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These easy Homemade Cinnamon Rolls are the epitome of the perfect lazy Sunday breakfast! Treat your family to these novice friendly yeast rolls for the holidays or on any old Sunday! Are you a newbie to yeast breads? No worries! We’ve got you covered!
I am a huge fan of Fleischmann’s® RapidRise® Yeast! In fact, I use all of their different yeasts and no other!! There is a really good reason for that and it is called experience! I am very comfortable with yeast doughs and have been making yeast breads for many years. On one occasion, Christmas Eve, in fact, I was making this recipe for Gugelhopf, for my dad. My local grocer stopped carrying Fleischmann’s® Yeast, so I purchased another brand. That brand failed, twice! So, I had to drive to a store that was further away to find my beloved Fleischmann’s®! I never made that mistake again! Now, when I go to the store that is farther away, I always stock up Fleischmann’s® Yeast!
- How to Make Raspberry Cinnamon Rolls
- How to Make Frosting
- What to Use for Cinnamon Roll Glaze?
- Can I Freeze Cinnamon Rolls
- Pros Tips for Cinnamon Roll Success
- Why Did My Cinnamon Rolls Not Rise?
- Other Delicious Yeast Recipes on Binky’s Culinary Carnival
- Tools I Use to Make Cinnamon Rolls
- Raspberry Cinnamon Rolls
- For Dough
- For Filling
- To Make Rolls
- For Glaze
The beauty of Fleischmann’s® RapidRise® Yeast is that it very easy for a beginning yeast bread baker! You do not have be experienced in yeast breads to use it, and it produces quality yeast breads every time! This dough literally proofs in 10 minutes, so you can make it for a special holiday treat, or just for any day, really!
And the flavor? Once you have made a homemade yeast bread, you will make it again and again! The flavor is not even close to the to the stuff you are eating now! You can taste the difference! The smell in your kitchen as the breads are baking, is an added bonus! Amazing!
How to Make Raspberry Cinnamon Rolls
- Add 2 cups flour, sugar, salt and yeast in mixer bowl.
- Add water and butter to microwave safe bowl.
- Heat water in 15 second intervals until temperature registers 120-130°F on thermometer.
- Add to flour mixture.
- Crack egg.
- Add to mixer bowl. Beat 2 minutes, until well incorporated.
- Beat 2 minutes, until well incorporated.
- Add one cup of flour.
- Beat for another 2 minutes.
- Add more flour 1/2 cup at a time until smooth dough forms.
- Dough should look like this.
- Replace beater with dough hook, if you have one, knead for 4-5 minutes. If not, knead by hand for 6-8 minutes, until dough is elastic.
- Allow dough to rest for 10 minutes.
- Meanwhile, flour large board.
- Mix cinnamon and sugar.
- Mix raspberries and cornstarch.
- Roll out dough to at least 15″ x 10″. Spread dough with very soft butter.
- Sprinkle dough with cinnamon sugar and then with raspberries.
- With long side facing you, roll.
- Roll up the of dough, don’t lose the raspberries as you roll.
- Pinch seams.
- Cut dough with unflavored dental floss or thick thread.
- Placed in greased 9″x13″ baking pan.
- Cover with kitchen towel and let rise for about 1 hour, until doubled in size.
- Beat better and sugar together with mixer, or by hand.
- Add milk, 1 teaspoon at a time until desired consisency.
Bake in preheated 350°F oven for 25-30 minutes, until golden brown. Let cool on rack.
How to Make Frosting
What to Use for Cinnamon Roll Glaze?
The glaze for these cinnamon rolls are made with powdered sugar and butter and a little milk. You could use just plain powdered sugar glaze, as well! A powdered sugar glaze is made with only powdered sugar and water or milk.
For more delicious yeast bread recipes, check out the Fleischmann’s® website!
