Decadent Raspberry Cinnamon Rolls
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I still remember the first time I rolled these raspberry-studded cinnamon spirals: the kitchen smelled like warm butter and cinnamon, and the bright tartness of the raspberries cut through the sweet glaze perfectly. These Decadent Raspberry Cinnamon Rolls turn ordinary brunch into a celebration — they’re quick to come together, impressive on the table, and comfort-food-level delicious.
Why you’ll love this dish
These rolls blend a soft, slightly sweet dough with vibrant raspberries and a classic cinnamon-sugar center. The surprising shortcut of adding yellow cake mix to the dough gives them an extra tender crumb and a hint of vanilla sweetness without extra steps. They’re ideal for weekend brunches, holiday mornings, or any time you want a bakery-style treat without an all-day commitment.
"I made these for a holiday brunch and everyone asked for the recipe — tart fruit, gooey glaze, and the dough was like a cloud." — a happy tester
They’re also great when you want to riff on other cinnamon-roll ideas; if you like variations, check this take on apple pie cinnamon rolls for inspiration.
How this recipe comes together
A quick overview so you know what to expect:
- Mix dry ingredients (flour, cake mix, yeast, salt).
- Add warm water to form a sticky dough, then knead in a little more flour until soft and elastic.
- Roll the dough flat, spread butter, sprinkle cinnamon-sugar, and scatter thawed raspberries.
- Roll up, slice into 1½-inch rounds, let rise briefly, then bake until lightly golden.
- Drizzle with a simple powdered-sugar glaze while warm.
This recipe is forgiving: the dough doesn’t require long proofing because it uses rapid-rise yeast, and the cake mix helps produce a soft interior even if you’re not a perfected bread baker.
What you’ll need
- 5 cups all-purpose flour (divided: 4 cups + 3/4 cup + 1/4 cup)
- 1 1/2 cups yellow cake mix (adds tenderness and subtle sweetness; can substitute plain dry pudding mix for slight flavor change)
- 2 packages rapid-rise yeast (about 2 x 0.25 oz)
- 2 cups warm water (about 105–115°F)
- 1/2 cup butter (1 stick), softened and divided (6 Tbsp for filling + 2 Tbsp melted for glaze)
- 1/2 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 12 oz frozen raspberries, thawed (fresh raspberries can be used but are more delicate)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk (use 3 for thicker glaze, 4 for thinner)
Notes: If you need a dairy-free version, use vegan butter and non-dairy milk. For a less sweet dough, try a reduced-cake-mix version (swap 1 cup cake mix for 1 cup additional flour and add 1–2 Tbsp extra sugar if desired). For more tips on swapping fruit fillings, see this different spin on cinnamon rolls like apple pie cinnamon rolls.
How to prepare it
- Preheat the oven to 350°F. Lightly grease a 13 x 9-inch jelly pan and set aside.
- In a large bowl, whisk together 4 cups of the flour, the yellow cake mix, both packages of rapid-rise yeast, and a pinch of salt.
- Slowly pour in the warm water and stir until a wet dough forms.
- Add 3/4 cup more flour to the wet dough and knead right in the bowl for 1–2 minutes to bring it together.
- Sprinkle your work surface with the remaining 1/4 cup flour. Turn the dough out and knead for about 5 minutes until it feels soft and elastic.
- Roll the dough into a rectangle about 12 x 16 inches (roughly). Spread 6 tablespoons of softened butter evenly over the dough.
- In a small bowl, whisk the brown sugar and cinnamon. Generously sprinkle the cinnamon sugar over the buttered dough.
- Scatter the thawed raspberries over the cinnamon-sugar layer, spacing them evenly.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam and both ends to seal.
- Using a serrated knife, slice the log into 1½-inch rounds. Place the rolls cut-side up in the prepared jelly pan.
- Cover the pan loosely with a clean kitchen towel and set in a warm area for 15 minutes to allow a brief rise.
- Remove the towel and bake for 15 minutes, or until the rolls are light golden brown.
- While the rolls cool on a wire rack, make the glaze: whisk together 3 cups powdered sugar, the remaining 2 tablespoons butter (melted), the vanilla, and 3–4 tablespoons milk. Use 4 Tbsp milk for a thinner glaze, 3 Tbsp for thicker.
- Generously drizzle glaze over warm rolls and serve.
Short, clear actions help you move quickly through the process. The brief rise keeps these convenient while still giving a light lift.
Best ways to enjoy it
- Serve warm straight from the pan for the gooeyest texture.
- Pair with strong coffee, a latte, or a bright tea to balance the richness.
- For brunch, plate with yogurt and fresh fruit, or alongside scrambled eggs to round out the meal.
- To present for guests, dust a little extra powdered sugar or add a few fresh raspberries on top of the glaze.
If you want a cream-cheese touch, dollop a smear of room-temperature cream cheese on each roll before adding glaze.
Storage and reheating tips
- At room temperature: Store cooled rolls in an airtight container for up to 2 days.
- Refrigeration: Keeps them fresh for up to 5 days; bring to room temperature or reheat before serving.
