• Skip to main content
  • Skip to primary sidebar

Kitchen 335

menu icon
go to homepage
  • Fall
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Published: Aug 16, 2021 · Modified: Mar 30, 2023 by Ellie Haley · This post may contain affiliate links · 4 Comments

    Raspberry Cinnamon Rolls

    Jump to Recipe Print Recipe
    looking down on a cast iron dish full of raspberry cinnamon rolls. It says raspberry cinnamon rolls across the top.

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

    This was originally published as a sponsored post in 2021 but has since beed edited and updated.

    a cast iron dish filled with raspberry cinnamon rolls with a glass of milk and a dish with fork beside it

    These Raspberry Cinnamon Rolls are a delicious twist on classic cinnamon rolls. These rolls are fruity, bright, and just overall perfection. They are a perfect breakfast, brunch, or snack for spring or summer! If you're looking for another yummy cinnamon roll recipe check out my Caramel Cinnamon Rolls.

    If you're looking for more breakfast and brunch recipes check out these Sweet Potato Breakfast Hash, Dutch Baby, or Blueberry Goat Cheese Scones.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredient Notes
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Tips
    • Recipe FAQ's
    • More Recipes You'll Love
    • Recipe

    Why You'll Love This Recipe

    • They are a fun twist on traditional cinnamon rolls.
    • The tart sweetness of the raspberries complements the warmth of the brown sugar and cinnamon filling.
    • Raspberry Cinnamon Rolls are so beautiful and inviting! Just like this Strawberry Crunch Cheesecake.
    • The raspberry swirl will have you hypnotized and reaching for another bite!

    Ingredients

    all of the ingredients laid out and labeled on a grey background

    Ingredient Notes

    • Be sure to use instant dry yeast that is not too old or your dough won't rise. Instant yeast is also used to make the dough rise in my White Bread Recipe.
    • You can use fresh or frozen raspberries. I used frozen. I also used frozen raspberries in my White Chocolate and Raspberry Blondies.
    • Lemon Juice will cut the sweetness of the jam and add flavor.
    • Cornstarch will help to thicken the jam.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • Any berry can be used in place of the raspberries.
    • You can use store bought jam instead of making it from scratch.
    • You can use store bought bread dough in place of baking fresh dough.
    • More lemon juice can be added to the jam to make it lemon raspberry jam.
    • The simple icing can be replaced with cream cheese frosting to make them Raspberry Cream Cheese Cinnamon Rolls.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step-By-Step Instructions

    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.

    the cinnamon roll dough in a glass bowl before rising

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

    the risen dough in a glass bowl on a grey background

    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 raspberry jam in a glass bowl on a grey background

    Cinnamon-Sugar Filling

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

    the cinnamon roll filling in a glass dish on a grey background

    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.

    the cinnamon rolls in a cast iron dish before rising
    the cinnamon rolls in a cast iron dish after rising

    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, ½ 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 glass bowl on a grey background

    Assembly

    STEP 1: When the raspberry jam 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.

    Expert Tips

    • Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cinnamon rolls at the perfect temperature.
    • Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
    • Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
    • Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.

    Recipe FAQ's

    Why didn't my cinnamon rolls rise?

    There could be a couple of explanations for this. The first is that your yeast could have been expired. Be sure you are using fresh yeast. The room where the dough was rising could also have been too cold. Yeast needs a warm environment to rise well.

    Can I use store bough dough?

    Yes! This will work just as well and will make the process a bit faster.

    Can I use store bought jam?

    For sure!

    Can the raspberry cinnamon rolls be made ahead of time?

    Yes, you can make the cinnamon roll ahead of time and hold them in the fridge for up to a day before baking.

    How do I store the cinnamon rolls?

