This delicious Raspberry Cinnamon Rolls Recipe takes a bit of time to whip up – but I promise, the effort is worth it! The decadent rolls are stuffed with a sweet raspberry-packed filling and topped off with a dreamy vanilla cream cheese icing.
Whether you’re making this for a Sunday brunch with friends or Valentine's breakfast for the family, these are the ultimate raspberry sweet rolls.
Breakfast is my favorite meal of the day and these soft and dreamy Raspberry Cinnamon Rolls are perfect breakfast food! The berries, the sweet cream cheese filling... the soft, fluffy bread. There is no better combination!
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Since they're so pretty and festive with the bright red raspberries, I'm thinking of making them again Valentine's morning as a special breakfast for my kiddos! ❤️️❤️️❤️️
Love Raspberries? Check out these other raspberry recipes:
- Raspberry Thumbprint Cookies
- Raspberry Filling for Cakes
- Raspberry Lemon Cheesecake Trifles
- No-Bake Cheesecake Cups with Raspberries
Be sure to scroll all the way to the bottom to check out recipes of other bloggers! There are some incredible recipes!!
Now... let's get on with the Raspberry Cinnamon Rolls!
Let's start with a list of ingredients. These rolls are from scratch so the list is long, but almost all of the ingredients are staples in your pantry... don't be intimidated!
Raspberry Cinnamon Roll Ingredients:
- active dry yeast
- sugar
- milk
- butter
- eggs
- salt
- all-purpose flour
- brown sugar
- lemon zest
- cinnamon
- cornstarch
- raspberries
- powdered sugar
- cream cheese
- vanilla extract
Okay - once you have everything ready - let's make the rolls!
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Raspberry Cinnamon Rolls Recipe
Okay, let me show you how to make these mouth-watering raspberry sweet rolls. First, you're going to make the dough. These are pretty standard instructions:
Add the yeast, 1 teaspoon of the sugar, and 1 cup of warm (not hot) milk to the bowl of a stand mixer. Let sit for 5 minutes, until the mixture starts to get frothy.
Add the butter, eggs, salt, and 4 cups of flour to the stand mixer. Use the dough hook attachment to mix on medium speed. The dough should start to come together.
If it’s still sticky (to the touch or sticking to the bowl), add a few tablespoons of flour at a time and continue to mix until the dough feels smooth (but not dry).
Dump the dough out for a minute (into your hand or on a plate) and lightly oil the mixer bowl. Put the dough back in, cover the mixer bowl with a damp paper towel or kitchen towel, and let sit for an hour.
Let the dough rest & make the filling.
About 10 minutes before the end of the hour, make the filling for your dough. Combine the butter, brown sugar, granulated sugar, lemon zest, and cornstarch in a bowl. Leave the raspberries set aside for now.
Grease a 9x13 baking dish and set it aside for now.
When the cinnamon rolls dough is ready, roll it out on a lightly floured surface. It should be a large rectangle, around a quarter-inch thick. (Tip – rolling on a large cutting board is helpful for getting it the correct shape).
Spread the filling mixture over the dough.
Add the raspberries on top.
Position the dough so that the long sides of the rectangle are on the top and bottom in front of you. Roll down from the long side.
Cut a little bit (about an inch) off the edge of each side of the rolled dough (the ends usually don’t have filling). Discard these little pieces.
Now, cut the remaining rolled dough into 12 equal pieces. (It helps to make quick indentations along the dough before cutting to make sure you are cutting approximately equal sizes).
Place these pieces cut side up in your greased 9x13 baking dish.
Cover the baking dish and let sit for about 20-30 minutes to let rise a bit more. Meanwhile, preheat your oven to 350 degrees.
When it’s time to bake, place the dish on the center rack in the oven and bake for about 22-25 minutes – or until dough is lightly browned and everything is cooked through.
Make the icing.
While the raspberry cinnamon rolls are baking, prepare the icing. Combine the butter, powdered sugar, cream cheese, and vanilla in a stand mixer.
Mix using the whisk attachment, starting on medium speed and turning up to high speed, until the icing is light and fluffy.
When the cinnamon rolls are finished baking, let them cool for a few minutes and then spread the icing on.
