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Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3/4 cup whole milk
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar (for dough)
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened (for glaze)
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2-3 tbsp milk (for glaze)

Method
 

  1. Warm milk to 110°F. Add yeast and 1/4 cup sugar; let foam 5 min. Stir in melted butter and egg. Mix flour and salt, then add to wet ingredients. Knead 8 min until smooth.
  2. Place dough in oiled bowl, cover, rise 1 hour until doubled.
  3. Meanwhile, cook raspberries, 1/4 cup sugar, cornstarch over medium heat for 6 min until thick. Cool.
  4. Roll dough into 12x16-inch rectangle. Spread softened butter, brown sugar mixed with cinnamon, then cooled raspberry filling, leaving border. Roll into log, seal seam.
  5. Cut into 12 rolls, place in greased 9x13-inch pan. Cover, rise 30-45 min. Preheat oven to 350°F. Bake 25 min until golden and internal temp 190°F.
  6. Beat cream cheese, butter, powdered sugar, vanilla, and milk to make glaze. Spread over warm rolls. Serve warm.

Notes

Rising times are not included in prep or cook times. The dough needs about 1 hour for the first rise and 30 to 45 minutes for the second.