Raspberry Cinnamon Rolls
Serves 1290 mins prep35 mins cook
These raspberry cinnamon rolls are a delightful twist on the traditional recipe, featuring a soft brioche dough swirled with raspberry filling and topped with homemade icing. Perfect for brunch or dessert, this recipe involves making brioche dough and a sweet raspberry filling, then baking the rolls to golden perfection.
0 servings
What you need
Instructions
1: In the bowl of a stand mixer, combine all brioche dough ingredients except butter. Knead on low for 5 minutes. 2: Add in butter and knead until smooth, about 8-10 minutes. 3: Form dough into a ball, place back into bowl, cover, and let rise for 1.5-2 hours until almost doubled in size and then refrigerate overnight. 4: In a pot, combine raspberry filling ingredients. Over medium-high heat, let it come to a boil, then reduce heat to medium-low and let simmer for 10 minutes until thickened, stirring occasionally. Set aside to cool. 5: Roll out dough into a 20”x9” rectangle. Spread raspberry mixture evenly over the dough. 6: Roll dough into a log from the long end and divide into 12 rolls. 7: Place rolls into a greased 9”x13” pan, cover, and let rise for 30 minutes to 1 hour until noticeably puffy. 8: Preheat oven to 350°F and bake for 30-35 minutes until tops are golden brown. Serve with icing.View original recipe