Start your day with these delicious Chocolate Raspberry Cinnamon Rolls that use store-bought puff pastry and a few simple ingredients paired with a delicious cream cheese glaze. Yum!
Good Morning, Cinnamon Roll Lovers!
If you’re looking for a fun cinnamon roll recipe that comes together quickly and easily (no homemade dough required!) in the morning, THIS RECIPE IS IT! These raspberry chocolate cinnamon rolls are perfectly sweet, and even drizzled with a cream cheese glaze.
Chocolate Raspberry Cinnamon Rolls — What You Need
You only need a few ingredients for these cinnamon rolls and cream cheese glaze:
Cinnamon Rolls
- Puff pastry sheets
- Chocolate hazelnut spread (we love Nutella!)
- Raspberry jam
- An egg
- Flour for rolling your cinnamon rolls
Cream Cheese Glaze
- Cream cheese
- Powdered sugar
- Milk (we used 2%, but any milk will do!)
- Cinnamon
How to Make Chocolate Raspberry Cinnamon Rolls
No need to be intimidated by these chocolate raspberry cinnamon rolls! Although they look decadent, they’re actually super easy to make! We’ll walk you through it:
Preheat & Prep
First, defrost pastry sheets as directed on the package. Then, preheat the oven to 350ºF degrees and lightly grease a muffin tin.
Spread Chocolate & Jam
Slightly flour your countertop and then unfold the pastry sheet vertically and smooth out creases with fingers for an even surface.
Heat the chocolate spread in the microwave for around 15 seconds, or until warm and easily spreadable. Then, spread half of the chocolate onto each pastry sheet covering all but an inch across the top. Spread half of the jam on top of the chocolate.
Time to Roll
Beat an egg in a small bowl to make an egg wash. Using a brush or your finger, spread egg wash onto the inch of the uncovered pastry sheet.
Starting at the bottom, roll each pastry sheet to the top to create a large, tight roll (ending the roll with the egg wash end!). Once rolled, cut ends to make the rolls even, then cut each roll into 8 equal pieces with a sharp knife, totaling 16 cinnamon rolls.
Transfer Rolls into Muffin Tin
Transfer the cinnamon rolls into muffin tin. You will need to either do this in batches or use 2 muffin tins.
Bake
Bake the cinnamon rolls for 20-25 minutes or until pastries have puffed to level with the top of the muffin tin and started to brown.
Make the Glaze
While the rolls are baking, it’s time to create the glaze. Mix together cream cheese, powdered sugar, milk, and cinnamon until smooth using either a stand mixer or hand mixer.
If your glaze appears a bit too thick, add milk by the teaspoon until you reach your desired consistency.
Drizzle Glaze & Serve
After baking, remove rolls from the oven and drizzle with the cream cheese glaze. Transfer cinnamon rolls to a cooling rack. The rolls should come out of the muffin tin easily by using a sharp knife to lift out. ENJOY!
Cinnamon Roll Pro Tips
We have a few pro tips to share when it comes to making these chocolate raspberry cinnamon rolls. Follow these tips to cinnamon roll perfection:
Expect a Little Chocolate & Jam Oozing
Expect a small amount of chocolate and jam to ooze out from your pastry dough when rolling and cutting your cinnamon rolls. Simply take this extra jam and chocolate and either spread it on top of the cinnamon rolls once they’re cut, or lick that deliciousness off your finger and enjoy 😀
To Cut Equal-Size Cinnamon Rolls
For 16 equal-sized cinnamon rolls, you’ll need to evenly divide each roll of dough into 8 cinnamon rolls. Start in middle of the roll, and mark the dough with a knife, then mark each half into halves, and then halves again until you have 4 cinnamon rolls on each side of the middle mark.
Use a Sharp Knife to Cut Into Rolls
Use a SHARP paring knife and gently slice your cinnamon rolls using a gentle back and forth motion, making sure to not squish the rolls. This will help keep the form, but don’t you worry if the rolls squish a bit — you can reform the rolls easily with your hands.
Muffin Tin Alternatives
You can also make these cinnamon rolls on a cookie sheet, but we found they hold their shape best in a muffin tin.
A pie tin will also work if you’re hoping to keep their shape, and are okay with the cinnamon rolls baking together and then pulling them apart when serving. Regardless of what you bake these raspberry chocolate cinnamon rolls in, they will still be delicious. Promise 😀
Chocolate Raspberry Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 2 frozen puff pastry sheets
- ⅓ cup chocolate-hazelnut spread
- ¼ cup raspberry jam
- 1 large egg
- Flour to lightly dust surface
Cream Cheese Glaze
- 4 oz. cream cheese softened
- ½ cup powdered sugar
- 2-3 tablespoons milk
- Sprinkle of cinnamon
Instructions
- First, defrost pastry sheets as directed on the package. Then, preheat the oven to 350ºF degrees and lightly grease a muffin tin.
- Slightly flour your countertop and then unfold the pastry sheet vertically and smooth out creases with fingers for an even surface.
- Heat chocolate spread in the microwave for around 15 seconds. Then, spread half of the chocolate onto each pastry sheet covering all but an inch across the top. Spread half of the jam on top of the chocolate.
- Beat an egg in a small bowl to make an egg wash. Using a brush or your finger, spread egg wash onto the inch of the uncovered pastry sheet.
- Starting at the bottom, roll each pastry sheet to the top to create a large, tight, roll. Once rolled, cut ends to make the rolls even, then cut each roll into 8 equal pieces with a sharp knife, totaling 16 cinnamon rolls.
- Transfer cinnamon rolls into muffin tin. You will need to either do this in batches or use 2 muffin tins.
- Bake cinnamon rolls for 20-25 minutes or until pastries have puffed to level with the top of the muffin tin and started to brown.
- While the rolls are baking, create the glaze. Mix together cream cheese, powdered sugar, milk, and cinnamon until smooth using either a stand mixer or hand mixer.
- After baking, remove rolls from the oven and drizzle with cream cheese glaze. Transfer cinnamon rolls to a cooling rack. The rolls should come out easily by using a sharp knife to lift out.
Made these for Valentine’s Day breakfast. First time using puff pastry sheets and it was SO good and super easy!