Raspberry cinnamon rolls. Raspberry Sweet Rolls-soft and sweet yeast rolls filled with raspberries and topped with cream cheese frosting. These sweet rolls are perfect for breakfast or brunch. My dad's cinnamon rolls are hands down the BEST cinnamon rolls in the universe.
Seal each end by pinching in the dough. Spread the raspberry mixture all the way to the edges of the dough and roll from the top to the bottom of the wide edge to make a long cylinder like cinnamon rolls. Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. You can cook Raspberry cinnamon rolls using 11 ingredients and 18 steps. Here is how you cook it.
Ingredients of Raspberry cinnamon rolls
- Prepare 1 cup of lukewarm milk.
- Prepare 2 tablespoons of sugar.
- It's 1 of egg.
- Prepare 1 1/2 teaspoon of instant dry yeast.
- Prepare 1 tablespoon of melted butter/margarine.
- It's 3 cups of all purpose flour, a little extra for kneading.
- It's of For the filling.
- You need 4 tbs of brown sugar.
- You need 2 tbs of ground cinnamon.
- It's 2 tbs of butter/margarine.
- It's 200 g of Raspberries.
Top with cream cheese frosting for a delicious breakfast! Raspberry Sweet Rolls Recipe For as much as Matt is crazy for my homemade cinnamon rolls, there is one type of roll that makes him swoon even more. Remove from the oven and let cool in the tray. While the raspberry rolls are cooling, prepare the glaze by mixing together the powdered sugar with either milk, yogurt, or water.
Raspberry cinnamon rolls instructions
- In a large bowl, add the milk and stir in one teaspoon of sugar.
- Sprinkle over the instant dry yeast and let it bloom for 10 minutes.
- Add the egg, melted butter, the remaining sugar and flour.
- Using a wooden spoon combine everything together.
- On a lightly floured surface turn out the sticky dough and start kneading. In case it's too sticky add a little more flour.
- Knead for 5 to 7 minutes until pliable and no longer sticky.
- Place the dough in a grease bowl and cover with a kitchen towel or cling film.
- Place the bowl in a warm place with no draft and let the dough rise for 1 hour or until more than doubled in volume.
- Punch out the air and form a rectangle. Roll out the dough to form a rectangle about 18"by 14".
- Spread over the softened butter.
- Mix the brown sugar and cinnamon and sprinkle over the buttered dough.
- Then finally add the raspberries.
- Start with the furthest end, rolling up the dough tightly and pinch in the end when done.
- Using a serrated knife, cut off the ends then slice up the log into 1 inch thick pieces.
- Place the rolls in a grease 12 inch square baking tin. Let the rolls rise for an additional 30 minutes..
- Pre heat your oven at 210°C.
- Once risen, lightly brush the rolls with some melted butter. Bake at 210 degrees C for 22 to 25 minutes.
- Enjoy.
Drizzle over the tops of the raspberry rolls. Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish. If you love a sweet breakfast treat, try my Orange Sweet Rolls or Quick Cinnamon Rolls! Working quickly, cut the log into quarters.
