Raspberry Cinnamon Rolls are fluffy rolls filled with a classic cinnamon-sugar paste and homemade raspberry jam. They are baked until golden brown and spread with extra raspberry jam and drizzled with a sweet vanilla glaze.

This post is sponsored by JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. All opinions are 100% my own. Thanks for continuing to support the brands that help make ‘Kitchen 335’ possible!

Looking down on a batch of raspberry cinnamon rolls in a pan

I worked with LACTAID® to create these Raspberry Cinnamon Rolls AKA my new favorite breakfast! These homemade cinnamon rolls use LACTAID® Whole Milk in the cinnamon roll dough and the vanilla glaze. LACTAID® is 100% real milk, just without the lactose. This means you don’t have to compromise flavor or texture to make your stomach happy! You can find LACTAID® Whole Milk at most retailers, but you can use this store locator to find exactly which stores near you carry it!

A fluffy cinnamon roll on a plate

Ingredients for Raspberry Cinnamon Rolls:

Ingredients for cinnamon roll dough:

  • LACTAID® Whole Milk. LACTAID® is 100% real milk, just without the lactose! So you won’t be compromising the taste or texture of your cinnamon rolls like you might with a dairy-free milk.
  • Instant Dry Yeast. Be sure to use yeast that is not too old or your dough won’t rise.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • All-Purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Granulated Sugar. This will add a bit of sweetness to the dough and help the yeast to rise.

Ingredients for Homemade Raspberry Jam:

  • Raspberries. You can use fresh or frozen. I used frozen.
  • Granulated Sugar. See above note.
  • Lemon Juice. This will cut the sweetness of the jam and add flavor.
  • Cornstarch. This will help to thicken the jam.
  • Water. You need to mix the cornstarch with water to avoid the cornstarch clumping up in the jam.

Ingredients for Cinnamon-Sugar Filling:

  • Unsalted Butter. See above note.
  • Light Brown Sugar. This will add flavor and bring the filling together.
  • Ground Cinnamon. This will add flavor to our filling.

Ingredients for Vanilla Glaze:

  • Powdered Sugar. This will sweeten the glaze.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • LACTAID® Whole Milk. See above note.
All of the ingredients needed for this recipe

How to make Raspberry Cinnamon Rolls:

Cinnamon Roll Dough

STEP 1: Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.

STEP 2: Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Mixing slowly will ensure that the dry ingredients won’t go flying all over your kitchen. Then mix on medium speed for 5-7 minutes. At this point the dough should be smooth but still sticky, so don’t add any extra flour.

STEP 3: Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.

STEP 4: Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes to allow the dough to rise. It should double in size.

Homemade Raspberry Jam

STEP 1: In a small saucepan over medium-low heat combine the raspberries, sugar, and lemon juice. Use a silicone spatula to break up the raspberries as best you can. It’s okay to have chunks of raspberries.

STEP 2: Turn the heat up to medium and cook the jam for about 5 minutes, until the raspberries have formed a sauce.

STEP 3: While the raspberry mixture simmers combine the cornstarch and water in a small bowl. Whisk to ensure there are no lumps. Pour the cornstarch slurry into the raspberry mixture and stir to combine.

STEP 4: Bring the jam to a low boil for about a minute. The raspberry jam should be thick enough to coat the back of the spatula.

STEP 5: Remove from heat and allow to cool completely. The jam will thicken as it cools. You can transfer the jam to a small bowl and place in the fridge for faster cooling if needed.

The homemade raspberry jam in a bowl

Cinnamon-Sugar Filling

STEP 1: In a medium bowl, combine all ingredients and mix until fully combined. Set aside.

the cinnamon-sugar filling in a bowl

Cinnamon Roll Dough

STEP 1: Line a 12-inch cast-iron pan or a similarly sized baking dish with parchment paper. You can also spray with non-stick spray, parchment paper just makes the clean-up easier.

STEP 2: When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″.

STEP 2: Dust off any excess flour, extra flour is going to make the finished product drier, and spread the cinnamon-sugar filling out to the edges of the dough.

STEP 3: Spread about half of the cooled raspberry jam over the cinnamon-sugar filling. You want the layer of jam to be pretty thin or it will drip out when you roll up the dough.

STEP 4: Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. If the raspberry jam was too thick some of it might come out as you are rolling, that’s okay.

STEP 5: Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. The raspberry jam will make the rolls a bit slippery, so they might start to unravel a bit. You can just use your hands to push them back into place.

STEP 6: At this point, if you want to wait until the next morning to bake the cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.

STEP 7: If you want to bake them now, preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size.

STEP 8: Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through.

STEP 9: Remove from oven and allow to cool slightly before icing.

Vanilla Glaze

STEP 1: In a small bowl combine all of the ingredients and whisk until smooth. If the glaze is too thick you can add more milk, 1/2 tablespoon at a time. If the glaze is too thin you can add more powdered sugar, 2 tablespoons at a time until your desired consistency is reached.

