Description

These Raspberry Heart Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a sweet raspberry jam filling and a lovely heart shape perfect for special occasions. Soft, fluffy dough combined with a cinnamon-brown sugar-raspberry filling and topped with a fruity vanilla glaze makes for an irresistible treat.

Ingredients

Scale

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

Activate yeast: In a medium mixing bowl, combine warm milk, warm water, and melted butter. Ensure the mixture is warm but not hot to avoid killing the yeast. Stir in sugar and yeast, then let sit for 5–10 minutes until the mixture becomes frothy. If no froth appears, discard and try with fresh yeast.
Prepare dough: Add flour, salt, and egg to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium-low speed for 10–15 minutes until the dough is smooth and passes the windowpane test, indicating sufficient gluten development. Alternatively, knead by hand.
First rise: Cover the dough and allow it to rise in a warm place for 60–90 minutes until it has doubled in size.
Make filling: While the dough rises, mix together the butter, ground cinnamon, brown sugar, and raspberry jam with a fork until a smooth paste forms. Set aside.
Shape rolls: Once the dough has doubled, turn it onto a lightly floured surface. Knead gently a few times to release air bubbles, then roll into a 14 x 10 inch rectangle. Evenly spread the filling across the surface. Roll one end of the dough halfway toward the center, then roll the opposite end toward the center so the two coils meet in the middle. Slice into 11–12 rolls.
Form heart shapes: Pinch the bottom of each roll to create a pointed heart shape. Arrange the shaped rolls in a baking dish.
Second rise: Allow the rolls to rise for an additional 20 minutes. Meanwhile, preheat oven to 375°F (190°C).
Bake: Bake the rolls for 25–30 minutes until golden brown and they sound hollow when tapped.
Prepare icing: In a small bowl, combine powdered sugar, vanilla extract, milk, and raspberry jam. Adjust milk quantity to achieve desired drizzle consistency.
Finish: Drizzle or spread the icing over the freshly baked cinnamon rolls and serve warm.

Notes

Ensure the liquids are warm, not hot, to properly activate the yeast without killing it.
Kneading time is crucial for gluten development; use the windowpane test to check dough readiness.
Pinching the base of the rolls creates the distinctive heart shape, making them perfect for romantic occasions.
If you don’t have a stand mixer, hand kneading will work but may require more effort.
For a stronger raspberry flavor, consider adding a bit more raspberry jam in the filling or icing.
Store leftover rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: raspberry cinnamon rolls, heart shaped cinnamon rolls, sweet yeast rolls, cinnamon roll recipe with jam, breakfast pastry