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Cinnamon Raspberry Rolls: The Ultimate Guide to Baking Perfection

  • Total Time: 180 minutes
  • Yield: 12 rolls 1x

Description

Soft and fluffy cinnamon rolls filled with a delightful combination of fresh raspberries and cinnamon, topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup milk, warmed to 110-115°F
  • ¼ cup (½ stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups fresh raspberries, lightly mashed
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ½ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. Add Wet Ingredients: In a separate bowl, combine the warmed milk, melted butter, and beaten eggs. Whisk until well combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.
  5. First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
  6. Raspberry Filling: In a medium bowl, combine the softened butter, sugar, flour, cinnamon, and nutmeg. Mix until well combined and creamy. Gently fold in the mashed raspberries.
  7. Cinnamon Filling: In a separate medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix until well combined and crumbly.
  8. Roll Out the Dough: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  9. Spread the Raspberry Filling: Spread the raspberry filling evenly over the dough, leaving a ½-inch border along one of the long edges.
  10. Sprinkle the Cinnamon Filling: Sprinkle the cinnamon filling evenly over the raspberry filling.
  11. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it tightly.
  12. Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
  13. Arrange in Baking Dish: Grease a 9×13 inch baking dish. Place the rolls in the prepared dish, cut-side up, leaving a little space between each roll.
  14. Second Rise: Cover the baking dish and let rise in a warm place for 30-45 minutes, or until the rolls have puffed up and are almost touching.
  15. Preheat Oven: Preheat oven to 350°F (175°C).
  16. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If the tops are browning too quickly, tent with foil during the last 10 minutes.
  17. Cool Slightly: Let the rolls cool in the baking dish for 10-15 minutes before frosting.
  18. Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  19. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  20. Add Milk and Vanilla: Add the milk and vanilla extract and beat until smooth and creamy. Add more milk if needed to reach your desired consistency.
  21. Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
  22. Serve: Serve the cinnamon raspberry rolls warm and enjoy!

Notes

  • The milk temperature is crucial for activating the yeast. Aim for 110-115°F.
  • Knead the dough until it is smooth and elastic, but slightly tacky.
  • Don’t overmix the raspberry filling to maintain some texture from the raspberries.
  • Use dental floss for clean cuts when slicing the rolls.
  • The second rise is crucial for achieving a soft, pillowy texture.
  • If the tops of the rolls are browning too quickly, tent the baking dish with foil during the last 10 minutes of baking.
  • Make sure the cream cheese and butter are at room temperature for the best frosting results.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipesrefreshing.com/cinnamon-raspberry-rolls/