Description
Indulge in these warm, gooey Raspberry Cinnamon Rolls, featuring a delightful blend of sweet raspberries and rich cinnamon—perfect for brunch or dessert!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup buttermilk (warm)
- 2 large eggs
- ½ cup unsalted butter (melted)
- 2 tbsp ground cinnamon
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
Instructions
- In a mixing bowl, combine warm buttermilk and yeast; let sit until frothy.
- Gradually add sugar, melted butter, eggs, salt, and flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth.
- Place in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour until doubled.
- Mix cinnamon and sugar for the filling in a small bowl.
- Roll out risen dough into a rectangle (¼ inch thick), spread softened butter over it, sprinkle with cinnamon-sugar mixture, and distribute raspberries before rolling tightly into a log.
- Slice the log into about 12 rolls; place in a greased baking dish and let rise again for about 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Drizzle powdered sugar mixed with milk over warm rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Substitute raspberries with blueberries or add chopped nuts for extra flavor. Drizzle cream cheese icing on top for an indulgent touch.