These fresh-baked raspberry cinnamon rolls are one of my favorite fun weekend breakfasts to make. Fresh raspberries add a sweet and floral flavor to these yeasted rolls. They’re light, sweet, and the perfect breakfast treat!
I took classic cinnamon rolls up a notch with these fruity raspberry cinnamon rolls! They have that great fluffy texture but with a lighter, fruitier filling. A touch of cinnamon warms them up just enough for breakfast. It’s hard for me to eat just one!
What’s in This Raspberry Cinnamon Roll Recipe?
- Milk: Warm milk helps to bloom the yeast and adds moisture to these sweet rolls. I recommend using whole milk, but any kind of milk will work, including plant-based milk.
- Oil: Adds moisture and fat to the dough, making it rich and tender. You can use any neutral oil, or try melted butter!
- Yeast: Gives the dough its natural lift. Check the date carefully, and make sure your milk is at the proper temperature to encourage the yeast to get going.
- Sugar: Granulated sugar feeds the yeast and adds a touch of sweetness to the dough, while brown sugar adds sweetness to the filling.
- Eggs: Binds the dough and makes it rich.
- Flour: Forms the base of our raspberry rolls. I like all-purpose flour for its versatility, but you can use bread flour for chewier rolls.
- Butter: Helps the sugar and berries stick to the dough. I prefer unsalted butter, but salted also works.
- Raspberries: Fresh raspberries give these cinnamon rolls their fresh and fruity flavor.
- Cinnamon: This classic warming spice puts the cinnamon in cinnamon rolls!
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How to Store and Reheat
Store leftover raspberry cinnamon rolls in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for about 10 minutes.
Tips for Success
- Make sure your yeast has not expired!
- Make sure your milk is warm, but not too hot. If the milk is too hot, it will kill the yeast, and your rolls will not rise.
- Feel free to add chopped nuts or raisins to these cinnamon rolls.
- You can make the sweet roll dough up to 1 day in advance. Prep the rolls through step 8, allowing them to rise overnight in the refrigerator rather than on the counter. The next day, remove the dough from the refrigerator, let it come to room temperature, then continue with the recipe as written.
- If your dough is properly kneaded, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-kneaded. If it does not spring back at all, it is over-kneaded. The same tips can be used to tell if the dough has been proofed enough. Too springy means under-proofed and not springy enough means over-proofed.
- If your rolls begin to brown too much before they have finished baking, loosely cover them with aluminum foil.
- I topped my rolls with cream cheese frosting, but you could use a simple glaze made from powdered sugar and milk.
Raspberry Cinnamon Rolls Recipe
Ingredients
For the Rolls
- ¾ cup whole milk warm (105-110°F)
- ¼ cup vegetable oil
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3 cups all-purpose flour
For the Filling
- 2 tablespoons unsalted butter room temperature (¼ stick)
- 1 cup raspberries mashed (fresh or frozen)
- 3 tablespoons brown sugar
- ⅛ teaspoon ground cinnamon
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- 9×13 Baking Pan
Instructions
- In the bowl of a stand mixer, use a fork or spoon to combine the milk with the oil, yeast, sugar, egg, and egg yolk. Mix until everything is well incorporated and let proof for 10 minutes.¾ cup whole milk, ¼ cup vegetable oil, 2 teaspoons active dry yeast, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk
- Fit the mixer with the dough hook attachment and add the flour. Slowly mix until it just barely comes together.3 cups all-purpose flour
- Set the mixer on medium and knead for 10 minutes or until the dough forms a ball. If it’s sticky, add 2 tablespoons (15 grams) of flour.
- Transfer to a greased bowl and cover with a cloth. Let it rise for 1½ hours, or until it doubles in size.
- After the dough has risen transfer it to a floured surface. With the help of a rolling pin, roll until you have a 13×8-inch rectangle.
- Spread the softened butter over the dough. Over the butter spread the mashed raspberries leaving a ¼-inch margin on all sides.2 tablespoons unsalted butter, 1 cup raspberries
- Sprinkle with the brown sugar and cinnamon and tightly roll starting from the 8-inch side.3 tablespoons brown sugar, ⅛ teaspoon ground cinnamon
- With the help of a sharp knife cut out the 8 rolls. Place into a greased baking dish and cover with a cloth.
- Let the rolls rise for 40 minutes.
- While the rolls are rising, preheat oven to 350°F.
- Transfer the rolls to the oven and bake for 25 minutes, or until the rolls are golden brown.
- Remove from the oven and let them cool down completely before frosting.
Notes
How to Make Raspberry Cinnamon Rolls Step-by-Step
Proof the Yeast: In the bowl of a stand mixer, use a fork or spoon to combine ¾ cup of whole milk with ¼ cup of vegetable oil, 2 teaspoons of active dry yeast, ¼ cup of granulated sugar, 1 large egg, and 1 egg yolk. Mix until everything is well incorporated and let proof for 10 minutes.
Add the Flour: Fit the mixer with the dough hook attachment and add 3 cups of all-purpose flour. Slowly mix until it just barely comes together.
Proof the Dough: Set the mixer on medium and knead for 10 minutes or until the dough forms a ball. If it’s sticky, add 2 tablespoons (15 grams) of flour. Transfer to a greased bowl and cover with a cloth. Let it rise for 1½ hours, or until it doubles in size.
Roll the Dough: After the dough has risen transfer it to a floured surface. With the help of a rolling pin, roll until you have a 13×8-inch rectangle.
Spread the Raspberries: Spread 2 tablespoons of softened unsalted butter over the dough. Over the butter spread 1 cup of mashed raspberries leaving a ¼-inch margin on all sides.
Add the Cinnamon: Sprinkle with 2 tablespoons of brown sugar and ⅛ teaspoon of ground cinnamon and tightly roll starting from the 8-inch side.
Roll and Let Rise: With the help of a sharp knife cut out the 8 rolls. Place into a greased baking dish and cover with a cloth. Let the rolls rise for 40 minutes. While the rolls are rising, preheat oven to 350°F.
Bake and Serve: Transfer the rolls to the oven and bake for 25 minutes, or until the rolls are golden brown. Remove from the oven and let them cool down completely before frosting.
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