Raspberry Cinnamon Rolls

I love making these Raspberry Cinnamon Rolls when I want a soft, comforting treat with a bright, fruity twist. The combination of fluffy dough, warm cinnamon, and tangy raspberries feels indulgent but also fresh, making these rolls perfect for slow mornings or special occasions.

Why You’ll Love This Recipe

I like this recipe because it takes classic cinnamon rolls and gives them a vibrant upgrade. I enjoy how the raspberries balance the sweetness with a slight tartness, and how the filling turns jammy as the rolls bake. They’re soft, gooey, and incredibly satisfying straight from the oven.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the dough
¾ cup warm milk
2¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ teaspoon salt

For the filling
½ cup raspberry jam or preserves
¼ cup brown sugar
1 tablespoon ground cinnamon
¼ cup unsalted butter, softened
1 cup fresh or frozen raspberries

For the glaze
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Directions

I start by mixing the warm milk, yeast, and granulated sugar in a bowl and letting it sit for about 5 minutes until foamy. I add the egg and melted butter, then stir in the flour and salt until a soft dough forms.

I knead the dough on a lightly floured surface for about 5–7 minutes until smooth. I place it in a greased bowl, cover it, and let it rise for about 1 hour until doubled in size.

Once risen, I roll the dough into a rectangle. I spread the softened butter evenly over the surface, then sprinkle on the brown sugar and cinnamon. I gently spread the raspberry jam on top and scatter the raspberries evenly.

I roll the dough tightly into a log and slice it into 9 even rolls. I place them in a greased baking dish, cover, and let them rise for another 30 minutes. I bake them at 350°F (175°C) for 25–30 minutes until lightly golden.

While they bake, I whisk together the powdered sugar, milk, and vanilla. I drizzle the glaze over the warm rolls before serving.

Servings And Timing

This recipe makes 9 cinnamon rolls.
Prep time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 30 minutes
Total time: about 2 hours 20 minutes

Variations

I sometimes swap raspberry jam for strawberry or mixed berry preserves. When I want extra richness, I add a little cream cheese to the glaze. I also enjoy adding lemon zest to the filling for a brighter flavor.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm them briefly in the microwave or oven until soft and gooey again.

FAQs

Can I use frozen raspberries?

I use frozen raspberries straight from the freezer and scatter them evenly to avoid excess moisture.

Can I make these rolls ahead of time?

I assemble the rolls, cover them, and refrigerate overnight, then bake them fresh in the morning.

Why did my rolls turn out dry?

I make sure not to add too much flour and avoid overbaking to keep them soft.

Can I skip the glaze?

I enjoy them without glaze as well, especially when I want a less sweet roll.

Do these freeze well?

I freeze baked, unglazed rolls and thaw them before reheating and glazing.

Conclusion

I keep coming back to these Raspberry Cinnamon Rolls because they’re soft, flavorful, and full of personality. The mix of cinnamon warmth and raspberry brightness makes them feel special every time, and they’re always a joy to bake and share.

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