Raspberry cinnamon rolls. Roll the dough out onto a lightly floured surface until you get a rectangle of dough that is about Roll up the dough from the long edge. Using dental floss or a sharp knife. This decadent Raspberry Cinnamon Rolls Recipe makes rolls stuffed with a sweet raspberry-packed filling & topped off with dreamy vanilla cream cheese icing.
With the use of cake mix you will be making the most moist cinnamon rolls you've ever bitten into! Start these sweet raspberry cinnamon rolls the night before, using pancake mix, and let them rest overnight in your fridge. In the morning just finish the last few steps and you have a warm delicious. You can cook Raspberry cinnamon rolls using 11 ingredients and 18 steps. Here is how you cook that.
Ingredients of Raspberry cinnamon rolls
- Prepare 1 cup of lukewarm milk.
- You need 2 tablespoons of sugar.
- You need 1 of egg.
- You need 1 1/2 teaspoon of instant dry yeast.
- Prepare 1 tablespoon of melted butter/margarine.
- Prepare 3 cups of all purpose flour, a little extra for kneading.
- Prepare of For the filling.
- It's 4 tbs of brown sugar.
- You need 2 tbs of ground cinnamon.
- It's 2 tbs of butter/margarine.
- It's 200 g of Raspberries.
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Raspberry cinnamon rolls step by step
- In a large bowl, add the milk and stir in one teaspoon of sugar.
- Sprinkle over the instant dry yeast and let it bloom for 10 minutes.
- Add the egg, melted butter, the remaining sugar and flour.
- Using a wooden spoon combine everything together.
- On a lightly floured surface turn out the sticky dough and start kneading. In case it's too sticky add a little more flour.
- Knead for 5 to 7 minutes until pliable and no longer sticky.
- Place the dough in a grease bowl and cover with a kitchen towel or cling film.
- Place the bowl in a warm place with no draft and let the dough rise for 1 hour or until more than doubled in volume.
- Punch out the air and form a rectangle. Roll out the dough to form a rectangle about 18"by 14".
- Spread over the softened butter.
- Mix the brown sugar and cinnamon and sprinkle over the buttered dough.
- Then finally add the raspberries.
- Start with the furthest end, rolling up the dough tightly and pinch in the end when done.
- Using a serrated knife, cut off the ends then slice up the log into 1 inch thick pieces.
- Place the rolls in a grease 12 inch square baking tin. Let the rolls rise for an additional 30 minutes..
- Pre heat your oven at 210°C.
- Once risen, lightly brush the rolls with some melted butter. Bake at 210 degrees C for 22 to 25 minutes.
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