Can I Freeze Cinnamon Rolls
Yes! You can freeze these cinnamon rolls before or after baking. You will get the best texture from rolls that you freeze prior to baking. Freeze on a cookie sheet until frozen. Then pop them into freezer bags. They will freeze for about 3 months. To bake, remove desired amount of cinnamon rolls from freezer and place on greased baking sheet, 2 inches apart. Cover with clean kitchen towel. Allow them to thaw and come to room temperature, then double in size. This will take at least 2 hours. Bake according to instructions, until golden brown. Frost, if desired.
Pros Tips for Cinnamon Roll Success
- Always use a thermometer to check the temperature of your water, before adding yeast! It is critical that water is 120-130°F. If it is too hot, the yeast may be killed. If you don’t have thermometer, just make sure that your water is not hot to the touch, but I recommend buying a thermometer.
- Always follow directions on the package carefully!
- Check the date on your Fleischmann’s® RapidRise® Yeast, if the yeast has expired, it may not activate and you will waste your other ingredients.
- Follow the recipe you are using carefully. Adding the correct amount of ingredients, in the stated order!
- Bake rolls on the center rack in your oven. Check the temperature of your oven with an oven thermometer occasionally. Check the rolls, occasionally, to avoid burning.
Why Did My Cinnamon Rolls Not Rise?
There are typically 2 reasons why your cinnamon rolls did not rise.
- Your water was too hot or too cold, so it killed the yeast.
- The yeast you are using has an expired expiration date.
Other Delicious Yeast Recipes on Binky’s Culinary Carnival
- Rye Bread
- Brioche, White Bread
- Air Fryer Doughnuts
- Belgian Waffles
- Thin Crust Chicken Spinach Pizza
- Homemade German Pretzels
Look! That soft, puffy dough, it is… Perfect! Make a batch and freeze them for your next lazy day at home!
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Tools I Use to Make Cinnamon Rolls
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
That’s how easy it is to make Cinnamon Rolls. Thanks for stopping by today!
Enjoy! And have fun cooking!
Raspberry Cinnamon Rolls
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 4-1/2 tsp. packets Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter or margarine
- 1 egg
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons butter OR margarine very soft
- 10 oz frozen raspberries unthawed, about 2 cups
- 1.5 tsp cornstarch
- 2-1/2 cups powdered sugar
- 2 tablespoons butter OR margarine softened
- 2 to 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- Combine 2 cups of the flour, sugar and salt in mixer bowl. Combine well.
- Add butter to water and microwave at 15 second intervals until liquid is 120-130°F. (Butter may not completely melted) Water should be very warm, but not hot to the touch.
- Add to the flour mixture along with the egg.
- Beat with electric mixer, on medium speed for 2 minutes, scraping bowl occasionally.
- Add 1 cup of flour and beat an additional 2 minutes at high speed.
- Stir in just enough of the remaining flour for the dough to form a ball.
- Knead with dough hook on mixer, or by hand on a floured surface, until dough becomes smooth and elastic. Dough should spring back when pressed with 2 fingers.
- Cover with a towel and let rest for 10 minutes.
- Combine sugar, cinnamon and then combine raspberries and cornstarch in another bowl. Mix well.
To Make Rolls
- Roll out dough to 15" x 10" rectangle on floured board.
- Spread 3 tablespoons of softened butter on dough, leaving 1/2" from the edge on the long side without butter.
- Sprinkle cinnamon sugar over butter in a thin layer. Then sprinkle with raspberries.
- Beginning at long end, roll dough up tightly. Pinching seams at the end. Cut into 12 equal pieces. See notes below for important tips.
- Place on greased 9" x 13" pan. Cover with towel. Allow to rise until doubled in size, about 1 hour.
- Bake in 350°F oven for 25-30 minutes, until golden brown .
- Cool on wire rack at least 20 minutes.
- Combine all ingredients in large bowl and mix until well combined. Add more milk a 1/4 teaspoon at a time, if needed to get to fairly thin consistency.
- Spread glaze over rolls or drizzle with a spoon.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
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