    Room Temperature: The cinnamon rolls can be stored in an airtight container at room temperature for up to 3 days.
    Refrigerator:
    If stored correctly in an airtight container the Raspberry Cinnamon Rolls will last up to 1 week in the fridge.
    Freezer
    : If stored correctly in an airtight container they will last up to 2 months in the freezer.

    raspberry cinnamon rolls in a cast iron dish with two glasses of milk behind it

    More Recipes You'll Love

    • a close up of a biscoff blondie on a parchment paper surrounded by other blondies and biscoff cookies
      Biscoff Blondies
    • a ferrero rocher brownie on a white dish with a ferrero rocher behind it.
      Ferrero Rocher Brownies
    • Mini Burnt Cheesecake
    • a cookie swirled with biscoff butter surrounded by other cookies on a light pink background
      Biscoff Butter Cookies

    If you tried these Raspberry Cinnamon Rolls or any other recipe on my website, please leave a star rating and let me know how it went in the  comments below. I so appreciate hearing from you!

    Recipe

    looking down on a cast iron dish full of raspberry cinnamon rolls on a grey background

    Raspberry Cinnamon Rolls

    Ellie Haley
    Raspberry Cinnamon Rolls are fluffy rolls with a classic cinnamon-sugar paste and homemade raspberry jam filling. They are baked until golden brown, spread with extra raspberry jam and drizzled with a sweet vanilla glaze.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 50 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 cinnamon rolls
    Calories 431 kcal

    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 ½ cups (540 grams) all-purpose flour
    • 1 teaspoon salt
    • ½ cup (99 grams) granulated sugar

    For Homemade Raspberry Jam:

    • 1 ½ cup (180 grams) raspberries fresh or frozen
    • juice of ½ lemon
    • 3 tablespoons (37 grams) granulated sugar
    • 1 ½ 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
    Prevent your screen from going dark

    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, ½ 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.

    Notes

    • Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
    • Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
    • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

    Nutrition

    Serving: 1cinnamon rollCalories: 431kcalCarbohydrates: 75.1gProtein: 7.7gFat: 12.2gSaturated Fat: 7.1gCholesterol: 61mgSodium: 223mgPotassium: 135mgFiber: 2.9gSugar: 36.9gCalcium: 60mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Breakfast and Brunch Recipes

    • Chocolate Chip Donuts
    • looking down on a smore donut surrounded by other donuts and mini marshmallows on a tan background.
      S'more Donuts
    • Coffee Scones
    • Maple Coffee Cake

    Reader Interactions

    Comments

    1. april says

      August 26, 2021 at 6:55 pm

      5 stars
      I forgot to give the recipe 5 stars.

      Reply
      • Ellie Haley says

        August 26, 2021 at 7:28 pm

        Thank you so much!

        Reply
    2. April says

      August 26, 2021 at 6:12 pm

      I just finished making these and my husband said that were fantastic. A 10/10. A really nice addition adding homemade raspberry jam to the filling. the only change I made was I used buttermilk, and they are so light and fluffy. Will definitely make again. thank you.

      Reply
      • Ellie Haley says

        August 26, 2021 at 7:28 pm

        I’m so glad y’all liked them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

    More about me →

    fall Recipes

    • Snickerdoodle Macarons
    • Turtle Macarons
    • several pumpkin spice cupcakes topped with cream cheese icing on a tan background.
      Pumpkin Spice Cupcakes
    • Pecan Pie Macarons
    • Pumpkin Spice Macarons
    • a pumpkin skillet cookie on a small baking sheet with a black and white checked linen and three spoons next to it.
      Pumpkin Skillet Cookie

    Popular Recipes

    • a small black and tan yorkie smelling a dog cake with a lit candle in it
      Dog Birthday Cake
    • a closeup of fudgy brownies sprinkled with salt on parchment paper
      Fudgy Brownies
    • Strawberry Macarons
    • a brownie pie with a slice taken out of it on a black metal cooling rack.
      Brownie Pie
    • Earl Grey Macarons
    • Banana Baked Donuts with a brown butter glaze
      Banana Donuts

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Kitchen 335

    Insert/edit link

    Enter the destination URL

    Or link to existing content

      No search term specified. Showing recent items. Search or use up and down arrow keys to select an item.