Description
Soft, fluffy raspberry cinnamon rolls with a tangy cream cheese frosting. A delicious twist on a classic!
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 cup milk, warmed to 110-115°F
- ¼ cup (½ stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 3 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 12 ounces fresh raspberries, lightly mashed (or frozen, thawed and drained)
- 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
- Combine Dry Ingredients: In a large bowl, whisk together 3 ½ cups of flour, ¼ cup of granulated sugar, 2 ¼ teaspoons of active dry yeast, and 1 teaspoon of salt.
- Warm the Milk and Melt the Butter: In a separate bowl or measuring cup, warm 1 cup of milk to between 110-115°F. Melt ¼ cup (½ stick) of unsalted butter and let it cool slightly.
- Combine Wet and Dry Ingredients: Pour the warm milk and melted butter into the bowl with the dry ingredients. Add 2 lightly beaten large eggs.
- Mix the Dough: Using a stand mixer fitted with a dough hook (or by hand), mix the ingredients until a shaggy dough forms. If using a stand mixer, start on low speed and gradually increase to medium. If mixing by hand, use a wooden spoon or your hands to bring the dough together.
- Knead the Dough: Knead the dough for 6-8 minutes in the stand mixer or 8-10 minutes by hand, until it becomes smooth and elastic. The dough should pull away from the sides of the bowl and form a cohesive ball. If the dough is too sticky, add flour, 1 tablespoon at a time, until it reaches the desired consistency.
- First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Soften the Butter: Make sure ½ cup (1 stick) of unsalted butter is softened to room temperature.
- Combine Filling Ingredients: In a medium bowl, combine the softened butter, ¾ cup of granulated sugar, 3 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract. Mix until well combined and creamy.
- Prepare the Raspberries: Lightly mash 12 ounces of fresh raspberries with a fork. If using frozen raspberries, thaw them completely and drain any excess liquid.
- Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, approximately 12×18 inches.
- Spread the Filling: Spread the cinnamon-sugar-butter mixture evenly over the rolled-out dough, leaving a small border along one of the long edges.
- Add the Raspberries: Sprinkle the mashed raspberries evenly over the cinnamon-sugar mixture.
- Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it closed.
- Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices.
- Second Rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. To prevent the tops from browning too quickly, you can tent the baking dish with aluminum foil during the last 10 minutes of baking.
- Cool Slightly: Remove the rolls from the oven and let them cool in the baking dish for 10-15 minutes before frosting.
- Soften the Cream Cheese and Butter: Make sure 4 ounces of cream cheese and ¼ cup (½ stick) of unsalted butter are softened to room temperature.
- Combine Ingredients: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add 2 cups of powdered sugar, beating on low speed until combined.
- Add Milk and Vanilla: Add 2-3 tablespoons of milk and ½ teaspoon of vanilla extract. Beat until the frosting is smooth and fluffy. Add more milk, 1 tablespoon at a time, if needed to reach the desired consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the slightly cooled cinnamon rolls.
- Serve: Serve the raspberry cinnamon rolls warm and enjoy! They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Warming the milk to 110-115°F is crucial for activating the yeast without killing it.
- Kneading the dough until smooth and elastic is important for the texture of the rolls.
- A warm environment helps the yeast to thrive and produce carbon dioxide, which makes the dough rise.
- If using frozen raspberries, thaw them completely and drain any excess liquid to prevent the filling from becoming too watery.
- To prevent the tops from browning too quickly, you can tent the baking dish with aluminum foil during the last 10 minutes of baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes