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.
- 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
- ½ cup fresh raspberries
- ½ cup raspberry jam
- ¼ cup butter, melted
- 1 tsp cinnamon
- 1 tbsp brown sugar
- 3 tbsp leftover filling
- 1 8oz block of cream cheese
- 2 tbsp milk
- ¾ cup powdered sugar
- Microwave butter until melted in a small bowl; set aside.
- Microwave milk for 35 seconds.
- In a larger bowl, whisk together warm milk, melted butter, sugar, vanilla, and egg. Ensure mixture is warm, but not hot. Mix in yeast.
- Cover and set aside for 10 minutes to let the yeast activate.
- Preheat oven to 175 degrees and prepare filling.
- Whisk together all filling ingredients until well incorporated. Set aside.
- After 10 minutes, your yeast mixture should be bubbly.
- Add in salt and then flour, one cup at a time, into the wet mixture.
- 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.
- Turn oven off and in an oven-safe bowl, place dough and cover to proof for 10 minutes.
- After 10 minutes, remove dough and roll out into a rectangle about ½ inch thick.
- Set oven to 350 degrees.
- Spread a generous amount of the filling over the dough almost to the edges and roll into a log shape.
- Using thin string or a serrated knife, cut log into 12 equal slices (it’ll be messy!)
- Place in a 9” x 13” greased pan.
- Cook for 20 minutes or until golden brown.
- Whisk together icing ingredients and spread a generous amount over buns.
- Top with any leftover filling and fresh raspberries.
- 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.