
Raspberry Cinnamon Rolls
Experience the warmth and comfort of freshly baked Raspberry Cinnamon Rolls, where fluffy dough meets a sweet and tart raspberry filling. Each bite is a delightful blend of cinnamon and raspberry, topped with a luscious glaze that adds a creamy finish. These rolls are perfect for brunch gatherings, cozy afternoons, or as a special treat to brighten any day. Rooted in the beloved tradition of cinnamon rolls, this vibrant twist captures the essence of both sweetness and nostalgia, making them a unique addition to your table.
Servings: 12
Ingredients
- Active dry yeast (2 1/4 teaspoons)
- Warm milk (1 cup (110°f/43°c))
- Granulated sugar (1/4 cup)
- Unsalted butter (1/4 cup, melted)
- Egg (1, beaten)
- All-purpose flour (3-4 cups, plus more for dusting)
- Salt (1/2 teaspoon)
- Raspberry jam (1/2 cup)
- Ground cinnamon (1 tablespoon)
- Powdered sugar (1 cup)
- Milk (for glaze) (2-3 tablespoons)
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the granulated sugar, melted unsalted butter, beaten egg, and the yeast mixture. Stir until well blended.
- Gradually add 3 cups of all-purpose flour and the salt, mixing until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable.
- Knead the dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- On a lightly floured surface, roll out the dough into a rectangle about 1/4-inch thick.
- Spread the raspberry jam evenly over the surface of the dough, leaving a small border around the edges.
- Sprinkle the ground cinnamon evenly over the raspberry jam.
- Starting from one long side, tightly roll up the dough into a log, ensuring the filling stays inside.
- Cut the log into 12 equal-sized rolls and arrange them in the greased baking dish, leaving space for them to rise.
- Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
- While the rolls are baking, prepare the glaze by whisking together powdered sugar and 2-3 tablespoons of milk until smooth. Adjust the consistency with more milk if necessary.
- Once the rolls are out of the oven, drizzle the glaze over the warm raspberry cinnamon rolls.
- Serve warm and enjoy the delightful flavors!
Dietary Information
Servings: 12 • Dish Type: Breakfast/Dessert • Prep Time: 25 minutes • Cook Time: 25 minutes • Calories: 250 • Fat: 8g • Carbs: 38g • Protein: 4g • Sodium: 150mg • Sugar: 10g