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Raspberry Jam Cinnamon Rolls via Fork Knife Swoon |

Raspberry Jam Cinnamon Rolls

  • Author: Fork Knife Swoon
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Total Time: 2 hours 30 mins
  • Yield: 9-12 Rolls 1x



Cinnamon Roll Dough

  • 21/2 + 1/3 cup all-purpose flour, divided
  • 3 Tbsp organic cane sugar
  • 1 tsp fine-grain sea salt
  • 1 package (2-1/4 tsp) instant (rapid rise) yeast
  • 3/4 cups whole milk
  • 3 Tbsp unsalted butter
  • 1/4 tsp ground nutmeg
  • 1 large egg

Raspberry Cinnamon Filling

  • 3 Tbsp unsalted butter, at room-temperature (soft and easily spreadable)
  • 1/3 cup raspberry jam or preserves
  • 1/2 cup (packed) dark brown sugar
  • 1 Tbsp ground cinnamon

Vanilla Lemon Glaze

  • 1 cup confectioners (powdered) sugar, sifted
  • 1 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • splash of milk or cream, as desired


Raspberry Jam Cinnamon Rolls

  1. Stir together 2-1/2 cups of flour, the sugar, salt, and yeast in a large mixing bowl until well-combined. Set aside.
  2. In a microwave safe-bowl, heat the milk, and butter at 50% power until it reaches 115-120 degrees. The mixture should be hot to the touch but not boiling. Stir in the nutmeg.
  3. Pour the liquid ingredients over the dry ingredients, and stir with a nonstick spatula, to combine.
  4. Add the egg and 1/4 cup flour, and stir until a soft dough forms. Add a 1-2 more tablespoons of flour as needed. The dough is ready to knead when it becomes elastic and pulls away from the sides of the bowl.
  5. Turn the dough out onto a clean, lightly-floured work surface and gently but firmly knead for 3-4 minutes.
  6. Place the ball of dough in a lightly-greased bowl and let rest for 10 minutes.
  7. Return the dough to your work surface. Be sure to scrape away any stuck-on dough (a bench scraper is great for this) and lightly flour again first.
  8. Shape the dough into a flat rectangular disk, then use a lightly-floured rolling pin to roll out the dough into an 8×14-inch rectangle, about 1/4-inch thick. Dust the top and underside of the dough with flour as you work if the dough becomes sticky. Using a ruler to measure helps to ensure evenly-sized cinnamon rolls, but don’t fret if they aren’t exact.
  9. Spread on the butter, followed by the raspberry jam, in even layers, leaving a half-inch border on the long sides.
  10. In a small bowl, mix together the brown sugar and cinnamon until combined. Sprinkle on the cinnamon-sugar mixture, then, starting from one of the long sides, slowly and tightly roll up the dough.
  11. Place the log of dough seam-side down, and use a very sharp serrated knife or (preferably) unflavored dental floss to cut the rolls into 9 to 12 pieces.
  12. Place the rolls in a lightly greased or cooking-sprayed 9-inch pan, leaving even space between each. Cover with plastic wrap and place in a warm, draft-free place to rise (I use the microwave). Let rise for 50-75 minutes, until roughly doubled in size.
  13. Preheat the oven to 375 degrees F. Bake until barely-browned, gently puffed, and cooked through, about 20-25 minutes. Cover loosely with aluminum foil to prevent over-browning, as necessary.

Vanilla Lemon Glaze

  1. Combine the sugar and lemon juice in a medium mixing bowl and whisk until smooth. Stir in the vanilla. Add a splash of milk or cream as needed to reach your desired consistency. Drizzle over the cinnamon rolls while still warm. Enjoy!