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Boujee Raspberry Cinnamon Rolls with Mascarpone-Ricotta Frosting

Updated: Jun 25, 2020

Do you remember in elementary school when it was someone's birthday their parents would usually bring in some sort of treat for everyone? Lots of kids brought in cupcakes or cookies, that was pretty much expected. I can't recall what grade I was in, but it was my birthday and I was anxiously awaiting my mom to arrive to our classroom with the goods. To my surprise, she walked in with a box full of...giant cinnamon rolls!! Definitely one of the best ideas she's had. I remember feeling so proud of my unique birthday dessert as I watched everyone devour them. I guess my point is, who doesn't like cinnamon rolls? Other than memories of mall excursions, I associate them with Christmas mornings, special memories, and, well, Silver Grill restaurant in Fort Collins (they are incredible). I decided not to change things up with the recipe since I see no use in trying to rewrite the classic. So, here's to more cinnamon roll memories in our lives!



1 c milk

1 packet active dry yeast

0.25 c sugar

2 eggs, lightly beaten

0.5 c (1 stick) unsalted butter, melted & cooled

1 t salt

1 t cardamom

3 c all-purpose flour

1 c whole wheat flour


3 c raspberries

0.5 c brown sugar

1 lemon juice

1/4 t salt

1.5 sticks unsalted butter, softened

2 T cinnamon


1 c ricotta

0.5 c mascarpone

1 c powdered sugar

1 t almond or vanilla extract (optional)


Warm up the milk in either a saucepan or in the microwave until it reaches about 110 degrees. If it goes over that, just let it sit at room temperature until the temperature comes down so that you don't accidentally kill your yeast! Add the milk to a large bowl (or your mixing bowl if you are going automatic) and sprinkle the yeast on top. Give that a quick stir and let it sit for about 10 minutes to allow the yeast to activate. Then add the sugar, eggs, and melted butter and and stir/mix on low speed until incorporated. After that, switch to the dough hook and add the salt, cardamom, and the flour slowly (you may need more or less of the flour so keep an eye on it). Continue to knead the dough for about 8 minutes. the dough should form into a nice ball and be slighty sticky. Oil a large bowl and add the dough ball to it, covered with a damp clean towel. Keep it in a warm area to let rise for about 1.5 hours, or until doubled in size. Do not rush this part like I tend to do! It is very important to let it rise.

While the dough is rising, make the filling. In a small saucepan, heat 2 cups of the raspberries with the brown sugar on medium heat for about 10 minutes, or until the sugar is dissolved. Stir in the lemon juice and then strain the liquid to get rid of the seeds and set aside. In a medium bowl, combine the softened butter, salt, and the cooled raspberry sauce. The mixture should resemble a bright pink butter.

Once your dough has risen, punch the dough ball down and roll it out to a 14x9 inch rectangle on a lightly floured surface. Then, spread your pink butter throughout the dough leaving a slight edge all around it. Sprinkle with cinnamon throughout. Starting on the shorter end, roll the dough tightly until it forms a nice even cylinder shape. Cut the two edges off and then slice the dough into one-inch sections (be careful not to squish your dough too much). Some people use floss to cut their rolls for a clean slice, so feel free to do that! Place your spirals into a greased 9x13 pan, four rows of three rolls. You may have some leftovers and scraps, feel free to put those in a separate greased pan to bake as well. Cover your pan with a damp towel and let the rolls rise for 30-45 minutes. It is possible to over-proof them, so don't let them go too long. In the meantime, preheat your oven to 350 degrees.

Put your rolls in the oven and set a timer for 15 minutes. While they are baking and your house is filling with one of the best aromas in the world , make your frosting. In a food processor, whip the ricotta for about 30 seconds until it appears smooth. You can do this by hand or with a mixer as well if you don't mind some lumps. Transfer the ricotta to a bowl and beat in the marscarpone. Slowly incorporate the powdered sugar and extract if you chose. I went without the extract and loved the simplicity of the fresh dairy! Feel free to add milk if you would like your frosting more runny. After the rolls have been baking for 15 minutes, cover the pan with foil to prevent further browning and bake for an additional 10-15 minutes.

When your cinnamon rolls are done baking (about 200 degrees on the inside), spread half of your frosting mixture over all of the rolls. Let that sit for about 10 minutes and then repeat with the rest of the frosting. Top with the remaining cup of raspberries and enjoy!

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