Meet your new morning obsession: the Raspberry Cinnamon Rolls Recipe. Imagine pillowy-soft dough swirled with the sweet-tart burst of juicy raspberries and butter-cinnamon sugar, then finished under a creamy vanilla glaze. Every bite is a cheerful medley of nostalgia and freshness, delivering that bakery-quality flavor with a homemade touch. Whether you’re serving these at brunch or treating yourself to breakfast in bed, you’ll fall in love at first taste.

Raspberry Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but make magic together! Each one plays a big part in creating that irresistible flavor, the perfect soft texture, and the gorgeous pops of pink that make this Raspberry Cinnamon Rolls Recipe such a showstopper at any table. Here’s how each bit contributes:

All-purpose flour: The sturdy base for soft, fluffy rolls—don’t substitute or you’ll miss that classic texture.
Active dry yeast: Ensures the rolls rise to lofty, bakery-worthy heights; freshness is key for a good lift!
Granulated sugar: Just enough sweetness to balance those tangy raspberries and enhance browning.
Salt: Brings out the flavors and keeps the sweetness in check.
Whole milk: Makes the dough ultra-tender and rich.
Unsalted butter (softened): Adds richness and silkiness to both the dough and filling.
Large egg: Binds the dough while adding moisture and a soft crumb.
Raspberries (fresh or frozen, chopped): The tart, fruity star that makes these rolls so unique—use them straight-from-the-freezer if using frozen.
Brown sugar (packed): Gives that signature gooey-center sweetness and depth of flavor in every swirl.
Ground cinnamon: Warm spice that hugs the tart raspberry with familiar coziness.
Powdered sugar: The backbone of the creamy-smooth glaze on top.
Milk (for glaze): Thins the glaze just right for drizzling over warm rolls.
Vanilla extract: Rounds out the glaze with a warm, fragrant note.

How to Make Raspberry Cinnamon Rolls Recipe

Step 1: Mix the Dough Base

Start by whisking together 2 cups of flour, yeast, sugar, and salt in a large bowl. You’ll want everything well combined so the yeast activates evenly. Heating the milk until just warm (not hot!) and mixing it with the softened butter ensures a smooth, supple dough. Once the warm milk mixture and egg go in, stir until you’ve got a silky, slightly sticky mix. Gradually fold in the remaining flour until the dough starts pulling away from the sides—no more dry pockets, and none of that over-floured toughness!

Step 2: Knead and Rise

Turn that soft dough out onto a floured surface and knead for about 5–7 minutes. It’s ready when it feels elastic and smooth under your hands—a rewarding task you’ll look forward to! Pop the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour. When it’s doubled in size, you know the magic of the Raspberry Cinnamon Rolls Recipe has truly begun.

Step 3: Fill and Roll

After the first rise, punch the dough down (so satisfying!) and roll it into a generous rectangle, about 14 by 9 inches. Smear the entire surface with softened butter for extra richness. Mix brown sugar and cinnamon, then sprinkle that sweet-spicy blend all over. Now, scatter chopped raspberries for stunning color and tartness—they’ll bleed into beautiful pink ribbons through every swirl!

Step 4: Shape and Second Rise

Carefully roll up your dough from the long side, keeping things tight so the filling stays inside. Pinch the seam closed to hold in all the raspberry goodness, then use a sharp knife to cut the log into 12 even slices. Arrange your rolls in a greased 9×13-inch baking dish, cover with a cloth, and let them puff up again for another 30–40 minutes. This second rise is crucial for bakery-level softness.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 22–26 minutes, until tops are golden brown and your kitchen smells like a joyful mix of berries and cinnamon. Let them cool slightly, but don’t wait too long—the secret is glazing while still warm!

Step 6: Glaze and Finish

For the final flourish of this Raspberry Cinnamon Rolls Recipe, whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle this creamy glaze over the just-baked rolls. If you want a citrus twist, a little lemon zest in the glaze will make the flavors pop even more!

How to Serve Raspberry Cinnamon Rolls Recipe

Garnishes

Give these rolls an extra-special look with a dusting of extra fresh raspberries, a few fragrant mint leaves, or even a pretty sprinkle of lemon zest over the glaze. If you’re going all out, a few edible flowers will really stop your guests in their tracks!

Side Dishes

Pair your Raspberry Cinnamon Rolls Recipe with cool bowls of Greek yogurt topped with honey, or scrambled eggs for a savory balance. A cup of fresh-pressed orange juice or a creamy vanilla latte make dreamy drinking companions—just enough to cut through the sweetness and let the flavors shine.

Creative Ways to Present

Arrange the rolls in a circle on a colorful platter, or serve each on small dessert plates with a fork and extra glaze for drizzling. For brunch gatherings, try baking them in a cast iron skillet for a rustic table centerpiece. Or if you want single-serve perfection, bake the rolls in jumbo muffin tins!

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, cover them tightly and keep at room temperature for up to a day, or refrigerate for up to three days. The glaze helps keep things moist, but if they start to dry out, a quick zap in the microwave brings back the gooey goodness.

Freezing

You can freeze Raspberry Cinnamon Rolls Recipe before or after baking! Wrap unbaked, shaped rolls tightly and freeze for up to two months—just thaw overnight in the fridge and let rise before baking as directed. Baked rolls freeze beautifully, too: cool, wrap, and stow in a freezer bag. Thaw at room temp and rewarm before icing.

Reheating

To bring back that fresh-baked softness, reheat rolls in a microwave for 15–30 seconds, or pop them in a 300°F (150°C) oven, covered loosely with foil, until warmed through. Add an extra spoonful of glaze to make them taste just-baked.

FAQs

Can I use other berries instead of raspberries?

Absolutely! While raspberries are the signature ingredient in the Raspberry Cinnamon Rolls Recipe, you can swap in blackberries, blueberries, or even a mix—just keep the berry pieces small to avoid excess moisture.

Why use frozen raspberries instead of fresh?

Frozen raspberries tend to bleed less juice into the dough, preventing soggy rolls. If using fresh, chop them and pat dry for the best results.

Can I make these rolls overnight?

Yes, you can! Shape the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and puff up before baking as usual.

What can I do if my dough isn’t rising?

Give it a bit more time in a warmer spot; yeast loves coziness! Make sure your milk wasn’t too hot or cold, which can affect yeast activity. Always check your yeast is fresh for best rise.

How do I make the glaze thicker or thinner?

Simply adjust the amount of milk in the glaze: add a teaspoon at a time for a pourable consistency, or use less for a thicker, spreadable glaze. If you like zest, a touch of lemon will brighten the flavors!

Final Thoughts

I can’t wait for you to give this Raspberry Cinnamon Rolls Recipe a whirl—there’s nothing more joyful than biting into swirls of tangy berries and gooey cinnamon. Whether it’s a weekend treat or a sweet surprise for friends, these rolls are guaranteed to bring smiles (and requests for seconds!). Enjoy every soft, fruity bite!

Raspberry Cinnamon Rolls Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Indulge in the sweet and tangy flavors of these Raspberry Cinnamon Rolls. Soft, fluffy dough filled with juicy raspberries and warm cinnamon, topped with a vanilla glaze.

Ingredients

Scale

For the Dough:

3 1/4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup unsalted butter (softened)
1 large egg

For the Filling:

3/4 cup frozen or fresh raspberries (chopped)
1/2 cup brown sugar (packed)
2 teaspoons ground cinnamon
3 tablespoons unsalted butter (softened)

For the Glaze:

1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk mixture and egg. Knead until smooth and let rise.
Make the Filling: Roll out dough, spread butter, sprinkle with cinnamon sugar, and raspberries. Roll up and slice into rolls.
Bake: Place rolls in a baking dish, let rise, then bake until golden brown.
Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls.