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These raspberry cinnamon rolls are light, fluffy, and bursting with juicy raspberry filling. No yeast OR fancy kitchen gadgets are needed!
Love baking with raspberries? Try my raspberry bread, raspberry bars, and raspberry brownies next.
When raspberry season approaches, I love using them in my favorite baked treats. Of course, you don’t NEED fresh raspberries to make my raspberry sweet rolls, but I digress.
Each sweet roll is light and slightly crisp on the outside, with swirls of pillowy soft dough, cinnamon, and tender raspberries baked right in.
Table of Contents
Why I love this recipe
- No yeast needed. I use my famous 2-ingredient Greek yogurt dough, which means there’s no active dry yeast, no rising, and minimal prep time.
- Use fresh or frozen raspberries. Use whichever is more convenient. The flavor will be equally decadent.
- Easy to modify. Effortlessly make these cinnamon rolls vegan or gluten-free, or add a variety of creative mix-ins.
- They’re so easy to make. Like my blueberry cinnamon rolls, there’s nothing complicated about this recipe.
Ingredients needed
- Self-rising flour. All-purpose flour with salt and baking powder already added. It’s easy to make your own (try my homemade self rising flour), and you can use gluten-free self-rising flour if needed.
- Greek yogurt. Use unsweetened Greek yogurt or fermented coconut yogurt to keep these cinnamon rolls dairy-free.
- Frozen raspberries. An essential ingredient! Use fresh or frozen berries. If you use frozen berries, let them thaw overnight.
- Sugar. To coat the raspberries. I used white sugar, but you can use brown sugar or keto brown sugar to keep the carbs low.
- Cooking spray. To spray on the dough to ensure the raspberries stick. You can omit it, but the raspberries will bleed out.
- Powdered sugar. For the sweet glaze.
How to make raspberry cinnamon rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a baking pan with parchment paper.
Step 2- Make sweet roll dough. In a large bowl, combine the flour with yogurt and mix until fully incorporated. Using your hands, form into a dough ball.
Step 3- Shape. Sprinkle flour on the dough ball and transfer it to a lightly floured surface. Shape the dough into a rectangle. Using a rolling pin, roll out the dough to 12 inches by 6 inches.
Step 4- Add filling. In a medium bowl, combine the raspberries and sugar. Spray the dough with cooking spray. Cover the dough with the raspberry filling. Roll the dough up from one end and use a sharp knife to slice into 12-16 rolls.
Step 5- Bake. Transfer the rolls to the baking dish and bake for 17-20 minutes or until golden brown.
Step 6- Glaze. Remove the cinnamon rolls from the oven and let them cool while preparing the glaze. Mix the powdered sugar with 1-2 tablespoons of water, milk, or yogurt. Add more powdered sugar for a thicker glaze or more liquid for a thinner glaze. Drizzle over the tops of the rolls.
Arman’s recipe tips
- Use a stand mixer with a dough hook. While definitely optional, I find using a standing mixer helps speed up the process.
- Slice the rolls with a serrated knife. Work in a long sawing motion so as not to squish the dough. I’ve also been known to use dental floss in a pinch!
- Brush the tops of the rolls. Before baking them, I like to brush the tops with butter, oil, or a whisked egg. This helps give them a golden shine.
- Do not overbake. The raspberry rolls will continue to cook as they cool. Overbaking them will harden the exteriors, and you want them to be firm but still delicate.
- Re-flour your kitchen surface. Sometimes, the dough can be extra sticky, depending on the yogurt brand I’m using, so regularly re-flour the counter.
Variations
- Make a raspberry glaze. When you’re thawing your raspberries, don’t discard the juices! Instead, use it in place of the liquid in your glaze mixture.
- Or make a cream cheese frosting. Whisk together softened cream cheese, powdered sugar, and lemon juice (or raspberry juice).
- Add mix-ins. Fold in chopped nuts, chocolate chips, lemon zest, or other berries.
Storage instructions
To store: Leftover raspberry rolls can be stored in an airtight container in the refrigerator for up to five days.
To freeze: Transfer leftovers to a freezer-friendly container and freeze for up to six months.
More sweet roll recipes to try
- Air fryer cinnamon rolls
- No yeast cinnamon rolls
- Keto cinnamon rolls
- Vegan cinnamon rolls
- Gluten free cinnamon rolls
- Protein cinnamon rolls
Raspberry Cinnamon Rolls
Ingredients
- 1 3/4 cup self-rising flour gluten-free, if required
- 1 cup Greek yogurt or Coconut yogurt * see notes
- 1 cup raspberries
- 1/4 cup sugar
- 1 serving cooking spray
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line a large baking dish with parchment paper or tin foil and set aside.
- In a large mixing bowl, add your flour with yogurt and mix well, until fully incorporated. Using your hands, form into a ball of dough.
- Lightly flour a kitchen surface. Sprinkle a tablespoon of extra flour on top of the ball of dough, and transfer to the floured surface. Form the dough into a rectangular shape. Using a rolling pin, roll out the dough to around 12 inches by 6 inches (30 cms by 15 cms).
- In a mixing bowl, combine your frozen raspberries with granulated sweetener and mix well. Spray the dough with cooking spray. Cover with the raspberry and sugar mixture. From one end of the dough, slowly roll until completely rolled up. Slice into 12-16 pieces.
- Transfer the sliced dough onto the lined dish. If desired, brush the tops with either butter, milk, oil or water, for a golden brown exterior. Bake for 17-20 minutes, or until golden on the outside.
- Remove from the oven and let cool in the dish. While it is cooling, prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of water, milk, or yogurt. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more liquid. Drizzle over the tops of the rolls.
Very good recipe. Raspberries are such amazing fruits! My favourite!
These look so good! I will definitely try these.
Have you thought of how to make this with orange and cranberries? I have tons of frozen cranberries and looking for good healthy recipes to use them in! Ideas?
Yes! Definitely add some orange and cranberry with it, but add a little sweetness, to counter the tartness 🙂
I used frozen blueberries and cashew yogurt and they turned out so great. My husband finished off two in one sitting. He usually adds butter and warms up his sweet rolls and he said they were so good he didn’t need any butter🙂. Thank you so much for sharing.
You are so welcome, Dolly- So glad to hear Cashew yogurt worked! Would you mind telling me the brand, I’d love to try it myself 🙂
All your no-yeast recipes look so good! I can’t find nondairy Greek yogurt anywhere. Any idea what else I can use that’s nondairy? Or is there a brand you’ve found online?
Thank you for all your efforts in recipe development!