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Close-up of a raspberry cinnamon roll with cream cheese frosting and a fresh raspberry on top, served on a vintage floral plate with a silver fork and a cup of raspberry tea.

The Best Raspberry Cinnamon Rolls + cream cheese frosting

Author: Ruby
Soft, buttery raspberry cinnamon rolls filled with sweet-tart jam and topped with cream cheese frosting. A cozy, easy twist on classic sweet rolls—perfect for brunch or slow mornings.
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Prep Time:25 minutes
Cook Time:22 minutes
2 hours 15 minutes
Total Time:3 hours
Course: Dessert
Cuisine: American
Keyword: cottage baking, cozy baking recipe, cream cheese frosting, homemade sweet rolls, raspberry cinnamon rolls,, raspberry jam rolls, raspberry sweet rolls
Servings: 12 rolls

Ingredients

For the Dough:

  • 1 cup warm milk about 110°F
  • 2 ¼ teaspoons 1 packet active dry yeast
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the Filling:

  • 1 to 2 cups raspberry jam store-bought or homemade

For the Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract or vanilla bean paste for extra flavor

Instructions

  1. Activate the Yeast: In a medium bowl, combine warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the milk and let sit for 5–10 minutes, until frothy.
  2. Prepare the Dough: In a large mixing bowl, stir together melted butter, remaining sugar, and eggs. Add the yeast mixture and stir to combine. Gradually mix in flour and salt until a soft, slightly sticky dough forms.
  3. Knead the Dough: Turn dough out onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
  5. Shape the Rolls: On a lightly floured work surface, roll the dough into a rectangle (about 18x12 inches) using a lightly floured rolling pin. Spread the raspberry jam evenly across the dough, leaving a ½-inch border around the edges.
  6. Slice the Rolls: Roll the dough tightly from the long edge into a log. Use unflavored dental floss or a very sharp knife to cut into 12 equal pieces.
  7. Second Rise: Place rolls into a greased baking pan (9x13-inch), cover, and let rise for 30–45 minutes, or until puffy and doubled in size.
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown and set in the center.
  9. Make the Frosting: In a mixing bowl, beat cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and fluffy.
  10. Frost & Serve: Let the rolls cool slightly, then spread generously with cream cheese frosting. Serve warm and enjoy every gooey, jammy bite.

Notes

  • Cutting clean swirls: Use unflavored dental floss to slice the rolled dough—it’s gentler than a knife and keeps the swirls neat.
  • Make-ahead tip: After shaping, you can refrigerate the rolls overnight. Just let them come to room temperature for about 45 minutes before baking.
  • Filling flexibility: While raspberry is the star here, this dough works beautifully with other thick fruit jams like apricot, strawberry, or blackberry.
  • Storage: Rolls are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days or freeze individually and reheat as needed.