There’s something undeniably magical about baking, especially when that baking involves sweet, pillowy rolls bursting with vibrant fruit. As someone who grew up surrounded by the intoxicating aroma of cinnamon wafting through the air during weekend breakfasts, I can’t help but feel transported back to my childhood every time I whip up a batch of these Raspberry Cinnamon Rolls. Imagine waking up to a cozy kitchen, sunlight streaming in, and the anticipation of soft, sweet rolls melting in your mouth — it’s a perfect representation of comfort!
Recipe Timing
- Prep Duration: 20 minutes
- Active Cooking: 25 minutes
- Total Duration: 1 hour 45 minutes (including rising time)
- Portion Size: 12 rolls
- Complexity: Moderate
Nutritional Recipe
- Calories per portion: 290
- Protein: 6g
- Carbs: 43g
- Fats: 10g
- Fiber: 1g
- Sugars: 18g
- Sodium: 230mg
Why You’ll Love This Raspberry Cinnamon Rolls
These Raspberry Cinnamon Rolls elevate the classic recipe with the tart burst of fresh raspberries. The combination of warm cinnamon, sweet sugar, and the fruity brightness of raspberries creates an irresistible flavor profile that dances on your palate. Each roll is a soft, warm hug, glazed with a zesty lemon glaze that perfectly complements the sweetness of the filling. Whether served at a brunch gathering or as a special weekend treat, they are sure to impress anyone who takes a bite.
The Complete Cooking Journey
Baking these Raspberry Cinnamon Rolls is not just about the final product; it’s about the entire experience. The mixing of the soft dough, the delightful mess of rolling and cutting, and finally, the heavenly scent as they bake are all part of a joyful kitchen adventure. Trust me, kneading the dough may even be a stress reliever as you let your worries fade with each gentle push and fold. And when you gather with family or friends to enjoy the warm rolls drizzled with lemon glaze, you’ll realize you’ve created more than just food—you’ve made memories.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Method:
Step 1: Combine the Dry Ingredients
In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. This is the foundation of your dough, and a perfect blend is crucial for that fluffy texture.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together 1 1/4 cups of lukewarm milk, 1/4 cup plus 1 tablespoon of melted unsalted butter, 1 tablespoon of vegetable oil, and 2 large eggs. This mixture will bring the dry ingredients together into a beautifully soft dough.
Step 3: Mix Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, stirring until a dough begins to form. Don’t rush this; each ingredient needs the chance to meld together to create a luscious dough.
Step 4: Knead the Dough
Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. This kneading is essential for developing the gluten that gives the rolls their delightful chew.
Step 5: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Use this time to envision all the wonderful rolls you’ll soon be enjoying!
Step 6: Prepare the Raspberry Filling
While your dough rises, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Then, gently toss in 1 cup of finely chopped fresh raspberries. This flavorful filling will make your rolls burst with sweetness!
Step 7: Roll Out the Dough
Once the dough has risen, roll it out into a rectangular shape on a floured surface. Spread the raspberry mixture evenly over the dough, making sure to cover every inch for a delicious bite each time.
Step 8: Roll and Cut the Dough
Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal slices. Arrange the slices in a greased pan, making sure they are snug but not cramped. Let them rise for another 30 minutes.
Step 9: Preheat the Oven
While the rolls complete their second rise, preheat your oven to 375°F (190°C). The rising dough will create a tender roll that bakes beautifully!
Step 10: Bake to Perfection
Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown and puffed. The irresistible aroma will fill your kitchen and heart with joy.
Step 11: Drizzle the Glaze
While the rolls are warm, prepare the glaze by mixing 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon of vanilla extract in a bowl. Drizzle this luscious glaze over the rolls while they are still warm for that perfect finish.
Serving Suggestions & Pairings
Enjoy these Raspberry Cinnamon Rolls fresh out of the oven for breakfast, perfect alongside a steaming cup of coffee or tea. They make an excellent addition to brunch tables or as a sweet treat at any gathering. Consider pairing them with whipped cream or a dollop of fresh mascarpone cheese for an extra indulgence.
Storage & Leftovers Guide
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. To enjoy again, simply reheat in the oven at a low temperature until warmed through.
Kitchen Wisdom & Success Tips
- Instant yeast vs. active dry yeast: Instant yeast will rise faster, so if using active dry, ensure to bloom it in warm water first before adding it to your dry ingredients.
- Kneading: If you’re short on time, use a stand mixer with a dough hook for a quicker kneading process.
- Temperature Check: Always make sure your milk is lukewarm (not hot!) to protect the yeast.
- Perfect Rolls: For even baking, ensure there’s a little space between rolls on the baking sheet to allow for puffing.
Flavor Variations & Adaptations
Feel free to experiment with different fruits! Try swapping raspberries for blueberries or strawberries, or even mixing a few together. You could also add some finely chopped nuts for an added crunch or a hint of orange zest paired with the lemon glaze for a zesty twist.
Reader Questions & Solutions
-
What’s the best way to know when dough has risen enough?
Look for the dough to double in size and be light to the touch. A poke in the center should leave a slight indentation without springing back. -
Can I prepare the dough the night before?
Absolutely! After you knead it, cover the dough, and let it rise in the fridge overnight. It will rise slowly and be ready to shape in the morning. -
Why are my cinnamon rolls dense?
This could be due to over-kneading or not giving the dough enough time to rise. Always ensure your yeast is active and your dough rises sufficiently. -
Can I make a bigger batch?
Yes! You can double the recipe easily; just make sure you have enough space and baking pans. -
What should I do if I over-bake my rolls?
If they’re too brown, a light drizzle of glaze can help soothe any dryness, and they’re still delicious when toasted with butter!
Wrapping Up
Baking these Raspberry Cinnamon Rolls isn’t just about creating a delightful dish; it’s a heartfelt journey that invites joy into your kitchen and warmth into your gatherings. Whether you’re creating cozy memories with family or treating yourself to a well-deserved indulgence, these rolls are sure to become a cherished addition to your baking repertoire. So, roll up your sleeves and get ready to embrace the sweet, warm enchantment of homemade goodness. Happy baking!
Print
Raspberry Cinnamon Rolls
- Total Time: 105 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft, sweet rolls bursting with fresh raspberries and a warm cinnamon filling, drizzled with a zesty lemon glaze.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Combine the dry ingredients: In a large bowl, mix flour, sugar, yeast, and salt.
- Whisk the wet ingredients: In another bowl, whisk milk, butter, oil, and eggs.
- Mix wet and dry ingredients: Gradually add the wet mixture to dry ingredients and stir until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth.
- Let the dough rise: Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Prepare the raspberry filling: Mix filling ingredients (sugar, cinnamon, raspberries) in a bowl.
- Roll out the dough: Roll the risen dough into a rectangle and spread the raspberry mixture.
- Roll and cut the dough: Roll tightly and cut into 12 equal slices.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Bake to perfection: Bake for about 25 minutes until golden brown.
- Drizzle the glaze: Mix glaze ingredients and drizzle over warm rolls.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
