These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect blend of sweet, tangy, and spicy. Fluffy rolls are filled with a vibrant raspberry filling, swirled with cinnamon, and topped with a zesty lemon glaze for a delightful treat thatโs perfect for breakfast, brunch, or dessert.
Why Youโll Love This Recipe
- Flavorful twist:ย Combines tart raspberries, warm cinnamon, and bright lemon in a unique and delightful way.
- Homemade goodness:ย Soft, fluffy, and made from scratch for a truly special experience.
- Versatile:ย Perfect for any time of day and customizable with your favorite fruits or spices.
- Impressive presentation:ย Beautiful swirls of raspberry filling and shiny glaze make these rolls a showstopper.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Milk
- Unsalted butter
- Egg
- Salt
- Fresh or frozen raspberries
- Brown sugar
- Ground cinnamon
- Cornstarch
- Powdered sugar
- Fresh lemon juice
Directions
- Prepare the dough:
In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit until frothy. Add flour, sugar, salt, egg, and melted butter, then knead into a soft dough. Let it rise until doubled in size. - Make the filling:
Combine raspberries, sugar, and cornstarch in a small saucepan. Cook until thickened, then let it cool completely. - Assemble the rolls:
Roll out the dough into a rectangle, spread with the raspberry filling, and sprinkle cinnamon over the top. Roll tightly into a log and slice into rolls. - Second rise:
Arrange the rolls in a baking dish and let them rise until puffy. - Bake:
Bake in a preheated oven until golden brown. - Prepare the glaze:
Mix powdered sugar and lemon juice until smooth. Drizzle over warm rolls before serving.
Servings and Timing
- Servings:ย 12 rolls
- Prep Time:ย 30 minutes
- Cook Time:ย 25 minutes
- Rising Time:ย 2 hours
- Total Time:ย About 3 hours
Variations
- Different fruits:ย Swap raspberries with blueberries, strawberries, or blackberries for a different flavor profile.
- Add nuts:ย Sprinkle chopped pecans or walnuts over the filling for added crunch.
- Cream cheese glaze:ย Replace the lemon glaze with a cream cheese glaze for a richer topping.
- Spiced dough:ย Add a touch of ground cardamom or nutmeg to the dough for extra warmth.
Storage/Reheating
- Storage:ย Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing:ย Wrap each roll individually and freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating:ย Warm rolls in a 300ยฐF oven for 10 minutes or microwave for 20โ30 seconds until soft and heated through.
FAQs
How do I know when the dough has risen enough?
The dough should double in size and feel airy. A finger pressed into the dough should leave an indentation that doesnโt spring back.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast and skip the step of proofing it in warm milk.
Can I make these ahead of time?
Yes, you can assemble the rolls and refrigerate them overnight. Bake the next morning after allowing them to come to room temperature and rise.
Whatโs the best way to roll out the dough?
Lightly flour your work surface and rolling pin to prevent sticking. Roll gently to maintain an even thickness.
Can I use frozen raspberries?
Absolutely! Thaw and drain them well before making the filling.
What if my filling leaks out during baking?
A small amount of leakage is normal. Use parchment paper in your baking dish for easier cleanup.
Can I reduce the sugar in this recipe?
Yes, adjust the sugar in the filling and glaze to suit your taste.
How do I prevent my rolls from being dry?
Avoid overbaking and ensure the dough is properly hydrated during preparation.
Can I skip the lemon glaze?
Yes, but the lemon glaze adds a lovely tangy sweetness that complements the raspberries.
Whatโs the best way to slice the rolls?
Use a sharp knife or unflavored dental floss to cut clean slices without squishing the dough.
Conclusion
Raspberry Cinnamon Rolls with Lemon Glaze are a delicious treat thatโs sure to impress your family and friends. With their vibrant flavors, tender texture, and stunning presentation, theyโre perfect for any special occasion or a cozy weekend indulgence. Try this recipe, and youโll have a new favorite to savor and share!
Print
Raspberry Cinnamon Rolls with Lemon Glaze
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes (including rising time)
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Description
Soft, fluffy cinnamon rolls filled with a sweet and tangy raspberry filling, and topped with a zesty lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day. These rolls combine the comforting warmth of cinnamon with the refreshing brightness of raspberry and lemon.
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (110ยฐF)
- 1/4 cup granulated sugar
- 1 large egg
- 4 tbsp unsalted butter, softened
- 1/2 tsp salt
For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
For the Lemon Glaze
- 1 cup powdered sugar
- 2โ3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare the Dough
- In a small bowl, combine warm milk and yeast. Let sit for 5โ10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, salt, softened butter, and egg. Pour in the yeast mixture and knead the dough until smooth and elastic (about 8โ10 minutes by hand or 5 minutes in a stand mixer with a dough hook).
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
- Prepare the Raspberry Filling
- In a small saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool to room temperature.
- Assemble the Rolls
- Punch down the dough and roll it out on a floured surface into a 12ร16-inch rectangle.
- Spread the raspberry filling evenly over the dough, leaving a ยฝ-inch border around the edges.
- Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.
- Bake the Rolls
- Place the rolls in a greased 9ร13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350ยฐF (175ยฐC). Bake for 20โ25 minutes or until golden brown.
- Make the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze and Serve
- Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!
Notes
- For extra flavor, sprinkle some chopped nuts or white chocolate chips over the raspberry filling before rolling.
- These rolls can be made ahead and refrigerated overnight after assembling. Let them come to room temperature before baking.
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