Deliciously fluffy raspberry cinnamon rolls stuffed with homemade jam and topped with a raspberry cream cheese frosting. These cinnamon rolls are the ultimate sweet breakfast treat.
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What is your favorite meal of the day? I know, it’s so hard to choose. Breakfast/brunch is definitely my favorite with dessert coming in at a really close second. Putting those two together makes it even better!
What is better than breakfast and dessert in one?
I was practically raised on brunch food. My mom hosts brunches all the time, it is her way of bringing the family together. Her mom did it and my mom continued it. There are all the classic brunch fixings including sourdough pancakes; let me tell you once you have sourdough, you’ll never go back.
Of course, we always have mimosas! Brunch without mimosas is no brunch at all. That is why I have a free ebook devoted to how to put together the ultimate mimosa bar.
These brunches gave me a lifelong appreciation for breakfast food and I’ve been hitting up all-day breakfast menus ever since.
These ooey gooey rolls are a little bit of breakfast and a little bit of dessert. They are just sweet enough to taste like dessert but not so sweet that you feel bad about enjoying one first thing in the morning. Best of both worlds!
These cinnamon rolls take the classic flavor to a whole new level. The rolls are stuffed with raspberry jam mixed with the classic cinnamon and sugar. On top of that, literally, is a smooth raspberry cream cheese frosting. To die for, you guys! Soft, and chewy with a warm center. Doesn’t get much better than that.
Raspberry Cinnamon Rolls
Ingredients
For the dough
- 3/4 cup warm milk
- 1 – 1/4 oz package yeast
- 4 tablespoons butter, softened
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 egg
- 2 1/2 – 3 cups flour
For the filling
- 2 cups raspberries
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- 1/2 teaspoon nutmeg
For the frosting
- 4 oz cream cheese
- 3 tablespoons butter, softened
- 1 – 2 tablespoons raspberry juice
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Pour the yeast over the warm milk I’m a small bowl and allow to sit for 5-10 minutes
- Using an electric mixer, cream the butter and sugar until smooth. Add the salt, egg, yeast, and milk and mix just until combined.
- Using the hook attachment, add the flour gradually mixing on low speed.
- Once the flour starts to mix in, turn the speed up to medium.
- Continue to add the flour in until the dough begins to pull away from the bowl. The dough should be tacky but not sticky. Add more flour if needed.
- Cover the dough with a towel and allow to rise until it has doubled in size, about an hour. While the dough is rising, make the jam.
- Combine the raspberries, vanilla extract, water and sugar in a small saucepan and bring to a boil.
- Once it reaches a boil, lower it to a simmer and allow to simmer until it thickens to a jammy consistency, about 20-25 minutes. Stir occasionally.
- Remove from the heat and allow to cool for 10 minutes.
- Grease a 9×13 inch baking dish or a 9 inch pie dish
- Once the dough has risen, punch down and place on a lightly floured surface.
- Roll out into a large rectangle about 1/8 inch thick.
- Combine the cinnamon, sugar and nutmeg for the filling, set aside.
- Brush the dough with the raspberry jam. Sprinkle the cinnamon mixture over the raspberry jam.
- Starting at the long side farthest away from you, roll the dough towards you (it helps if you lift a little bit and roll). Roll towards you until the last 2 inches of dough is left and roll that portion away from you to complete a long roll. This will help to keep the jam from squeezing out when you roll it up. Trim the edges for even slices.
- Cut the dough (dental floss works really well!) into 12 – 1 inch slices. Place in your dish and allow to rise for another 30-40 minutes.
- Heat the oven to 325 degrees. Bake the rolls for for 15-20 minutes or until lightly browned on top. While the rolls are baking, make the cream cheese frosting.
- Using an electric mixer, beat the cream cheese and butter until smooth.
- Juice the raspberries. An easy way to juice the raspberries is by mashing them into a strainer over a bowl.
- Add the raspberry juice and the vanilla extract until smooth. Add the powdered sugar gradually, beating until frosting is smooth and lump free.
- Allow the rolls to cool slightly before frosting but while they are still warm. Enjoy!
