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Raspberry Cinnamon Rolls

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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!

Cinnamon rolls on a white plate with raspberries.Pin

This dough literally proofs in 10 minutes, so you can make it for a special holiday treat, or just for any day, really!

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Cinnamon roll in baking pan.Pin

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

  1. Add 2 cups flour, sugar, salt and yeast in mixer bowl.
  2. Add water and butter to microwave safe bowl.
  3. Heat water in 15 second intervals until temperature registers 120-130°F on thermometer.
  4. Add to flour mixture.
  5. Crack egg.
  6. Add to mixer bowl. Beat 2 minutes, until well incorporated.
Dry ingredients in mixing bowl. Water and butter in bowl. Melted butter in bowl. Liquids added to dry ingredients. Egg in bowl. Beaten dough in mixing bowl.Pin
  1. Beat 2 minutes, until well incorporated.
  2. Add one cup of flour.
  3. Beat for another 2 minutes.
  4. Add more flour 1/2 cup at a time until smooth dough forms.
  5. Dough should look like this.
  6. 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.
Dough in mixing bowl. Flour added to dough. Dough after mixing. More flour added. Dough after mixing. Dough after resting.Pin
  1. Allow dough to rest for 10 minutes.
  2. Meanwhile, flour large board.
  3. Mix cinnamon and sugar.
  4. Mix raspberries and cornstarch.
  5. Roll out dough to at least 15″ x 10″. Spread dough with very soft butter.
  6. Sprinkle dough with cinnamon sugar and then with raspberries.
Dough after resting. Floured board. Cinnamon mixed with sugar. Raspberries mixed with cornstarch. Dough rolled into rectangle and spread with butter. Cinnamon sugar and raspberries sprinkled on to dough.Pin
  1. With long side facing you, roll.
  2. Roll up the of dough, don’t lose the raspberries as you roll.
  3. Pinch seams.
  4. Cut dough with unflavored dental floss or thick thread.
  5. Placed in greased 9″x13″ baking pan.
  6. Cover with kitchen towel and let rise for about 1 hour, until doubled in size.
Rolling dough up. Seams pinched together. Dental floss cutting through dough. Seams pinched together. Dental floss cutting through dough. Rolls placed in baking pan. Rolls after rising.Pin

Bake in preheated 350°F oven for 25-30 minutes, until golden brown. Let cool on rack.

Golden brown, baked rolls cooling in pan.Pin

How to make frosting

  1. Beat better and sugar together with mixer, or by hand.
  2. Add milk, 1 teaspoon at a time until desired consisency.
Butter and sugar in mixing bowl. Adding milk to frosting.Pin

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.

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 parchment lined 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.

Colorful raspberry cinnamon rolls in baking pan.Pin

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 recipe

Close up of puffy dough of the raspberry filled cinnamon roll in baking pan.Pin

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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That’s how easy it is to make Cinnamon Rolls. Thanks for stopping by today!

Enjoy! And have fun cooking!


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Close up of Raspberry cinnamon roll.Pin

Raspberry Cinnamon Rolls

These easy Homemade Raspberry 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!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 9 votes
Print Pin Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 25 minutes
Rising time: 1 hour
Servings: 12 rolls
Calories: 259kcal
Author: Beth Neels
Cost: $8


  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup Sugar
  • 2 ¼ oz, packets Fleischmann's® RapidRise Yeast ½ ounce total
  • 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



For Dough

  • Combine 2 cups of the flour, sugar and salt in mixer bowl. Combine well. Make a well in the center. Add the yeast.
  • 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 butter and water 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.

For Filling

  • 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.

For Glaze

  • 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.
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Use a long piece of dental floss, or thick thread to cut the rolls. Place floss on bottom of roll and bring over, cross ends and pull away from each other, to cut through roll without flattening them.
General yeast bread tips
If your dough is sticky, make sure to measure your liquid very carefully. Also, make sure your butter is measured carefully.
Next, use large eggs. Not extra large, or jumbo eggs.
Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.
Fourth, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.
Fifth, the hydration of your starter can play a big factor as well. These buns were made with a 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don’t add flour all at once. Add it by heaping tablespoons full at a time, after the first 2 cups. 
If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.
General Baking Tips:
Always measure dry ingredients with a liquid measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.


Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 31mg | Fiber: 1g | Sugar: 21g | Vitamin A: 341IU | Calcium: 14mg | Iron: 1mg
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  1. in case anyone else reads the yeast measurements in a hurry and thinks it’s 2 and 1/4 oz of yeast it’s NOT. it’s actually two 1/4oz packages of yeast. Oops.

  2. 5 stars
    I just made these ! Their awesome ! I was surprised how good they came out and I didn’t fail the recipe ! I’m excited ! Thank you for sharing

  3. 5 stars
    Hi, they are absolutely amazing, only is the conversion the the European metric system not correct.. Could you change that? Thank you! But an amazing recipe!

    1. Thank you Lotte. I am so glad that you liked them. Could you tell me which measurement isn’t correct? A program does the calculations and is sometimes wrong. Thanks!

  4. Oh my, my mouth is drooling🤤! I jumped to the recipe and printed it off, only to mix it all without the yeast!! The printed instructions don’t include the yeast 😞. I am clueless as to how baking with yeast works, so I didn’t catch it since this is my first time using it.
    Going to the store for more flour to try again.

    1. I’m so terribly sorry! It fell through our proofreaders! I’m fixing it right now!!! Thanks for letting me know Kim. Make sure you use rapid rise yeast.

  5. 5 stars
    Not only does this recipe look so good and perfect for breakfast but I love that you were so detailed with your photos! Love when posts have those!

  6. 5 stars
    I ‘m a sucker for cinnamon rolls so I can imagine adding raspberry just takes these to the next level! Can’t wait to try the recipe, thanks so much for sharing 🙂

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