Raspberry Cinnamon Rolls Recipe

Imagine the decadence of soft, pillowy cinnamon rolls, now swirled with tart-sweet berry goodness—these Raspberry Cinnamon Rolls are everything you love about classic breakfast treats but with a bright, fruity twist that makes every morning feel special.

this Recipe

Ingredients You’ll Need

You only need a handful of simple ingredients for Raspberry Cinnamon Rolls, but each one plays its part in building flavor, texture, and that gorgeous color. Let me show you how every component matters for these showstopper rolls.

• All-purpose flour: The foundation for light, fluffy dough—be sure to measure carefully for the perfect texture.
• Granulated sugar: Adds just the right touch of sweetness in both the dough and the vibrant cinnamon-raspberry swirl.
• Instant yeast: Provides lift for rolls that are pillow-soft and rise like a dream—no proofing needed with this type!
• Salt: Enhances and balances all the fruity and spicy flavors.
• Milk (lukewarm): Warms up the dough for a tender crumb; make sure it’s not too hot, so the yeast stays happy!
• Unsalted butter (melted): Contributes richness and that classic bakery-style softness.
• Vegetable oil: A little extra moisture for a dough that stays soft even after baking.
• Large eggs: Bind everything together and give the dough a lovely richness and golden hue.
• Ground cinnamon: The cozy, aromatic heart of every cinnamon roll, paired perfectly with berries.
• Fresh raspberries: Their tart juiciness adds sparkle and zing—a beautiful contrast to the sweet, spiced filling.
• Powdered sugar: The base of your lemon glaze; it dissolves into silky smoothness every time.
• Fresh lemon juice and zest: Bring a citrusy brightness that wakes up the entire pan!
• Vanilla extract: A delicate hint of floral sweetness in the finishing drizzle.

Variations

One of the best things about Raspberry Cinnamon Rolls is how endlessly adaptable they are—mix things up to fit what’s in your fridge (or your cravings) and make these your own breakfast masterpiece!

• Mixed Berry Swirl: Swap in blackberries, blueberries, or strawberries along with the raspberries for a colorful medley in every bite.
• Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend—just keep an eye on the dough texture as you knead.
• Nutty Delight: Add a sprinkle of chopped pecans, almonds, or walnuts to the filling for crunch and extra richness.
• Vegan Raspberry Cinnamon Rolls: Sub in plant-based milk, vegan butter, and flaxseed eggs to make these rolls totally dairy- and egg-free.

How to Make Raspberry Cinnamon Rolls

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl. Whisk together the flour, granulated sugar, instant yeast, and salt. This even blending makes sure your dough rises evenly and tastes just right—no clumps or missed pockets of yeast!

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. The milk should feel slightly warm when you touch it—not hot—to wake up the yeast without cooking the eggs.

Step 3: Make and Knead the Dough

Pour the wet ingredients into the dry ingredients little by little, stirring as you go. Once it forms a shaggy dough, turn it onto a floured surface. Knead for 8 to 10 minutes, adding small sprinkles of flour if needed, until your dough is smooth, soft, and feels elastic under your hands.

Step 4: First Rise

Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rest in a warm spot. It should double in size in about an hour—watch the magic happen as it gets puffy and ready to shape.

Step 5: Prepare the Raspberry Filling

While the dough rises, make the aromatic filling: mix the sugar and cinnamon together in a small bowl. Chop the raspberries finely, then gently toss them in the cinnamon-sugar so every single piece is coated in deliciousness.

Step 6: Fill, Roll, and Slice

Once the dough has doubled, roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread your raspberry-cinnamon mixture evenly across the dough, then roll it up tightly from the long edge. Use a sharp knife or dental floss to slice the log into 12 gorgeous rolls.

Step 7: Second Rise

Arrange the rolls, spiral side up, in a greased 9×13-inch baking pan. Cover and let them rise again for about 30 minutes until they’re puffed and cozy together—this helps them bake into super soft Raspberry Cinnamon Rolls.

Step 8: Bake

Preheat your oven to 375°F (190°C). Bake the rolls in the center of the oven for about 25 minutes, or until the tops are beautifully golden and your kitchen smells incredible.

Step 9: Make the Lemon Glaze

While the rolls bake, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. If it’s too thick, add a splash more lemon juice. You’re aiming for a smooth, pourable glaze that will soak into every swirl.

Step 10: Glaze and Serve

Let the rolls cool for about 10 minutes after baking—then drizzle generously with lemon glaze. Serve warm so every bite is gooey, tangy, and packed with fresh raspberry flavor!

How to Serve Raspberry Cinnamon Rolls

Garnishes

For a finishing touch, sprinkle your Raspberry Cinnamon Rolls with extra fresh raspberries or a little more lemon zest. A dusting of powdered sugar also makes them look like they came straight out of a fancy bakery—simple, fresh, and oh-so-pretty!

Side Dishes

These rolls shine at any breakfast or brunch spread. Pair them with a big bowl of vanilla-scented Greek yogurt or a fresh fruit salad for contrast, and maybe some crisp bacon or savory egg casserole if you like a hearty balance.

Creative Ways to Present

Serve Raspberry Cinnamon Rolls on a platter lined with parchment and top with edible flowers for a garden-party brunch vibe. Or, divide into individual cupcake liners for easy grab-and-go treats at a brunch buffet or bridal shower.

Make Ahead and Storage

Storing Leftovers

If you manage to have any rolls left, pop them in an airtight container and store at room temperature for up to two days, or in the refrigerator for three to four days. The dough stays soft while the berry flavor intensifies over time!

Freezing

Raspberry Cinnamon Rolls freeze beautifully—just place cooled rolls (unglazed works best) in a freezer-safe container and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and glaze just before serving for that fresh-baked taste.

Reheating

To revive leftover rolls, warm individual servings for about 20 seconds in the microwave or 5–10 minutes in a 300°F oven. This makes the centers gooey and fresh, as if they just came from the oven!

FAQs

Final Thoughts

I can’t say it enough: these Raspberry Cinnamon Rolls bring a burst of berry sunshine to even the sleepiest mornings. Give them a try, share them with someone you love, and don’t be surprised when they become your new favorite tradition!

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