**Raspberry Cinnamon Rolls: Sweet and Tart Twist on a Classic!**

If you're looking to elevate your breakfast or brunch game, our Raspberry Cinnamon Rolls recipe offers a delightful twist on the classic cinnamon roll. These rolls are infused with tangy raspberry preserves, adding a burst of fruity flavor to every bite. Follow along with our easy recipe to create these delicious treats that are perfect for any occasion.

**Ingredients*

*For the Dough
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 1 tsp salt

*For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup raspberry preserves or jam
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon

*For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract

**Instructions*

1. **Prepare the Dough*
- In a large mixing bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until foamy.
- Add sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix until the dough comes together.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.

2. **Make the Filling*
- In a small bowl, mix together softened butter, raspberry preserves, sugar, and ground cinnamon until well combined.

3. **Assemble the Rolls*
- Punch down the risen dough and roll it out on a floured surface into a rectangle, about 16x12 inches.
- Spread the raspberry filling evenly over the dough, leaving a 1-inch border around the edges.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the rolled dough into 12 equal pieces using a sharp knife or dental floss.

4. **Bake the Rolls*
- Place the rolls in a greased 9x13-inch baking dish, cover with a kitchen towel, and let them rise again for about 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until golden brown.

5. **Make the Glaze*
- While the rolls are baking, prepare the glaze. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Adjust consistency by adding more milk or sugar as needed.

6. **Glaze and Serve*
- Remove the rolls from the oven and let them cool slightly. Drizzle the glaze over the warm rolls.
- Serve the Raspberry Cinnamon Rolls warm and enjoy the sweet and tart flavors!

**Tips for Success*

- **Yeast Activation* Ensure the yeast is activated properly in warm milk. If it doesn't foam after 5 minutes, it may be inactive, and you should start with fresh yeast.
- **Even Rolling* Roll the dough into a uniform rectangle for even baking and filling distribution.
- **Storage* Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

**Conclusion*

These Raspberry Cinnamon Rolls are a delightful twist on a classic breakfast treat, combining the comforting flavors of cinnamon with the tartness of raspberry preserves. Whether you're serving them for a special occasion or as a weekend treat, they are sure to impress with their delicious flavor and fluffy texture. Try making these rolls for your next brunch gathering and watch them disappear quickly!

Enjoy the sweet and tart goodness of our Raspberry Cinnamon Rolls recipe, and treat yourself to a delightful breakfast experience that everyone will love.