Name: Raspberry Heart Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup (120g) milk, warm; 1/4 cup (60g) water, warm; 3 tbsp (45g) unsalted butter, melted and slightly cooled; 3 tbsp granulated sugar; 2 1/4 tsp instant or active dry yeast (1 standard packet); 2 3/4 cup (345g) all purpose flour; 1 tsp salt; 1 egg; 3 tbsp (45g) unsalted butter, room temperature; 1 tbsp ground cinnamon; 1/4 cup (50g) brown sugar; 3 tbsp raspberry jam; 1 cup (120g) powdered sugar; 1/2 tsp vanilla extract; 2–3 tbsp milk; 2 tbsp raspberry jam

Ingredients

Dough

1/2 cup (120g) milk, warm

1/4 cup (60g) water, warm

3 tbsp (45g) unsalted butter, melted and slightly cooled

3 tbsp granulated sugar

2 1/4 tsp instant or active dry yeast (1 standard packet)

2 3/4 cup (345g) all purpose flour

1 tsp salt

1 egg

Filling

3 tbsp (45g) unsalted butter, room temperature

1 tbsp ground cinnamon

1/4 cup (50g) brown sugar

3 tbsp raspberry jam

Icing

1 cup (120g) powdered sugar

1/2 tsp vanilla extract

2 – 3 tbsp milk

2 tbsp raspberry jam

Instructions

Step 1: In a medium mixing bowl, combine the warm milk, warm water, and melted butter. Ensure the mixture is warm to the touch but not hot to protect the yeast. Stir in the granulated sugar and yeast. Allow it to sit for 5 to 10 minutes until frothy. If no froth appears, your yeast may be inactive—start over with fresh yeast.

Step 2: Add the flour, salt, and egg to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium-low speed for 10 to 15 minutes until the dough is smooth and passes the windowpane test. Alternatively, knead by hand until gluten develops properly.

Step 3: Cover the dough and let it rise in a warm place for 60 to 90 minutes, or until it has doubled in size.

Step 4: Meanwhile, prepare the filling by mixing room temperature butter, cinnamon, brown sugar, and raspberry jam with a fork until it forms a smooth paste. Set aside.

Step 5: Once the dough has doubled, turn it out onto a lightly floured surface. Knead gently a few times to release air bubbles, then roll it into a 14 x 10 inch rectangle.

Step 6: Spread the filling evenly over the dough. Roll one end of the dough toward the center, then roll the other end toward the center so the two coils meet in the middle. Cut the rolled dough into 11 to 12 individual rolls.

Step 7: Pinch the bottom of each roll to form a pointed heart shape. Arrange the shaped rolls in a baking dish.

Step 8: Let the rolls rise for 20 minutes while you preheat the oven to 375°F (190°C).

Step 9: Bake the rolls for 25 to 30 minutes until golden brown and they sound hollow when tapped.

Step 10: Prepare the icing by mixing powdered sugar, vanilla, milk, and raspberry jam in a small bowl. Adjust milk to reach your desired consistency. Drizzle or spread over the warm cinnamon rolls before serving.

Tips & Variations

Use fresh yeast for best results, and make sure liquids are lukewarm to activate your yeast without killing it.

Substitute raspberry jam with strawberry or apricot jam for a different fruity flavor.

For a richer dough, replace water with additional milk or a bit of cream.

Sprinkle chopped nuts like pecans or walnuts into the filling for added texture.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What if my rolls aren’t rising properly?

Check that your yeast is fresh and that the liquids are not too hot or too cold. Also, ensure your kitchen is warm enough to encourage rising. If needed, place the dough in a warm, draft-free spot.