The most amazing raspberry cinnamon rolls filled with cream cheese, cinnamon, freeze-dried raspberries and raspberry preserves! These raspberry rolls are super fluffy, moist and loaded with berry flavor, all thanks to my ‘secret ingredient’! Inspired by my famous original ‘Best Cinnamon Rolls’, this is the ultimate brunch and breakfast recipe! Plus, learn how to make these ahead of time so all you need to do is take them out of the fridge and into the oven!
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How to Make Raspberry Rolls
These incredible raspberry cinnamon rolls start just like my original recipe – with the incredible soft dough! To have great cinnamon rolls, you need to have a great dough recipe. These rolls are made with a soft yeast dough which includes a significant amount of butter to make it extra soft. In my original recipe, I used bread flour but I have found the recipe works very well with all-purpose flour, too. Start the recipe with the dough as it needs to proof before being rolled, filled and shaped.
Next up, the creamy cream cheese filling! For these raspberry rolls, I wanted to go with a creamy filling reminiscent of cheesecake, so I went with a simple cream cheese filling. It’s made with cream cheese, sugar, brown sugar, cinnamon and even freshly grated nutmeg. By the way, if you haven’t tried using fresh nutmeg for your baking, you’re seriously missing out! Just get a microplane and whole nutmeg nuts and grate away!
In addition to the cream cheese, these rolls are stuffed full of raspberry flavor two different ways: raspberry preserves and freeze-dried raspberries. The preserves add both sweetness and berry flavor but you can’t use too much since the jam will come out the sides! Using the freeze-dried raspberries is the solution! Freeze-dried fruit or berries don’t add any extra moisture to the recipe, only loads of flavor! I get mine online on Amazon or in Trader Joe’s. Finish these raspberry cream rolls with a simple glaze and more freeze-dried berries!
How to Make-Ahead
This delicious breakfast recipe is super easy to make ahead of time! I get this question very often and here’s how it’s done: prepare the recipe as instructed and shape the rolls. Once the rolls are in the casserole pan, allow them to proof for about 20 minutes and then wrap them tightly with plastic wrap. Place the pan into the refrigerator and keep the rolls chilled for 1 to 3 days, until ready to enjoy. Then when you’re ready to bake them in the morning or whenever, preheat the oven to 350F/177C and continue following the recipe. Easy to do and perfect if you want to have a relaxing breakfast.
The Secret Ingredient!
My little secret for making the BEST cinnamon rolls ever? It’s simple – cream! You can also use whole milk or half-and-half (half cream, half milk). I first bake the rolls for 10 minutes, then pour the cream or milk over the rolls and continue baking. This adds incredible moisture to the rolls, making them incredibly fluffy and moist. No more dry rolls for anyone!
Enjoyed this incredible breakfast recipe? Check out some of my other delicious recipes!
- Apple Pie Cinnamon Rolls – the best fall version of cinnamon rolls, filled with apple pie filling!
- Blueberry Cinnamon Rolls – my classic rolls with juicy blueberries on the inside!
- Strawberry Cinnamon Rolls – another delicious variation, with fruity strawberries!
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