Raspberry Cinnamon Rolls
Delightful fusion of sweet, tart raspberry jam and warm cinnamon in soft, pillowy dough, topped with a creamy frosting. Perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 2 1/4 tsp active dry yeast The star ingredient responsible for that soft, airy texture.
- 1/2 cup warm milk Creates the perfect environment for the yeast to activate.
- 1/4 cup granulated sugar Adds sweetness and helps the yeast flourish.
- 1/2 cup unsalted butter, melted Ensures the dough is rich and tender.
- 1/2 tsp salt Balances the sweetness in the overall flavor.
- 2 large eggs, room temperature Contributes to the overall richness of the dough.
- 3 1/2 cups all-purpose flour Forms the structure of the rolls.
Filling Ingredients
- 1/2 cup raspberry jam or preserves Provides a delightful fruity flavor.
- 2 tbsp unsalted butter, softened Used in the filling for added richness.
- 1/4 cup brown sugar Introduces a hint of caramel sweetness.
- 1 tbsp ground cinnamon Infuses warmth and spice.
Frosting Ingredients
- 4 oz cream cheese, softened A key ingredient for the creamy frosting.
- 1/4 cup unsalted butter, softened Pairs beautifully with the cream cheese.
- 1 1/2 cups powdered sugar Sweetens the frosting.
- 1 tsp vanilla extract Adds an aromatic note.
- 1-2 tbsp milk To reach desired frosting consistency.
Instructions
Preparation
- In a small bowl, dissolve active dry yeast and granulated sugar in warm milk. Let sit for about 5 minutes until foamy.
- In a large mixing bowl, combine melted butter, salt, eggs, and the foamy yeast mixture. Stir until well combined.
- Gradually add all-purpose flour, one cup at a time, mixing until soft dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
Filling Preparation
- In a small bowl, mix raspberry jam, softened butter, brown sugar, and ground cinnamon until smooth.
Roll Assembly
- Once dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Spread raspberry filling evenly over the dough, leaving 1 inch from the edges. Roll the dough into a tight log from the long edge.
- Slice the dough into 12 equal rolls and place in a greased 9x13 inch baking dish. Leave space between rolls for expansion. Cover and let rise for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Bake rolls for 25-30 minutes until golden brown.
Frosting Preparation
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, adjusting milk for desired consistency.
Serving
- Once rolls are out of the oven, let cool slightly before drizzling with cream cheese frosting. Serve immediately.
Notes
Ensure your yeast is fresh for best results. Let dough rise in a warm environment. Variations include lemon zest in the filling or using Greek yogurt instead of cream cheese for frosting.