Description
Soft, fluffy, and bursting with the sweet-tangy flavor of fresh raspberries, these Raspberry Cinnamon Rolls are a delightful twist on a classic treat. Topped with a luscious cream cheese frosting, they’re perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk (lukewarm)
- ⅓ cup unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
For the Filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
- 1 cup fresh raspberries
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Dough: Combine yeast and warm milk, then mix with sugar, butter, egg, salt, and flour. Knead until smooth. Let rise for 1 hour.
- Make the Filling: Roll out the dough into a rectangle. Spread with butter, sprinkle with cinnamon-sugar mixture, and top with raspberries. Roll tightly and slice into 12 rolls.
- Second Rise: Place rolls in a greased baking dish and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Make the Frosting: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
Notes
- If using frozen raspberries, thaw and pat them dry to avoid excess moisture.
- Rolls can be refrigerated overnight after assembly for fresh baking the next day.
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g