and infuse every bite with color and brightness.
• Ground cinnamon: Gives warmth and lovely spice, a classic pairing with berries and sugar.
• Powdered sugar: The key to a silky-sweet glaze that melts into every swirl.
• Fresh lemon juice & zest: Adds a tangy finish that brightens and balances sweetness.
• Vanilla extract: Rounds out the glaze with mellow sweetness.

How to Make Raspberry Cinnamon Rolls

Step 1: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, sugar, instant yeast, and salt. This blend forms the structural backbone of your dough, ensuring perfectly risen, flavorful Raspberry Cinnamon Rolls right from the start.

Step 2: Prepare the Wet Ingredients

In a separate bowl, combine the lukewarm milk with melted butter, vegetable oil, and the eggs. Whisking the wet ingredients together now helps them integrate smoothly with the dry ingredients and promises a dough that’s neither too stiff nor too sticky.

Step 3: Combine Wet and Dry Ingredients

Slowly pour the wet mixture into the flour blend, stirring with a spatula or wooden spoon. As everything comes together, you’ll see a soft dough begin to form — this is the foundation of your dreamy, fluffy rolls.

Step 4: Knead the Dough

Dust your countertop lightly with flour and turn the dough out. Knead by hand for about 8 to 10 minutes, until the dough is smooth and elastic. This extra time develops the gluten structure for rolls that bake up ultra-soft but never dense.

Step 5: First Rise

Place your beautifully kneaded dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot. After about an hour, it will double in size, becoming airy and pillowy — just waiting to cradle heaps of raspberry filling.

Step 6: Prepare the Raspberry Filling

For this special filling, mix the chopped raspberries with cinnamon and sugar in a bowl, tossing gently so every berry is coated in sweet spice. The result is a bright, fragrant mixture that gives these Raspberry Cinnamon Rolls their signature taste and gorgeous magenta swirls.

Step 7: Shape the Rolls

Roll your risen dough into a generous 12×18 inch rectangle. Scatter the raspberry-cinnamon filling evenly across the surface. Starting from one long edge, roll everything up into a tight log, tucking in all that fruity goodness.

Step 8: Cut and Second Rise

Slice your log into 12 even rolls and arrange them, cut sides up, in a greased 9×13 inch pan. This second rise is quick — just 30 minutes — but it’s crucial for light, bakery-style Raspberry Cinnamon Rolls bursting from the pan.

Step 9: Preheat Oven

Set your oven to 375°F (190°C). You want it hot and ready so your rolls can bake up golden and perfectly cooked through.

Step 10: Bake

Bake the rolls for 25 minutes until the tops are golden and the scent is irresistible. The raspberry juices will bubble a bit, mingling perfectly with the cinnamon and fluffy dough.

Step 11: Make the Lemon Glaze

While your Raspberry Cinnamon Rolls bake, whisk together powdered sugar, fresh lemon juice, zest, and vanilla. The result is a glossy, tangy-sweet glaze that pairs beautifully with the warm rolls.

Step 12: Glaze and Serve

Once the rolls emerge golden and puffy, let them cool for about 10 minutes. Then drizzle over the lemon glaze, letting it seep into all the swirls. Serve the rolls warm for ultimate enjoyment.

How to Serve Raspberry Cinnamon Rolls

Garnishes

For a polished touch, sprinkle extra lemon zest or a dusting of powdered sugar on top. Fresh raspberries look stunning scattered over the frosted rolls, and a few mint leaves can add a lovely pop of color.

Side Dishes

Pair these Raspberry Cinnamon Rolls with a big bowl of mixed berries or a fruit salad for freshness. For a heartier spread, scrambled eggs or a simple yogurt parfait balance the sweetness and make brunch feel abundant.

Creative Ways to Present

Try arranging the rolls in a circle on a large platter with lemon glaze spiraled over the top, or serve them individually in cupcake wrappers for grab-and-go fun. Miniature versions baked in muffin tins are perfect for parties or packed lunches.

Make Ahead and Storage

Storing Leftovers

If you manage to have any Raspberry Cinnamon Rolls left over, simply cover the pan snugly with foil or plastic wrap and keep at room temperature for up to two days. For longer freshness, store in the refrigerator.

Freezing

You can absolutely freeze these rolls! Either freeze unbaked rolls after the second rise (well wrapped), or freeze baked rolls once cooled. Thaw overnight in the fridge; for unbaked, bake straight from the fridge adding a few extra minutes.

Reheating

Warm leftover rolls in a 300°F (150°C) oven for 10 to 15 minutes or microwave individual rolls for 15 to 20 seconds. A fresh drizzle of lemon glaze right before serving makes them taste straight from the oven.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work wonderfully, just be sure to thaw and drain them well to prevent excess moisture from making the filling runny.

Can I make Raspberry Cinnamon Rolls overnight?

Absolutely. After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature while the oven preheats, then bake as directed.

Is there a dairy-free option for the dough?

You can substitute plant-based milk and vegan butter for the milk and butter, and the rolls will still turn out soft and flavorful.

How do I keep the filling from leaking out?

Be sure to chop the raspberries finely and roll the dough tightly. Some slight bubbling is natural, but the majority of the filling will stay nestled in the swirls.

Can I double the recipe?

Yes! This recipe doubles easily for a crowd. Use two pans and rotate them halfway through baking for even results.

Final Thoughts

If you’re ready for a sweet, spirited twist on a classic, give these Raspberry Cinnamon Rolls a try. Their vibrant color, fresh berry flavor, and cloud-soft texture are sure to make any breakfast or brunch feel unmistakably special — and a little more delicious. Don’t forget to share them with someone you love!

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