You’ve had cinnamon rolls before, but you’ve never had cinnamon rolls like this! Our Raspberry Cinnamon Rolls add a sweet swirl of raspberry jam to this classic baked good. Not only are they delicious, but they look beautiful too, making them the perfect addition to your breakfast table. 

Ingredients  

Dough: 

• 1 cup milk 
• 1/4 cup unsalted butter 
• 1 single packet quick rise dry yeast  
• 1/4 cup granulated sugar 
• 1 large egg 
• 1/2 tsp salt 
• 1 tsp vanilla extract 
• 3 cups all-purpose flour 

 Filling: 

• ½ cup fresh raspberries  
• ½ cup raspberry jam 
• ¼ cup butter, melted 
• 1 tsp cinnamon 
• 1 tbsp brown sugar 

 Icing: 

• 3 tbsp leftover filling 
• 1 8oz block of cream cheese 
• 2 tbsp milk 

• ¾ cup powdered sugar 

 Instructions 

1. Microwave butter until melted in a small bowl; set aside.
2. Microwave milk for 35 seconds.
3. In a larger bowl, whisk together warm milk, melted butter, sugar, vanilla, and egg. Ensure mixture is warm, but not hot. Mix in yeast. 
4. Cover and set aside for 10 minutes to let the yeast activate. 
5. Preheat oven to 175 degrees and prepare filling. 
6. Whisk together all filling ingredients until well incorporated. Set aside.  
7. After 10 minutes, your yeast mixture should be bubbly. 
8. Add in salt and then flour, one cup at a time, into the wet mixture. 
9. Add in flour until you can form a ball that isn’t overly sticky. It should take all three cups but add more if needed.  
10. Turn oven off and in an oven-safe bowl, place dough and cover to proof for 10 minutes.  
11. After 10 minutes, remove dough and roll out into a rectangle about ½ inch thick. 
12. Set oven to 350 degrees. 
13. Spread a generous amount of the filling over the dough almost to the edges and roll into a log shape. 
14. Using thin string or a serrated knife, cut log into 12 equal slices (it’ll be messy!) 
15. Place in a 9” x 13” greased pan. 
16. Cook for 20 minutes or until golden brown. 
17. Whisk together icing ingredients and spread a generous amount over buns. 
18. Top with any leftover filling and fresh raspberries.  
19. Serve with Balzac’s Ethiopian Yirgacheffe coffee.  

 TIP: If you’re not planning on serving right away, store icing in a separate container and wait to spread before serving.