Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on classic cinnamon rolls. Soft, pillowy dough is swirled with sweet-tart raspberry filling and topped with a zesty lemon glaze. This recipe is perfect for breakfast, brunch, or a decadent dessert that’s sure to impress.
Why You’ll Love This Recipe
- Burst of Flavor: The combination of juicy raspberries and tangy lemon glaze is irresistible.
- Soft and Fluffy: The dough is perfectly tender and light.
- Show-Stopping Dessert: These rolls are beautiful to look at and even better to eat.
- Customizable: Add cream cheese frosting or mix in other fruits for a unique twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Warm milk (about 110°F/43°C)
- Unsalted butter, melted
- Eggs
For the Raspberry Filling:
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
- Ground cinnamon
For the Lemon Glaze:
- Powdered sugar
- Lemon juice
- Lemon zest
- Milk (if needed, to adjust consistency)
Directions
Prepare the Dough:
- Activate Yeast: In a large bowl or the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Mix Dough Ingredients: Add melted butter, eggs, salt, and half of the flour. Mix until combined. Gradually add the remaining flour and knead for 5-7 minutes until the dough is soft and elastic.
- Let It Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Make the Raspberry Filling:
- Prepare the Filling: In a saucepan, combine raspberries, sugar, cornstarch, and cinnamon. Cook over medium heat, stirring, until the mixture thickens and becomes jam-like. Let it cool completely.
Assemble the Rolls:
- Roll Out the Dough: Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a 1-inch border along one edge.
- Roll and Cut: Roll the dough tightly into a log, starting from the long side with the filling. Pinch the edges to seal. Slice into 12 even rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for another 30-40 minutes, or until puffy.
Bake:
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make the Lemon Glaze:
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Add milk as needed to achieve a pourable consistency.
Finish and Serve:
- Glaze the Rolls: Drizzle the lemon glaze over the warm rolls.
- Serve: Enjoy warm or at room temperature.
Servings and Timing
- Servings: Makes 12 rolls
- Prep Time: 30 minutes
- Rise Time: 1 hour 40 minutes
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours 35 minutes
Variations
- Add White Chocolate: Sprinkle white chocolate chips over the raspberry filling for a decadent twist.
- Cream Cheese Glaze: Replace the lemon glaze with a cream cheese frosting for a richer topping.
- Mixed Berries: Use a combination of raspberries, blueberries, or strawberries for a berry medley.
- Nutty Addition: Add chopped almonds or pecans to the filling for crunch.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 5 days.
- Freezing: Freeze unglazed rolls in an airtight container for up to 2 months. Thaw overnight in the fridge and warm before glazing.
- Reheating: Warm rolls in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-7 minutes.
FAQs
1. Can I use frozen raspberries?
Yes! No need to thaw them; just cook them directly with the sugar and cornstarch for the filling.
2. Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling out.
3. Can I skip the second rise?
The second rise is essential for light, fluffy rolls, so it’s not recommended to skip it.
4. Can I use store-bought jam instead of making the filling?
Yes, but homemade filling gives the best flavor and texture.
5. How do I prevent the filling from leaking out?
Spread the filling evenly, leaving a border along one edge, and roll the dough tightly.
6. Can I make these rolls vegan?
Substitute plant-based milk, vegan butter, and flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
7. What type of lemon works best for the glaze?
Fresh lemons provide the best flavor, especially for zesting.
8. Can I double the recipe?
Yes, simply double the ingredients and use two baking dishes.
9. How do I get evenly sized rolls?
Use a serrated knife or unflavored dental floss to slice the dough evenly.
10. Can I add spices to the dough?
Yes, a pinch of cinnamon or cardamom in the dough complements the raspberry filling beautifully.
Conclusion
Raspberry Cinnamon Rolls with Lemon Glaze are a delightful and indulgent treat that’s perfect for any occasion. With their soft dough, sweet-tart filling, and zesty glaze, these rolls are sure to impress friends and family. Whether served at brunch, as a dessert, or just as a cozy afternoon treat, this recipe is a must-try. Bake a batch today and savor the delicious combination of flavors!
PrintRaspberry Cinnamon Rolls with Lemon Glaze
These soft and fluffy raspberry cinnamon rolls are a fruity twist on the classic. Filled with sweet raspberries and a hint of cinnamon, and topped with a zesty lemon glaze, they’re perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1–2 tbsp milk (adjust for desired consistency)
- 1 tsp lemon zest
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm milk, melted butter, and egg. Stir until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 5–6 minutes).
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling:
- In a small bowl, mix the granulated sugar and cinnamon.
- Roll Out the Dough:
- Punch down the dough and roll it into a 12×16-inch rectangle on a floured surface. Spread the softened butter evenly over the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the butter. Gently spread the raspberries across the dough.
- Roll and Slice:
- Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal slices using a sharp knife or dental floss.
- Second Rise:
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again in a warm place for 30–45 minutes, until puffy.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown on top. Let cool slightly.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth.
- Glaze and Serve:
- Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!
Notes
- If using frozen raspberries, toss them in a bit of flour before adding to prevent excess moisture.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds before serving.