Enjoy!!! And please leave me a comment if you make these! I'd love to hear if you like them as much as we do!
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- Bread Machine Overnight Cinnamon Rolls
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- Strawberry Cheesecake Pancakes [Cracker Barrel Copycat Recipe]
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Recipe
Raspberry Cinnamon Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 1x
Description
These delicious raspberry cinnamon rolls take a bit of time to whip up – but I promise, the effort is worth it! The decadent roll is stuffed with a sweet raspberry-packed filling, and all topped off with a vanilla cream cheese icing. Whether you’re making this for a Sunday brunch with friends or a Valentine's Day breakfast for the family, these are the ultimate sweet treat.
Ingredients
For the dough:
2 ¼ tsp active dry yeast
½ cup sugar, divided into 1 tsp and remaining sugar
1 cup warm (not hot) milk
⅓ cup butter, softened
2 eggs
1 tsp salt
4 to 4 ½ cups flour
For the filling:
⅓ cup butter, softened
½ cup brown sugar
⅓ cup granulated sugar
1 tbsp lemon zest
½ tsp cinnamon
1 tsp cornstarch
1 ½ cups raspberries
For the icing:
⅓ cup butter, softened
1 ½ cups powdered sugar
2 ounces cream cheese, softened
½ tsp vanilla extract
Instructions
1. Add the yeast, 1 teaspoon of the sugar, and 1 cup of warm (not hot) milk to the bowl of a stand mixer. Let sit for 5 minutes, until mixture starts to get frothy.
2. Add the butter, eggs, salt, remaining sugar, and 4 cups of flour to the stand mixer. Use the dough hook attachment to mix on medium speed. The dough should start to come together. If it’s still sticky (to the touch or sticking to the bowl), add a few tablespoons of flour at a time and continue to mix until the dough feels smooth (but not dry).
3. Dump the dough out for a minute (into your hand or on a plate) and lightly oil the mixer bowl. Put the dough back in, cover the mixer bowl with a damp paper towel or kitchen towel, and let sit for an hour.
4. About 10 minutes before the end of the hour, make the filling for your dough. Combine the butter, brown sugar, granulated sugar, lemon zest, and cornstarch in a bowl. Leave the raspberries set aside for now.
5. Grease a 9x13 baking dish and set it aside for now.
6. When the dough is ready, roll it out on a lightly floured surface. It should be a large rectangle, around a quarter inch thick. (Tip – rolling on a large cutting board is helpful for getting it the correct shape).
7. Spread the filling mixture over the dough. Add the raspberries on top.
8. Position the dough so that the long sides of the rectangle are on the top and bottom in front of you. Roll down from the long side.
9. Cut a little bit (about an inch) off the edge of each side of the rolled dough (the ends usually don’t have filling). Discard these little pieces.
10. Now, cut the remaining rolled dough into 12 equal pieces. (It helps to make quick indentations along the dough before cutting to make sure you are cutting approximately equal sizes). Place these pieces cut side up in your greased 9x13 baking dish.
11. Cover the baking dish and let sit for about 20-30 minutes to let rise a bit more. Meanwhile, preheat your oven to 350 degrees.
12. When it’s time to bake, place the dish on the center rack in the oven and bake for about 22-25 minutes – or until dough is lightly browned and everything is cooked through.
13. While cinnamon rolls are baking, prepare the icing. Combine the butter, powdered sugar, cream cheese, and vanilla in a stand mixer. Mix using the whisk attachment, starting on medium speed and turning up to high speed, until the icing is light and fluffy.
14. When the cinnamon rolls are finished baking, let them cool for a few minutes and then spread the icing on. Enjoy!!!
Notes
- Refrigerate leftover cinnamon rolls for up to 4 days. Don’t leave on the counter due the cream cheese icing.
- Prep Time: 2 hours
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Tiffany
I am Making these now and in the dough part you don’t say where to put the rest of the sugar. I am hoping it goes in with the salt flour egg mixture.
Rose
So sorry! I've updated the recipe but yes, it should go into step 2, with the butter, eggs, etc.
Rita
Made these today! Outstanding! My family and I absolutely LOVED them! Will be making them again! Thank you Rose!
Tamara
Can I prepare it and put it on the refrigerator overnight?
Rose
Yes!