Delicious Raspberry Cinnamon Rolls Recipe

Raspberry Cinnamon Rolls are like a warm hug from your grandma on a chilly Sunday morning. Imagine biting into a fluffy roll that’s both sticky and sweet, with a burst of tart raspberries mingling with buttery cinnamon goodness. The aroma wafts through the house like an invitation to breakfast heaven; you can practically hear your taste buds cheering in anticipation!

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These delightful rolls have been a family favorite since I accidentally created them while trying to use up leftover raspberries from last week’s farmer’s market haul. My friends’ eyes lit up as they devoured them, and I knew I had stumbled upon something special. Whether it’s a lazy weekend brunch or an impromptu dessert party, these Raspberry Cinnamon Rolls are sure to steal the show and leave everyone begging for seconds.

I still remember the first time I served these rolls; my friends were blown away by how soft and fluffy they were while packing a fruity punch!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A versatile staple for baking that gives the rolls their structure; sift it for fluffiness.
• Active Dry Yeast: Essential for that lovely rise; make sure it’s fresh for best results.
• Milk: Full-fat milk adds richness; warm it slightly before using to activate the yeast.
• Sugar: Granulated sugar sweetens the dough and filling; brown sugar can also add depth.
• Butter: Use unsalted butter for better control over saltiness; it adds moisture and richness to the dough.
• Cinnamon: Ground cinnamon is key in giving that classic flavor; fresh ground offers a more intense spice.
• Raspberries: Fresh or frozen work great; if using frozen, thaw and drain excess liquid first.
• Eggs: Large eggs enrich the dough and help with leavening when whisked.
• Salt: Just a pinch enhances all flavors; don’t skip this ingredient!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Dough: In a large bowl, mix warm milk with sugar and yeast. Let it sit until frothy—about 5 minutes—while preparing your workspace.

Add Dry Ingredients: Gradually add flour and salt into the yeast mixture. Mix until combined then knead on a floured surface until smooth—about 5-7 minutes.

Let It Rise: Place the dough in an oiled bowl, cover with cling film or a damp cloth, and let it rise in a warm area until doubled in size—around 1 hour.

Create the Filling: While waiting for dough to rise, combine softened butter with brown sugar and cinnamon in a small bowl until well mixed.

Roll Out Dough: Once risen, punch down the dough gently. Roll it out on a floured surface into a rectangle about half an inch thick.

Add Raspberries: Spread the filling evenly over rolled-out dough and sprinkle raspberries on top before rolling tightly from one edge.

Cut into Rolls: Slice rolled dough into equal pieces about 1 inch thick—use dental floss if you’re feeling fancy!

Bake Them Up: Preheat your oven to 350°F (175°C). Place rolls on a greased baking sheet and bake for 20-25 minutes until golden brown.

Now you have irresistibly delicious Raspberry Cinnamon Rolls that will surely brighten up any meal! Enjoy them warm with coffee or serve them as dessert after dinner—a crowd-pleaser every time!

Perfecting the Cooking Process

Start by preparing your dough first; while it rises, mix your filling ingredients. Once rolled out, spread the filling evenly for maximum flavor. Bake until golden brown for that perfect texture.

Add Your Touch

Feel free to swap raspberries with blueberries or strawberries for different flavors. Adding a dash of vanilla to the icing can enhance the overall taste beautifully.

Storing & Reheating

Store leftover raspberry cinnamon rolls in an airtight container at room temperature. Reheat in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes.

Baking these raspberry cinnamon rolls reminds me of family gatherings, where laughter filled the room and everyone eagerly awaited their warm goodness straight from the oven.

FAQ

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well; just ensure they’re thawed and drained before using.

How do I prevent my rolls from getting too dry?

Monitor baking time closely; remove them when golden brown but still soft.

Can I prepare these rolls ahead of time?

Absolutely! You can make the dough a day in advance and refrigerate it overnight.

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Raspberry Cinnamon Rolls

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves approximately 12 rolls 1x

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Description

Raspberry Cinnamon Rolls are a delightful combination of fluffy dough, tart raspberries, and warm cinnamon. Perfect for brunch or dessert, these rolls will impress your guests and satisfy your sweet cravings.

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Ingredients

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• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 cup whole milk (warm)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter (softened)
• 1 tbsp ground cinnamon
• 1 cup fresh raspberries (or thawed frozen)
• 2 large eggs
• 1 tsp salt

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Instructions

1. Warm the milk in a bowl and mix with sugar and yeast; let sit for 5 minutes until frothy.
2. Gradually add flour and salt; knead on a floured surface for 5-7 minutes until smooth.
3. Place the dough in an oiled bowl, cover, and let rise in a warm area for about 1 hour, until doubled.
4. Mix softened butter, brown sugar, and cinnamon for the filling.
5. Roll out the dough into a rectangle; spread filling evenly and sprinkle raspberries on top before rolling tightly.
6. Slice into rolls about 1 inch thick; arrange on a greased baking sheet.
7. Bake at 350°F (175°C) for 20-25 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll (85g)
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg