Treat yourself and loved ones to fresh-baked cinnamon rolls with this simple dessert recipe. These raspberry-infused cinnamon rolls are easy to make, delicious, and perfect for Valentine's Day, holidays, gifting, or snacking.
20m
PREP TIME
15m
COOK TIME
288
CALORIES
15
INGREDIENTS
Ingredients 12 (1 cinnamon roll) Servings
- Raspberry Cinnamon Rolls
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup milk
- 1/4 cup plus 6 tablespoons butter, melted, divided
- 1/4 cup sour cream
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon McCormick® Raspberry Extract With Other Natural Flavors
- 25 drops McCormick® Red Food Color
- 1/2 cup firmly packed brown sugar
- 2 teaspoons McCormick® Ground Cinnamon
- Glaze
- 1 cup confectioners' sugar
- 2 ounces (1/4 package) cream cheese, softened
- 1 teaspoon milk
- 1/4 teaspoon McCormick® Raspberry Extract With Other Natural Flavors
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Cinnamon Rolls, mix flour, baking powder and baking soda in large bowl. Add milk, 1/4 cup of the melted butter, sour cream and vanilla; mix to form a dough. Roll out dough on lightly floured work surface to a 14x7-inch rectangle, about 1/8-inch thick.
- 2 Mix remaining 6 tablespoons melted butter, raspberry flavor and food color in small bowl. Mix brown sugar and cinnamon in separate small bowl. Brush dough with melted butter mixture then sprinkle with brown sugar mixture. Roll up rectangle from the long end into a log.
- 3 Cut log into 12 rolls. Place 1 roll, cut-side down, in each cup of greased muffin pan.
- 4 Bake 12 to 15 minutes or until golden brown. Meanwhile, for the Glaze, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon rolls.
TIPS AND TRICKS
For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops
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