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

Raspberry Cinnamon Rolls

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.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 cinnamon rolls
Calories 431kcal


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


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.


  • 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.


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