raspberry cinnabons

a copy-cat version of a Cinnabon cinnamon roll with an added pop of flavor -- raspberries! don't let these babies intimidate you; they are pretty easy to make, just a little time consuming. but worth it!

raspberry cinnabons

yields: 8 rolls prep time: 1 hour & 45 minutes bake time: 25-30 minutes



½ packet of dry active yeast (1 1/8 tsp.)

½ cup warm milk [110°]

¼ cup white sugar

2 ½ Tbsp. butter, softened

½ tsp. salt

1 egg

2 ¼ cups all-purpose flour


4 Tbsp. butter, very soft

½ cup brown sugar

1 ½ Tbsp. cinnamon

1 cup fresh or frozen raspberries

2 Tbsp. white sugar

1 tsp. lemon zest

1 tsp. corn starch


3 Tbsp. butter, softened

2 oz. cream cheese, softened [¼ of the block]

¾ cup powdered sugar

¼ tsp. vanilla extract

pinch of kosher salt



  • Place the warm milk in the bottom of the stand mixer and sprinkle the yeast over the top.

  • Allow the yeast to sit for 5 minutes – it will activate and foam up.

  • Add the sugar, butter, egg, salt and flour. Using the dough hook, beat until the dough pulls from the sides and forms a ball.

  • Transfer the dough to a lightly greased bowl, cover with plastic wrap and let rise for 1 hour.

  • Turn the dough out onto a floured surface and, using a rolling pin, roll the dough out into rectangle [about 12 x 8 in.] with the dough being 1/4-inch thick.


  • Spread the 4 Tbsp. of softened butter evenly across the entire piece of dough.

  • In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle that mixture evenly over the buttered dough, covering the entire surface.

  • In another small bowl, gently toss the raspberries with the white sugar, lemon zest and corn starch. Evenly layer the raspberries on top of the brown sugar/cinnamon.

  • Starting at the long edge closest to you, gently roll the dough up to the other edge.

  • Cut the roll of dough into 1 ½-inch pieces.

  • Place the rolls, cut-side down, in a lightly greased 9-inch pie pan.

  • Preheat the oven to 350°.

  • Cover the rolls with a damp paper towel and allow to rise for another 30 minutes.

  • Bake the rolls for 25-30 minutes, until they are golden brown on top and cooked in the center.

  • All ovens heat up differently so I would start checking around 20-25 minutes.


  • Allow the rolls the cool for at least 10 minutes before frosting.

  • While you wait, prepare the glaze by mixing all the ingredients together until fully incorporated.

  • Evenly spread the glaze over the top of the rolls and serve warm!


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