Name: Raspberry Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon salt; 1 1/4 cups lukewarm milk; 1/4 cup + 1 tablespoon unsalted butter, melted; 1 tablespoon vegetable oil; 2 large eggs; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup fresh raspberries, finely chopped or minced; 1 cup powdered sugar; 1 tablespoon fresh lemon juice; Zest of 1 lemon; 1/2 teaspoon vanilla extract

Jump to Recipe· 4.8 from 9 reviews

Imagine sinking your teeth into soft, fluffy swirls of dough, fragrant with cinnamon, and bursting with tangy, juicy raspberries, all draped in a glossy lemon glaze. That’s the magic of these Raspberry Cinnamon Rolls. With each mouthwatering bite, you get a perfect blend of sweet and tart flavors wrapped in pillowy bread, finished with an irresistible touch of citrus. Whether you’re treating yourself on a cozy weekend morning or dazzling friends at brunch, Raspberry Cinnamon Rolls promise a downright delightful start to any day.

Raspberry Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Raspberry Cinnamon Rolls lies in their simple, wholesome ingredients. Every element brings its own special touch, harmonizing into swirls of vibrant flavor, lovely color, and irresistible texture that make these rolls truly shine.

All-purpose flour: The structure and softness of these rolls starts with reliable flour that gives the perfect, tender crumb.
Granulated sugar: Twice used here — once to lightly sweeten the dough itself, and again for creating that classic, caramel-kissed cinnamon filling.
Instant yeast: Ensures the rolls rise beautifully, creating those signature pillowy layers everyone loves.
Salt: Just a pinch balances all the sweetness and enhances every flavor.
Lukewarm milk: Warms the dough, activates the yeast, and contributes to that soft, rich texture.
Unsalted butter: Both in the dough and for a melt-in-your-mouth finish, butter transforms flavor and texture.
Vegetable oil: Adds a little extra tenderness without weighing down the dough.
Large eggs: Help with lift and moisture, making the bite supple and satisfying.
Ground cinnamon: The aromatic star of the show, bringing deep warmth and spice to every swirl.
Fresh raspberries: Their berry brightness and natural tang bring a pop of color and a fruity twist to classic cinnamon rolls.
Powdered sugar: Perfect for making a smooth, sweet glaze that sets beautifully on warm rolls.
Fresh lemon juice & zest: Infuses a zesty, aromatic brightness that complements the raspberries exquisitely.
Vanilla extract: Adds background depth and rounds out the flavors in the glaze.

How to Make Raspberry Cinnamon Rolls

Step 1: Mix Dry Ingredients

Start by whisking together the all-purpose flour, granulated sugar, instant yeast, and salt in your biggest mixing bowl. Combining these ahead ensures the yeast gets evenly distributed and everything starts off harmoniously, which makes a difference in how your Raspberry Cinnamon Rolls will bake up light and fluffy.

Step 2: Prepare Wet Ingredients

In a separate bowl, gently whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. Use just-warm milk (not hot), as it helps activate the yeast and integrates smoothly with the other liquids. This liquid gold will transform your flour mixture into gorgeous, rich dough.

Step 3: Combine Wet and Dry

Gradually pour your wet mixture into the dry, mixing with a wooden spoon (or your trusty stand mixer) until a rough dough ball begins to form. Keep scraping down the bowl and folding the dough over itself to make sure everything’s mingling perfectly.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured work surface and knead for about 8 to 10 minutes. The dough should gradually become smooth, elastic, and just a little tacky. This is when it starts to feel alive in your hands—truly one of the joys of making Raspberry Cinnamon Rolls from scratch!

Step 5: First Rise

Tuck the kneaded dough into an oiled bowl, cover it with a damp cloth, and set it somewhere warm. In about an hour, it should double in size, becoming beautifully puffy and ready for rolling.

Step 6: Prepare Filling

While the dough rises, stir together the sugar and cinnamon for the filling. Gently toss your finely chopped fresh raspberries in this mixture. The fruit soaks up that sweet spice, creating ruby red nuggets ready to swirl into every bite of your Raspberry Cinnamon Rolls.

Step 7: Shape the Rolls

Roll your risen dough out into a large 12×18-inch rectangle — the classic cinnamon roll canvas! Scatter the cinnamon-sugar raspberries evenly over the surface, then, starting on a long edge, roll everything up tightly into a flavorful log. This is where the swirls (and anticipation) form.

