Raspberry Cinnamon Rolls

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

  1. In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes foamy.
  2. In a large mixing bowl, combine the granulated sugar, melted unsalted butter, beaten egg, and the yeast mixture. Stir until well blended.
  3. 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.
  4. Knead the dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic.
  5. 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.
  6. Preheat your oven to 375°F (190°C) and grease a baking dish.
  7. On a lightly floured surface, roll out the dough into a rectangle about 1/4-inch thick.
  8. Spread the raspberry jam evenly over the surface of the dough, leaving a small border around the edges.
  9. Sprinkle the ground cinnamon evenly over the raspberry jam.
  10. Starting from one long side, tightly roll up the dough into a log, ensuring the filling stays inside.
  11. Cut the log into 12 equal-sized rolls and arrange them in the greased baking dish, leaving space for them to rise.
  12. Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
  13. 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.
  14. Once the rolls are out of the oven, drizzle the glaze over the warm raspberry cinnamon rolls.
  15. 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