The vanilla glaze in a bowl

How to Assemble Raspberry Cinnamon Rolls

STEP 1: When the cinnamon rolls have cooled slightly spread the rest of the raspberry jam evenly over the rolls.

STEP 2: Drizzle the vanilla icing over the raspberry jam and serve.

A close up of the rolls topped with raspberry jam and vanilla glaze

More Cinnamon Roll Recipes

looking down on a pan of cinnamon rolls

More Breakfast Recipes from Kitchen 335

  • Caramel Cinnamon Rolls– Fluffy cinnamon rolls baked on top of sweet caramel and topped with a brown butter icing.
  • S’mores Stuffed French Toast– French toast stuffed with marshmallows and chocolate ganache, rolled in crushed graham crackers, and topped with extra chocolate.
  • Blueberry Pop-Tarts– Blueberry Pop Tarts have a flaky pie crust filled with blueberry jam and topped with a sweet blueberry glaze.
  • Cinnamon Roll Pancakes– fluffy pancakes that are swirled with a cinnamon-sugar mixture then drizzled with a sweet cream cheese frosting.
A pan of raspberry cinnamon rolls ready to be eaten

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5 from 2 votes

Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls are fluffy rolls filled with a classic cinnamon-sugar paste and homemade raspberry jam.
Prep Time30 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 50 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon roll, cinnamon rolls, raspberry, raspberry cinnamon rolls, raspberry jam, vanilla icing
Servings: 12 cinnamon rolls
Calories: 431kcal

Ingredients

For Cinnamon Roll Dough:

  • 1 cup LACTAID Whole Milk warmed
  • 1 packet (8 grams) instant dry yeast
  • 2 large eggs
  • 3 tablespoons (38 grams) unsalted butter
  • 4 1/2 cups (540 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (99 grams) granulated sugar

For Homemade Raspberry Jam:

  • 1 1/2 cup (180 grams) raspberries fresh or frozen
  • juice of 1/2 lemon
  • 3 tablespoons (37 grams) granulated sugar
  • 1 1/2 teaspoons cornstartch
  • 2 teaspoons water

For Cinnamon Roll Filling:

  • 1 stick (113 grams) unsalted butter softened
  • 1 cup (213 grams) light brown sugar packed
  • 2 tablespoons ground cinnamon

For Vanilla Glaze:

  • 1 cup (113 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons LACTAID Whole Milk

Instructions

For Cinnamon Roll Dough:

  • Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.
  • Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Then mix on medium speed for 5-7 minutes. At this point the dough should be smooth but still sticky.
  • Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.
  • Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes to allow the dough to rise. It should double in size.

Raspberry Jam

  • In a small saucepan over medium-low heat combine the raspberries, sugar, and lemon juice. Use a silicone spatula to break up the raspberries as best you can.
  • Turn the heat up to medium and cook the jam for about 5 minutes, until the raspberries have formed a sauce.
  • While the raspberry mixture simmers combine the cornstarch and water in a small bowl. Whisk to ensure there are no lumps. Pour the cornstarch slurry into the raspberry mixture and stir to combine.
  • Bring the jam to a low boil for about a minute. The raspberry jam should be thick enough to coat the back of the spatula.
  • Remove from heat and allow to cool completely. The jam will thicken as it cools. You can transfer the jam to a small bowl and place in the fridge for faster cooling if needed.

Cinnamon Roll Filling

  • In a medium bowl, combine all ingredients and mix until fully combined. Set aside.

Cinnamon Roll Dough

  • Line a 12-inch cast-iron pan or a similarly sized baking dish with parchment paper or spray with non-stick spray.
  • When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″.
  • Dust off any excess flour and spread the cinnamon-sugar filling out to the edges of the dough.
  • Spread about half of the cooled raspberry jam over the cinnamon-sugar filling. You want the layer of jam to be pretty thin or it will drip out when you roll up the dough.
  • Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. If the raspberry jam was too thick some of it might come out as you are rolling, that's okay.
  • Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. The raspberry jam will make the rolls a bit slippery, so they might start to unravel a bit. You can just use your hands to push them back into place.
  • At this point, if you want to wait until the next morning to bake the cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.
  • If you want to bake them now, preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size.
  • Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through.
  • Remove from oven and allow to cool slightly before icing.

Vanilla Glaze

  • In a small bowl combine all of the ingredients and whisk until smooth. If the glaze is too thick you can add more milk, 1/2 tablespoon at a time. If the glaze is too thin you can add more powdered sugar, 2 tablespoons at a time until your desired consistency is reached.

Raspberry Cinnamon Roll Assembly

  • When the cinnamon rolls have cooled slightly spread the rest of the raspberry jam evenly over the rolls.
  • Drizzle the vanilla icing over the raspberry jam and serve.

Nutrition

Serving: 1cinnamon roll | Calories: 431kcal | Carbohydrates: 75.1g | Protein: 7.7g | Fat: 12.2g | Saturated Fat: 7.1g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 135mg | Fiber: 2.9g | Sugar: 36.9g | Calcium: 60mg | Iron: 3mg
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