- Freezing: Wrap individual cooled rolls tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 8–10 minutes or microwave briefly.
- Reheating: Microwave a single roll on a microwave-safe plate for 20–30 seconds (watch for sogginess). For a crisper exterior, reheat in a 325°F oven for 8–10 minutes.
Food safety tip: because these contain dairy and perishable filling, don’t leave baked rolls at room temperature for more than 2 hours.
Pro chef tips
- Keep the water warm but not hot; 105–115°F activates yeast without killing it.
- Work gently with raspberries: they’re fragile. Thaw and drain excess juice before using to avoid a soggy roll.
- Use a serrated knife or unflavored dental floss to slice the log cleanly without smashing the rolls.
- If your dough feels sticky, add flour sparingly—too much produces dense rolls.
- For evenly-sized rolls, mark the rolled log every 1½ inches before cutting.
- Want a shinier glaze? Brush the rolls lightly with melted butter before drizzling the icing.
For another clever riff on a fruit-forward roll, try the banana option at banana bread cinnamon rolls.
Creative twists
- Lemon-raspberry: add 1 tsp lemon zest to the dough and 1 Tbsp lemon juice to the glaze.
- Cream cheese swirl: spread 4 oz softened cream cheese mixed with 2 Tbsp powdered sugar over the butter before sprinkling cinnamon-sugar.
- Nutty crunch: sprinkle chopped toasted almonds or pecans over the raspberries for texture.
- Blueberry or mixed berries: swap raspberries for thawed blueberries or a berry medley.
- Savory breakfast version: omit cake mix and raspberries, fill with ricotta and herbs for a savory spiral (adjust sugar accordingly).
These swaps let you keep the same method while making very different final results.
Your questions answered
Q: Can I use fresh raspberries instead of frozen?
A: Yes. Fresh raspberries are fine but more delicate. If they’re very juicy, pat them dry so the roll doesn’t become soggy.
Q: What if I don’t have yellow cake mix?
A: You can replace the cake mix with an equal amount of all-purpose flour plus 2–3 tablespoons sugar and 1 tsp vanilla extract to mimic the flavor. Texture will vary slightly.
Q: Can I use regular active dry yeast instead of rapid-rise?
A: Yes. Use the same amount, but activate it in warm water for 5–10 minutes until foamy and allow a slightly longer rise (about 30–45 minutes) after shaping.
Q: How long does this take start-to-finish?
A: Active work time is about 30–40 minutes. With the short rise and bake, expect 1 to 1¼ hours total.
Q: Are these freezer-friendly?
A: Yes — see the Storage section. Freeze after baking or freeze sliced unbaked rolls on a tray then transfer to a bag; bake from frozen with a few extra minutes.
Conclusion
If you want a show-stopping brunch item that feels indulgent but is surprisingly straightforward, these raspberry cinnamon rolls deliver. They balance bright fruit, warm spice, and a tender dough in a way that’s both comfort-food familiar and a little adventurous.
For another version with similar inspiration and clear step photos, see Decadent Raspberry Cinnamon Rolls – My Incredible Recipes.
If you’d like a raspberry-and-cream-cheese twist, this recipe lays out that approach beautifully: Raspberry Cream Cheese Cinnamon Rolls | A Bountiful Kitchen.
And for techniques on layering fruit inside rolls that might spark other ideas, consult this Raspberry Cinnamon Rolls write-up: Raspberry Cinnamon Rolls Recipe – Rose Bakes.
Enjoy these warm with a cup of coffee, and don’t be surprised when family and friends ask for seconds.
Raspberry Cinnamon Rolls
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 13 x 9-inch jelly pan and set aside.
- In a large bowl, whisk together 4 cups of the flour, the yellow cake mix, both packages of rapid-rise yeast, and a pinch of salt.
- Slowly pour in the warm water and stir until a wet dough forms.
- Add 3/4 cup more flour to the wet dough and knead right in the bowl for 1–2 minutes to bring it together.
- Sprinkle your work surface with the remaining 1/4 cup flour. Turn the dough out and knead for about 5 minutes until it feels soft and elastic.
- Roll the dough into a rectangle about 12 x 16 inches. Spread 6 tablespoons of softened butter evenly over the dough.
- In a small bowl, whisk the brown sugar and cinnamon. Generously sprinkle the cinnamon sugar over the buttered dough.
- Scatter the thawed raspberries over the cinnamon-sugar layer, spacing them evenly.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam and both ends to seal.
- Using a serrated knife, slice the log into 1½-inch rounds. Place the rolls cut-side up in the prepared jelly pan.
- Cover the pan loosely with a clean kitchen towel and set in a warm area for 15 minutes to allow a brief rise.
- Remove the towel and bake for 15 minutes, or until the rolls are light golden brown.
- While the rolls cool on a wire rack, make the glaze by whisking together 3 cups powdered sugar, the remaining 2 tablespoons butter (melted), the vanilla, and 3–4 tablespoons milk.
- Generously drizzle glaze over warm rolls and serve.
