Description
Delightful raspberry cinnamon rolls bring sweet comfort straight from grandmother’s kitchen, blending classic pastry warmth with fresh berry excitement. Homemade goodness promises pure breakfast bliss you can savor with every delectable bite.
Ingredients
Scale
Dough:
- 3 ¼ cups (390 grams) all-purpose flour
- 2 ¼ teaspoons (7 grams) instant yeast (1 packet)
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 milliliters) milk, warmed
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg
Raspberry Filling:
- 1 cup (140 grams) fresh or frozen raspberries
- ½ cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (28 grams) softened butter
- 1 tablespoon (8 grams) cornstarch (for thickening, optional)
Cream Cheese Glaze:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- ¼ cup (57 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 23 tablespoons (345 milliliters) milk (to thin the glaze, if needed)
Instructions
- Craft a pillowy dough by blending flour, sugar, yeast, and salt in a spacious mixing vessel. Introduce warmed milk, melted butter, and a whisked egg, stirring until a cohesive mass emerges. Transfer to a floured workspace and rhythmically knead for 5-7 minutes until the texture becomes silky and resilient. Nestle the dough in a greased container, drape with a cloth, and allow it to luxuriously expand for approximately one hour.
- Create a vibrant raspberry filling by tenderly crushing fresh raspberries with sugar and cinnamon. If the fruit appears exceptionally juicy, incorporate cornstarch to stabilize the mixture’s consistency.
- Transform the risen dough into a rectangular canvas approximately 12×18 inches. Generously paint softened butter across the surface, followed by an even layer of raspberry mixture, leaving a modest perimeter untouched. Meticulously roll the dough from the elongated edge into a compact cylinder, then partition into 12 uniform segments.
- Arrange the rolled spirals in a buttered 9×13 inch baking vessel. Shield and permit a secondary rise lasting 30 minutes. Heat the oven to 350°F and bake until the rolls display a golden, enticing complexion, roughly 25-30 minutes.
- Whip cream cheese and butter until achieving a harmonious blend. Gradually incorporate powdered sugar and vanilla, continuing to beat until achieving a luxurious, creamy texture. Adjust consistency with measured milk splashes.
- Cascade the decadent cream cheese glaze over warm rolls, serving immediately to capture maximum sensory delight.
Notes
- Prevent sticky dough by lightly flouring your work surface and hands while kneading, ensuring smooth and manageable texture.
- Adjust raspberry filling thickness by adding cornstarch for juicier berries, preventing excess liquid from making rolls soggy.
- Create consistent roll sizes by using dental floss or a sharp knife to slice the dough log evenly, guaranteeing uniform baking.
- Customize dietary needs by substituting regular flour with gluten-free flour blend and using dairy-free butter and cream cheese alternatives for lactose-intolerant individuals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg