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!

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.

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.