Description
Sweet and fluffy raspberry cinnamon rolls perfect for breakfast or dessert, filled with tangy raspberries and delicious icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup milk
- 1/2 cup raspberries (fresh or frozen)
- 2 teaspoons cinnamon
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Combine melted butter, milk, egg, and vanilla extract in another bowl.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Roll out the dough into a rectangle on a floured surface.
- Spread softened butter on the dough, then sprinkle cinnamon, brown sugar, and raspberries over it.
- Roll the dough tightly and cut into rolls.
- Place rolls in the greased baking dish.
- Bake for about 20-25 minutes or until golden brown.
- Mix powdered sugar and milk to create icing while rolls are baking.
- Drizzle icing over warm rolls before serving.
Notes
Serve warm with coffee or tea. Optional to add extra raspberries or vanilla ice cream on top.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg