Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, raspberry cinnamon rolls. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Raspberry cinnamon rolls is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Raspberry cinnamon rolls is something which I have loved my whole life.

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.

To begin with this recipe, we must first prepare a few components. You can have raspberry cinnamon rolls using 11 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry cinnamon rolls:

1. Prepare 1 cup lukewarm milk
2. Get 2 tablespoons sugar
3. Make ready 1 egg
4. Take 1 1/2 teaspoon instant dry yeast
5. Make ready 1 tablespoon melted butter/margarine
6. Make ready 3 cups all purpose flour, a little extra for kneading
7. Take For the filling
8. Prepare 4 tbs brown sugar
9. Take 2 tbs ground cinnamon
10. Prepare 2 tbs butter/margarine
11. Get 200 g Raspberries

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Step by Step to make Raspberry cinnamon rolls:

1. In a large bowl, add the milk and stir in one teaspoon of sugar
2. Sprinkle over the instant dry yeast and let it bloom for 10 minutes
3. Add the egg, melted butter, the remaining sugar and flour
4. Using a wooden spoon combine everything together
5. On a lightly floured surface turn out the sticky dough and start kneading. In case it's too sticky add a little more flour
6. Knead for 5 to 7 minutes until pliable and no longer sticky
7. Place the dough in a grease bowl and cover with a kitchen towel or cling film
8. 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
9. Punch out the air and form a rectangle. - Roll out the dough to form a rectangle about 18"by 14"
10. Spread over the softened butter
11. Mix the brown sugar and cinnamon and sprinkle over the buttered dough
12. Then finally add the raspberries
13. Start with the furthest end, rolling up the dough tightly and pinch in the end when done
14. Using a serrated knife, cut off the ends then slice up the log into 1 inch thick pieces
15. Place the rolls in a grease 12 inch square baking tin. - Let the rolls rise for an additional 30 minutes.
16. Pre heat your oven at 210°C
17. Once risen, lightly brush the rolls with some melted butter. - Bake at 210 degrees C for 22 to 25 minutes
18. Enjoy

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