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Pancake Mix Raspberry Cinnamon Rolls

Wake up to the delightful scent of these easy Pancake Mix Raspberry Cinnamon Rolls! Fluffy, sweet, and perfect for any occasion!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 1/2 cup warm water
  • 2 1/4 teaspoons quick rise yeast
  • 1/4 cup granulated sugar
  • 1 tablespoon granulated sugar
  • 2 1/2 cups Krusteaz Buttermilk Pancake Mix divided
  • 1/4 cup melted butter
  • 1/3 cup seedless raspberry jam
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • a splash of milk for the glaze

Instructions

  • Start by pouring the warm water into a mixing bowl. Sprinkle the quick rise yeast over the water along with 1 tablespoon of granulated sugar. Allow it to sit for about 5 minutes, or until it becomes frothy.
  • In the bowl with the activated yeast, add the melted butter and 1/4 cup of granulated sugar. Stir until well combined. Gradually add in 2 cups of the pancake mix, mixing until a soft dough forms.
  • Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. If the dough is sticky, you can add a little more pancake mix.
  • Using a rolling pin, roll the dough into a rectangle about 1/4-inch thick. Aim for a size of approximately 10 inches by 14 inches for optimal rolls.
  • Spread the seedless raspberry jam evenly over the dough, leaving a small border around the edges.
  • In a small bowl, combine the 3 tablespoons of granulated sugar and the ground cinnamon. Sprinkle this mixture over the raspberry jam.
  • Starting from one of the long sides, carefully roll the dough tightly into a log. Pinch the seams to seal.
  • Using a sharp knife, slice the rolled dough into 12 equal pieces. Place the rolls in a greased baking pan.
  • Cover the baking pan with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes until they have doubled in size.
  • Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes or until golden brown.
  • While the rolls are baking, whisk together the powdered sugar, vanilla extract, and a splash of milk in a small bowl until smooth. Adjust the consistency by adding more milk if necessary.
  • Once the rolls are done, allow them to cool for a few minutes before drizzling the glaze over the top. Serve warm and enjoy the delightful flavors of these Pancake Mix Raspberry Cinnamon Rolls!

Equipment

  • Mixing Bowl
  • Whisk
  • Rolling Pin
  • Baking Pan
  • Measuring cups and spoons
  • Spatula

Notes

  • Ensure the water is warm but not scalding to activate the yeast properly.
  • Let the rolls rise adequately for fluffy cinnamon rolls.
  • Store leftovers in an airtight container for up to 2 days or freeze for longer storage.