Step 8: Cut and Second Rise

Slice the log into 12 even rounds and carefully arrange them in a greased 9×13-inch baking pan, cut side up. Cover and let them rise again for 30 minutes. The rolls will puff up and fill the pan, almost bursting with berry-cinnamon energy!

Step 9: Preheat Oven

While your rolls finish rising, heat your oven to 375°F (190°C). Getting the oven nice and hot ensures your Raspberry Cinnamon Rolls start baking immediately for a gentle, even rise.

Step 10: Bake

Bake your rolls for about 25 minutes, until they’re golden on top and the kitchen smells absolutely incredible. The spiral layers will rise and caramelize, trapping in all the sweet raspberry-cinnamon goodness.

Step 11: Make Glaze

While the rolls bake, briskly whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. It should become glossy and just the right thickness to drizzle. That zing from the lemon glaze is what takes these Raspberry Cinnamon Rolls over the top.

Step 12: Glaze and Serve

As soon as the pan comes out, let the rolls cool for about 10 minutes, then swirl on the lemon glaze so it seeps luxuriously into every crevice. Serve warm for the ultimate gooey experience!

How to Serve Raspberry Cinnamon Rolls

Garnishes

A classic drizzle of lemon glaze is the signature finish, but you can also add a sprinkle of extra lemon zest or a dusting of freeze-dried raspberry powder for dramatic color and extra zing. Fresh raspberries piled on top make your Raspberry Cinnamon Rolls look irresistible and hint at the flavors inside.

Side Dishes

For a brunch spread, serve your Raspberry Cinnamon Rolls with a big bowl of vanilla Greek yogurt or a platter of mixed berries — the freshness nicely balances the sweet richness. Hot coffee or a refreshing iced tea are perfect sippers while you savor every bite.

Creative Ways to Present

Try arranging the rolls in a circular pattern on a beautiful cake stand and garnish with lemon slices and mint sprigs. For an extra-special touch, cut the unbaked rolls smaller and bake them as “mini” Raspberry Cinnamon Rolls in a muffin tin. These bites are fun for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Store any extra Raspberry Cinnamon Rolls in an airtight container at room temperature for up to two days. If you want them a touch softer, pop a piece of bread in the container — it keeps the rolls pillowy and prevents them from drying out.

Freezing

These rolls freeze beautifully! After baking and glazing, allow them to cool completely, then wrap well and freeze for up to two months. To freeze unbaked rolls, arrange them in a baking pan after slicing, cover tightly, and freeze. When ready to enjoy, let them thaw and rise before baking.

Reheating

To revive refrigerated or frozen Raspberry Cinnamon Rolls, simply warm them in a low oven (around 300°F/150°C) for 10-12 minutes, or zap individual rolls in the microwave for 10-15 seconds. The gooey filling and glaze will taste fresh and the rolls will be soft and luscious again.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw them and drain any excess liquid before chopping and tossing with the cinnamon sugar mixture. This helps prevent soggy rolls while still delivering that gorgeous burst of berry flavor.

What if I don’t have instant yeast?

You can substitute with active dry yeast, but you’ll want to dissolve it in the lukewarm milk with a pinch of sugar first and let it sit for 5-10 minutes until foamy before mixing into the wet ingredients.

Can I make the dough ahead of time?

Yes! You can prepare the dough through the first rise, then cover and refrigerate overnight. When you’re ready, bring it to room temperature, shape the Raspberry Cinnamon Rolls, and proceed with the second rise and baking.

How can I keep my filling from leaking out?

Roll the dough tightly and press the seam firmly to seal. Also, use a gentle hand when spreading the raspberry filling; it’s okay if a little escapes, but starting with just-dry fruit makes a world of difference.

Can I make these dairy-free?

Definitely! Use your favorite plant-based milk and vegan butter, and double-check that your glaze ingredients are dairy-free. The rolls will still be deliciously fluffy and packed with flavor.

Final Thoughts

If you’re ready for a breakfast or brunch treat that’ll have everyone asking for seconds, Raspberry Cinnamon Rolls are it! This recipe brings together the best of berry brightness and cinnamon-spice warmth in one dazzling swirl after another. I hope you’ll give this a try soon — you just might find it becomes a new favorite tradition in your own kitchen.