Description
These raspberry jam buns are a fruity twist on classic cinnamon rolls! Soft, fluffy, and bursting with raspberry goodness, they’re topped with a tangy cream cheese frosting. Made with the Tangzhong method for a super tender texture, they’re perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
- Make Tangzhong: Cook water, milk, freeze-dried raspberries, and flour until thickened. Let cool.
- Prepare Dough: Mix Tangzhong with remaining dough ingredients, knead until elastic, then let rise.
- Make Filling: Combine raspberry jam with flour to thicken.
- Shape Rolls: Roll out dough, spread filling, roll into a log, and cut into 10 buns.
- Second Rise: Arrange in greased pans and let rise again.
- Bake: Bake at 350°F (175°C) for 18-20 minutes until golden brown.
- Make Frosting: Beat cream cheese, butter, sugar, raspberry powder, vanilla, and lemon zest until smooth.
- Frost & Serve: Spread frosting over warm buns and enjoy!
Instructions
- Make Tangzhong: Cook water, milk, freeze-dried raspberries, and flour until thickened. Let cool.
- Prepare Dough: Mix Tangzhong with remaining dough ingredients, knead until elastic, then let rise.
- Make Filling: Combine raspberry jam with flour to thicken.
- Shape Rolls: Roll out dough, spread filling, roll into a log, and cut into 10 buns.
- Second Rise: Arrange in greased pans and let rise again.
- Bake: Bake at 350°F (175°C) for 18-20 minutes until golden brown.
- Make Frosting: Beat cream cheese, butter, sugar, raspberry powder, vanilla, and lemon zest until smooth.
- Frost & Serve: Spread frosting over warm buns and enjoy!
Notes
- Overnight option: Refrigerate dough overnight after the first rise.
- Use high-quality raspberry jam for the best flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European