Raspberry Cinnamon Rolls

These raspberry cinnamon rolls are light, fluffy, and bursting with juicy raspberry filling. No yeast OR fancy kitchen gadgets needed! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 183kcal

Author Arman Liew

Ingredients

1 3/4 cup self-rising flour see notes
1 cup Vanilla Greek yogurt See notes
1 cup raspberries
1/4 cup sugar
1 teaspoon cinnamon
1 serving cooking spray
1/2 cup powdered sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking dish with parchment paper or tin foil and set aside.
In a large mixing bowl, combine the flour and yogurt, then mix until fully incorporated. If the dough is too thick, add more yogurt to thin it out. If the dough is too thin, add a little extra flour. Using your hands, form a ball of dough.
Lightly flour a kitchen surface. Sprinkle a tablespoon of extra flour on top of the ball of dough, and transfer it 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.
In a mixing bowl, combine the frozen raspberries with sugar and cinnamon and mix well. Spray the dough with cooking spray. Cover with the raspberry and sugar mixture. From one end of the dough, roll it slowly until it is completely rolled up. Slice into 6-8 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.

Video

Notes

Flavored yogurt: You need to use vanilla Greek yogurt or any thick vanilla yogurt.
Dairy-free/vegan: Use sweetened coconut yogurt or sweetened soy yogurt.
Gluten-free: Use gluten-free self-rising flour.
Leftovers: Keep in the fridge, covered, for up to 5 days. You can freeze rolls for up to 6 months.

Nutrition