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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.
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4.56 from 9 votes

Orange Raspberry Swirl Cinnamon Rolls

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.
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 1 dozen rolls
Calories 291kcal

Ingredients

  • ROLLS:
  • 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
  • FILLING:
  • 1/2 cup coconut sugar or brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cups fresh raspberries
  • 1 tablespoon grated orange zest
  • GLAZE:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 291kcal | Carbohydrates: 47g | Protein: 9.5g | Fat: 8.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 6.8g | Cholesterol: 47mg | Sodium: 224mg | Fiber: 6.8g | Sugar: 11.2g