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Raspberry Cinnamon Rolls

ByBeth NeelsUpdated: April 27, 2025
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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 bread? 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 homemade yeast bread, you will make it again and again. The flavor is not even close to the stuff you are eating now. The danger is, of course, eating too much bread!

You can taste the difference. The smell in your kitchen, as the breads are baking, is an added bonus. It makes the whole house smell amazing.

How to make raspberry cinnamon rolls

Step One:

Add two cups of the flour, sugar, salt, and yeast to the mixer bowl.

Flour and yeast in a mixing bowl. Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add water and butter to a microwave-safe bowl.

water and butter in a glass bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Three:

Heat the water in 15-second intervals until the temperature registers about 120°F on an instant-read thermometer.

Melted butter in the bowl with a thermometer.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Four:

Add the water to the flour mixture.

Step Five:

Crack the egg into a small bowl in case you lose any shells.

Whole egg in a small bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Six:

Add the egg to the mixer bowl. Beat for two minutes until well incorporated.

Mixing bowl with the beginning of the dough in it.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Add one cup of flour.

Flour added to the dough.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Eight:

Beat for another two minutes.

Dough starting to take shape in the mixing bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Nine:

Add more flour, 1/2 cup at a time, until a smooth dough forms.

The dough should look like this.

Dough clumped up in the middle of the bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Ten:

Replace the beater with the dough hook. If you have one, knead for 4-5 minutes. If not, knead by hand for 6-8 minutes until the dough is smooth and elastic.

Smooth, elastic dough formed after kneading.Pin
Photo Credit: Binky’s Culinary Carnival.

How to Roll the Dough

Step One:

The dough needs to rest for 10 minutes before proceeding.

Flour a large cutting board.

Flour sprinkled onto a large board Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Mix the cinnamon and sugar together.

Cinnamon and sugar mixed together.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Three:

Mix cornstarch with the raspberries.

Raspberries mixed with cornstarch.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Four:

Roll out the dough to at least 15″ long by 10″ wide. Spread very soft butter onto the dough.

Dough rolled out into a large rectangle.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Five:

Sprinkle the dough with cinnamon sugar and then with the raspberries.

With the long side facing you, roll.

Roll up the dough, don’t lose the raspberries as you roll.

Dough sprinkled with cinnamon sugar and raspberries and started to be rolled up.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Six:

Pinch the seams.

Dough rolled up and scored with even width portions.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Cut the dough with unflavored dental floss or thick thread.

Place them in a greased 9″x13″ baking pan.

Cover with a kitchen towel and let them rise for about one hour until doubled in size.

Cut rolls on a sheet.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Eight:

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

Close up of Raspberry cinnamon roll.Pin
Photo Credit: Binky’s Culinary Carnival.

For the icing

Step One:

Beat softened butter and sugar together with a mixer or by hand.

Butter and powdered sugar in a board.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add the milk one teaspoon at a time until the desired it reaches the desired consistency.

Milk added to the powdered sugar.Pin
Photo Credit: Binky’s Culinary Carnival.

What Type of Glaze to Use?

The glaze for these cinnamon rolls is made with powdered sugar, butter, and a little milk. You could also use just plain powdered sugar glaze, without the butter. 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 before baking.

Freeze on a parchment-lined cookie sheet until frozen. Then, pop them into freezer bags. They will freeze for about three months.

To bake, remove the desired quantity of cinnamon rolls from the freezer and place them on a greased baking sheet, two inches apart. Cover them with a clean kitchen towel. Allow them to thaw and come to room temperature, then double in size. This will take at least two 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 the directions on the yeast 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 the rolls on the center rack in your oven. Check the temperature of your oven with an oven thermometer occasionally. Check the rolls during baking occasionally, to avoid burning.

Why did my cinnamon rolls not rise?

There are typically two 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 at that soft, puffy dough, it is… perfect! Make a batch and freeze them for your next lazy day at home.

Tools I use to make them

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Extreme close up of cut raspberry cinnamon roll showing the fluffy texture of the 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 1 vote
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

Ingredients

  • 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

FILLING

  • 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

FROSTING

Instructions

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.
non stick baking sheet
non stick baking sheet
mixer- KitchenAid
mixer- KitchenAid
mixing bowls
mixing bowls
meat thermometer
meat thermometer
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Notes***
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.

Nutrition

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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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.

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.

7 Comments

  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.

    Reply

  3. 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.

    Reply

    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.

      Reply
5 from 1 vote

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