These rolls are a fruit-filled twist on my favorite Bakery Style Cinnamon Rolls. I’ve used the same dough from those rolls but cut them into nine portions instead of eight to make a slightly smaller—but just as indulgent—treat.
Like Cinnamon Rolls, but With a Jammy Filling!
Instead of the usual buttery, cinnamon sugar filling, these are spread with sweet raspberry jam and bright pops of raspberry. When berries are in season, you can use fresh, but frozen are totally fine, too. I toss the fresh berries with a bit of cornstarch, sugar, and a bit of lemon zest so they mimic that jammy consistency while maintaining a fresh berry flavor.
Top With Frosting
After baking, these pillowy rolls are slathered with a lemony cream cheese icing, making for a totally irresistible spin on the classic.
Start These Rolls the Night Before
Just like with my classic cinnamon rolls, I suggest starting this dough the night before. Let the dough go through a first, slow rise overnight in the refrigerator. This way, you aren’t literally waiting hours for the dough to rise before you get to enjoy them. It also gives the dough time to develop more flavor. One more bonus—chilled dough is a dream to roll out, fill, and cut! This type of dough, because it’s enriched with butter, is especially easy to handle.
Best the Day They’re Made
I think these rolls are best the day they are made when they are still slightly warm and gooey in the center. They’ll start to dry out the longer they keep, but you can still enjoy them. I like to reheat them quickly in the microwave for about 20 seconds, just until the icing begins to melt.
More Best Recipes for Sweet Mornings
Blueberry Maple Breakfast Bake Cinnamon Sticky Buns Easy Buttermilk Waffles Buttermilk Pancakes French Toast Casserole
2 teaspoons active dry yeast 3/4 cup warm milk 1/4 cup (50g) sugar 2 large eggs 4 cups (480g) all-purpose flour 1 1/2 teaspoons kosher salt 6 tablespoons (3 ounces) room temperature unsalted butter
For the filling:
2 ounces (1 ounce) unsalted butter, softened 1/2 cup raspberry jam 6 ounces (about 1 heaping cup) fresh or frozen raspberries 1 teaspoon cornstarch 2 tablespoons sugar 1 teaspoon lemon zest
For the icing:
4 ounces softened cream cheese 1/4 cup (4 tablespoons) unsalted butter, softened 2 cups (227 grams) powdered sugar 1 tablespoon whole milk 1 teaspoon lemon zest Pinch kosher salt
Let the dough rise in the refrigerator overnight, at least 8 hours, where it should slowly double in size. Spread the dough with butter, leaving a 1-inch border on one of the longer (16-inch) edges. Spread the raspberry jam over the butter, maintaining the border along the edge. Toss the fresh berries with the cornstarch, 2 tablespoons of sugar, and 1 teaspoon of lemon zest. Scatter the berries over the jam layer. Cut the roll into thirds with a sharp, serrated knife. Cut each third into three rolls to create nine individual rolls. Remove from the oven and cool on a rack for 5 minutes before icing. You can store any leftover rolls by wrapping them individually in plastic wrap.
