One bite of these soft-as-clouds citrus-y cinnamon rolls, and you will be officially obsessed! The tangy raspberry swirl filling is absolutely insane and perfect for spring brunching.
The spring version of cinnamon rolls y’all Instagram peeps have been waiting weeks for. Consider them officially H-E-R-E, totally in your face right now, and totally wanting to be a big part of your weekend.
We’ve got orange and raspberries so all our spring bases are covered. We’ve got glaze and carbs so all our weekend needs are met. >>> These, guys.
I’m a total cinnamon roll junkie and not even ashamed of my unsatisfied love for these.
So I have a weird fact for y’all: Rachel helped me make these cinnamon rolls the first time, and man, that kid must have the cinnamon roll touch or something, because that batch turned out to be THE fluffiest, most melt-in-your mouth cinnamon rolls I’ve had in a long time.
Everyone else agreed with me and it has since then been decided that Rach is now in charge of making all our cinnamon rolls and I can be her assistant.
Demoted by the 5-year old little sister. Ouch.
Anywho, let’s attempt to get back on track here. As with all my cinnamon roll recipes, we’re going to be using my tried-and-true sweet roll dough that has never even ONCE failed me yet. Super soft and ultra-fluffy every.single.time.
Only today…orange zest and raspberries are joining our carb party. Rolled up all nice and pretty inside and totally a cinnamon roll dark horse.
<<< These are no joke, guys.
Then came the tidal waves of glaze. And thus was born the cinnamon roll from spring heaven.
Life automatically got bumped up to winning.
Fact: You WILL eat all of these if you are left alone with them. The cinnamon roll temptation is just too much.
Wake up and smell the cinnamon rolls, guys. You really, really, REALLY want these. You just do.
Spring brunching or midnight snacking…all of the above? You choose. 😋😋
- 1 pkg (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 1 cup warm milk (110F)
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup vegetable oil
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 4 to 4-1/2 cups white whole wheat flour
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon ground cinnamon
- 2 cups fresh raspberries
- 1 tablespoon grated orange zest
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- Make the rolls: In the bowl of a large stand mixer fitted with a dough hook attachment, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in sugar, oil, eggs, and salt until combined. Add 4 cups flour to mixture and mix on medium speed until dough pulls away from sides of bowl and forms a soft dough, adding additional flour by the tablespoon if needed.
- Turn dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Let rise in a warm place until doubled, about 1 hour.
- Punch risen dough down and on a floured surface, roll into a 12x18 rectangle. In a small bowl, lightly mash sugar, cinnamon, raspberries, and orange zest until spreadable. Spread raspberry filling to within 1-in of dough edges. Starting at the long end, roll dough up tightly, pinching edges to seal. Cut rolls into 1/2 to 1-in rolls and place swirl side-up in a greased 9x13 baking pan or a 9-in pie pan. Cover pan with plastic wrap and let rise 30 minutes or until doubled.
- Remove plastic wrap from rolls. Bake rolls at 375F 20-25 minutes or until a light golden brown. Let cool slightly on a wire cooling rack.
- Make the glaze: In a small bowl, whisk sugar, vanilla, and just enough milk to achieve a thick glaze consistency.
- Drizzle glaze over slightly-cooled rolls and let stand 5 minutes to let glaze set. Enjoy cinnamon rolls warm!
Try my other breakfast rolls next! Do it.