Raspberry Cinnamon Rolls with Lemon Glaze

Short description

Raspberry Cinnamon Rolls with Lemon Glaze are a bright and flavorful twist on the classic cinnamon roll. Soft, pillowy dough is filled with a sweet-tart raspberry filling, then topped with a fresh, zesty lemon glaze. Ideal for brunches, special occasions, or an indulgent breakfast, these rolls bring a burst of fruity flavor with every bite.

Why You’ll Love This Recipe

These cinnamon rolls are light, fluffy, and infused with a lively balance of sweet raspberries and citrusy lemon. The combination of warm cinnamon, juicy berries, and the refreshing glaze makes them an irresistible treat. They are perfect for showcasing seasonal berries, and the recipe is simple enough for home bakers while still feeling special enough for a festive brunch or celebration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 1 cup warm milk (110°F or 45°C)

• 2 1/4 teaspoons active dry yeast

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1/2 teaspoon salt

• 3 1/2 cups all-purpose flour

For the Raspberry Filling:

• 1 1/2 cups fresh or frozen raspberries

• 1/4 cup granulated sugar

• 1 teaspoon cinnamon

• 1 tablespoon cornstarch

For the Lemon Glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1-2 tablespoons milk (optional, for desired consistency)

Directions

Make the Dough

In a small bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-7 minutes until frothy. In a large mixing bowl, combine the melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture. Gradually add the flour and knead until the dough is smooth and slightly tacky, about 8-10 minutes by hand or 5 minutes with a stand mixer. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Filling

In a medium bowl, toss the raspberries with sugar, cinnamon, and cornstarch. Set aside.

Assemble the Rolls

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Roll out the dough on a floured surface into a 16×12-inch rectangle. Spread the raspberry mixture evenly over the dough. Roll the dough tightly from the long edge and cut into 12 equal rolls. Arrange the rolls in the prepared baking dish. Cover and let them rise for another 30 minutes.

Bake and Glaze

Bake the rolls for 25-30 minutes or until golden brown. Allow them to cool slightly. Whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle the glaze over the warm rolls before serving.

Servings and timing

This recipe yields 12 cinnamon rolls.
Prep Time: 25 minutes
Rising Time: 90 minutes
Cook Time: 30 minutes
Total Time: 145 minutes
Calories: Approximately 290 kcal per roll

Variations

• Berry mix: Substitute part of the raspberries with blueberries or blackberries for a mixed berry filling.

• Orange glaze: Swap lemon juice and zest for orange juice and zest for a different citrus twist.

• Nutty addition: Sprinkle finely chopped almonds or pecans over the raspberry filling before rolling.

• Spiced version: Add a pinch of nutmeg or cardamom to the filling for a warmer flavor profile.

• Gluten-free option: Use a gluten-free flour blend designed for yeasted doughs.

Storage/Reheating

Store leftover raspberry cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat rolls individually in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for about 5-7 minutes. If desired, add a fresh drizzle of glaze after reheating.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Do not thaw them before using to prevent excess moisture.

How do I prevent the filling from leaking out?

Roll the dough tightly and avoid overfilling. A slight leak is normal and adds to the flavor.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise overnight in the refrigerator.

What is the best way to cut the rolls neatly?

Use unflavored dental floss or a very sharp knife to slice the rolled dough cleanly without squishing.

Raspberry Cinnamon Rolls with Lemon Glaze

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Raspberry Cinnamon Rolls with Lemon Glaze are the perfect brunch treat—soft, fluffy rolls swirled with tangy raspberry filling and finished with a fresh, zesty lemon drizzle. These homemade cinnamon rolls are bursting with fruit flavor and a bright citrus finish, ideal for brunch, holidays, or sweet cravings!

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Ingredients

For the Dough:

• 1 cup warm milk (110°F or 45°C)

• 2 1/4 tsp active dry yeast

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1/2 tsp salt

• 3 1/2 cups all-purpose flour

For the Raspberry Filling:

• 1 1/2 cups fresh or frozen raspberries

• 1/4 cup granulated sugar

• 1 tsp cinnamon

• 1 tbsp cornstarch

For the Lemon Glaze:

• 1 cup powdered sugar

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1-2 tbsp milk (optional, for consistency)

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Instructions

• Make the Dough:
  In a small bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–7 minutes until frothy. In a large bowl, combine melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture. Gradually add flour and knead until smooth and slightly tacky, about 8–10 minutes by hand or 5 minutes with a stand mixer. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

• Prepare the Filling:
  In a medium bowl, toss raspberries with sugar, cinnamon, and cornstarch. Set aside.

• Assemble the Rolls:
  Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Roll out the dough on a floured surface into a 16×12-inch rectangle. Spread the raspberry mixture evenly over the dough. Roll up tightly from the long edge and cut into 12 even rolls. Arrange the rolls in the prepared baking dish. Cover and let rise for 30 minutes.

• Bake and Glaze:
  Bake the rolls for 25–30 minutes until golden brown. Let cool slightly. Whisk together powdered sugar, lemon juice, and lemon zest. Drizzle the glaze over the warm rolls before serving.

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Notes

• Fresh raspberries are ideal, but frozen can be used without thawing to avoid excess moisture.

• Adjust glaze thickness by adding more milk for a thinner drizzle or more powdered sugar for a thicker topping.

• These rolls can be made a day ahead and baked fresh in the morning.