Decadent Raspberry Cinnamon Rolls are decadent and deceptively easy to make too! Everyone raves about them!
I’ll introduce you to my secret ingredient in this crazy good recipe here.
With the use of cake mix you will be making the most moist cinnamon rolls you’ve ever bitten into!
Gooey and delicious stuffed full of luscious raspberries topped with the most scrumptious icing!
You can use a wide variety of fillings to change it up when you want the same dessert a twist on flavor!
Add the icing while they’re warm to really get them gooey!
Perfectly paired with a huge glass of cold milk!
They’re wonderful for breakfast or dessert! Or whenever you want a crazy good cinnamon roll!
These are amazing for bake sales, holidays or just an incredible dessert everyone will thank you for!
When I first bit into my cinnamon roll, my life was forever changed by how delicious yet simple they were to make!
This recipe truly yields phenomenal rolls with the perfect consistency and combinations of flavor!
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Decadent Raspberry Cinnamon Rolls
Ingredients
- 5 cups all purpose flour
- 1 1/2 cups yellow cake mix
- 2 packages rapid rise yeast
- 2 cups warm water
- 1/2 cup butter 1 stick, softened and divided
- 1/2 cup brown sugar packed
- 3 Tablespoons ground cinnamon
- 12 oz frozen raspberries thawed
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Instructions
- Preheat oven to 350°. Lightly grease a 13 x 9 jelly pan and set aside.
- Add 4 cups of the flour, cake mix, yeast and salt. Whisk to combine.
- Slowly pour in the warm water and stir to combine.
- Add an additional 3/4 cup flour onto the wet dough and knead in the bowl for 1-2 minutes.
- Sprinkle your workspace with the remaining 1/4 cup of flour and place the dough on top. Knead for 5 minutes until soft and elastic.
- Using a rolling pin, roll the dough out into a rectangular shape. Spread 6 tablespoons of softened butter all over the dough.
- Combine the sugar and cinnamon into a bowl and whisk to combine. Generously sprinkle on top of the buttered dough.
- Scatter the raspberries on top of the cinnamon sugar and roll, starting with the long side of the rectangle. Seal each end by pinching in the dough.
- With a serrated knife, slice 1 1/2 inch slices of the dough and place on the greased jelly pan.
- Cover the pan loosely with a towel and place in a warm area for 15 minutes to allow the rolls time to expand.
- Remove towel and bake for 15 minutes or until the rolls are a light brown in color. Remove from oven and place the pan on a wire rack to cool while you prepare the homemade icing.
- Add the powdered sugar, the remaining 2 tablespoons of butter (melted), vanilla and milk to a small mixing bowl. Whisk to combine. For a thinner glaze, use 4 tablespoons of milk. For a thicker glaze, use only 3 tablespoons.
- Generously drizzle the icing on top of the raspberry cinnamon rolls and ENJOY!!!
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