Description
Indulgent raspberry cinnamon rolls bring sweet comfort from classic breakfast pastry to a fruity twist. Homemade spirals swirl with tangy berries and warm spices, promising delightful mornings you can savor with pure satisfaction.
Ingredients
Scale
Dough Ingredients:
- 3 ¼ cups (780 ml) all-purpose flour
- 2 ¼ teaspoons (11 ml) instant yeast (1 packet)
- ¼ cup (60 ml) granulated sugar
- ½ teaspoon (2.5 ml) salt
- ¾ cup (180 ml) milk, warmed
- ¼ cup (60 ml) unsalted butter, melted
- 1 large egg
Raspberry Filling Ingredients:
- 1 cup (240 ml) fresh or frozen raspberries
- ½ cup (120 ml) granulated sugar
- 2 tablespoons (30 ml) softened butter
- 1 teaspoon (5 ml) ground cinnamon
- 1 tablespoon (15 ml) cornstarch (for thickening, optional)
Cream Cheese Glaze Ingredients:
- 4 ounces (115 g) cream cheese, softened
- ¼ cup (60 ml) unsalted butter, softened
- 1 cup (240 ml) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 23 tablespoons (345 ml) milk (to thin the glaze, if needed)
Instructions
- Craft a delicate, pillowy dough by blending flour, sugar, yeast, and salt in a spacious mixing vessel. Incorporate warmed milk, melted butter, and a beaten egg until a supple, cohesive mixture emerges. Tenderly knead the dough on a flour-dusted surface, transforming it into a smooth, elastic canvas. Transfer the dough to a lightly greased container, drape with a clean cloth, and allow it to proof and expand for approximately one hour.
- Gently crush fresh raspberries, infusing them with a whisper of sugar and a sprinkle of cinnamon. If the berries are particularly succulent, consider introducing a touch of cornstarch to stabilize the fruity filling.
- Meticulously roll the risen dough into a rectangular canvas, approximately 12×18 inches. Lavish the surface with a generous layer of softened butter, creating a rich foundation. Artfully distribute the raspberry mixture, leaving a subtle border to prevent overflow. Carefully roll the dough from the elongated edge, forming a tightly wound log. Slice the log into 12 even portions, revealing swirls of vibrant filling.
- Nestle the rolled segments into a generously buttered 9×13-inch baking dish. Allow the rolls to rest and rise for half an hour, during which time preheat the oven to 350°F (175°C). Bake until the rolls transform into a golden, aromatic masterpiece, approximately 25-30 minutes.
- Whip the cream cheese and butter into a silky smooth consistency. Gradually fold in powdered sugar and vanilla, beating until the mixture achieves a luxurious, creamy texture. Adjust the consistency with a splash of milk, creating a pourable glaze.
- While the rolls are still radiating warmth, cascade the cream cheese glaze over their undulating surface. Serve immediately, inviting everyone to savor the harmonious blend of tangy raspberries and sweet, spiced dough.
Notes
- Ensure milk is lukewarm, not hot, to prevent killing the yeast and ruining the dough’s rise.
- Use fresh or frozen raspberries, but drain excess liquid to prevent soggy rolls.
- Create consistent roll sizes by cutting the log carefully with a sharp serrated knife or dental floss for clean, even slices.
- For gluten-free option, substitute all-purpose flour with a blend of gluten-free flour and add xanthan gum for better texture.
- Boost raspberry flavor by adding a touch of raspberry extract or zest to the filling for more intense fruit notes.
- Prep rolls ahead by refrigerating overnight after assembling, allowing slow rise and developing deeper flavors.
- Control sweetness by adjusting sugar levels in filling and glaze to suit personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg