Raspberry Cinnamon Rolls

5 from 8 votes

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!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 40

Cook Time 25

Rising time 1

Servings rolls

Calories 259kcal

Author Beth Neels

Cost $8

Equipment

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

2-1/2 cups powdered sugar
2 tablespoons butter OR margarine softened
2 to 3 tablespoons Milk
1 teaspoon pure vanilla extract

US Customary - Metric

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.

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