Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze Recipe
These rolls combine the richness of homemade cinnamon rolls with the tart sweetness of raspberries and a refreshing lemon glaze. They’re eye-catching, bursting with flavor, and easier to make than you might expect. Whether you serve them warm from the oven or save them for the next day, they’re guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 teaspoon salt
1/2 cup warm milk (110°F)
1/4 cup melted butter
2 large eggs
For the filling:
1 cup fresh or frozen raspberries (thawed if frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (adjust for consistency)
Directions
-
Make the dough: In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms. Knead for 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
-
Prepare the filling: In a small bowl, mix together sugar, cornstarch, and cinnamon. Roll the dough into a 12×18-inch rectangle and evenly spread raspberries over the dough. Sprinkle the sugar mixture on top.
-
Shape the rolls: Starting from the long side, roll the dough into a tight log. Slice into 12 equal pieces and place them in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
-
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown on top.
-
Make the glaze: While the rolls are baking, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust milk for desired consistency. Drizzle over warm rolls before serving.
Servings and timing
Servings: 12 rolls
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 25 minutes
Calories: 310 kcal per roll
Variations
-
Berry Mix-Up: Swap or mix in blueberries or blackberries for a colorful, berry-packed filling.
-
Cream Cheese Glaze: Substitute the lemon glaze with a tangy cream cheese frosting for a richer finish.
-
Nutty Crunch: Add chopped pecans or walnuts to the filling for extra texture.
-
Orange Twist: Replace the lemon juice in the glaze with orange juice for a sweeter citrus flavor.
-
Vegan Version: Use dairy-free milk, plant-based butter, and egg substitutes to make it vegan-friendly.
Storage/Reheating
Store the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unglazed rolls for up to 2 months. Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for about 10 minutes. If frozen, let thaw overnight in the fridge before reheating.
FAQs
How do I keep the raspberry filling from leaking out?
Make sure to roll the dough tightly and evenly. The cornstarch in the filling also helps thicken the juices during baking.
Can I make these rolls the night before?
Yes, prepare the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temperature before baking in the morning.
Can I use raspberry jam instead of fresh raspberries?
Yes, you can use raspberry jam or preserves, but reduce the sugar in the filling to avoid it becoming too sweet.
What’s the best way to slice the rolls evenly?
Use unflavored dental floss or a very sharp serrated knife to slice cleanly through the rolled dough.
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm milk with a pinch of sugar first, then proceed with the recipe.
My dough isn’t rising. What went wrong?
Make sure your yeast is fresh and that the milk isn’t too hot, which can kill the yeast. A warm, draft-free environment helps the dough rise.
How do I know when the rolls are done baking?
They should be golden brown on top and firm to the touch. An internal temperature of about 190°F is ideal.
Can I make these rolls gluten-free?
Yes, you can try using a 1:1 gluten-free flour blend, but the texture may differ slightly from traditional dough.
Why is my glaze too runny?
Add a little more powdered sugar to thicken the glaze, or reduce the amount of milk added.
What can I serve with these rolls?
These rolls are perfect with a hot cup of coffee or tea. You can also serve them alongside a fresh fruit salad for a well-rounded brunch.
Conclusion
These Raspberry Cinnamon Rolls with Lemon Glaze are a beautiful and flavorful twist on the classic cinnamon roll. The sweet-tart raspberry filling and zesty lemon glaze make them irresistible for any occasion. Whether you’re baking for a special brunch or just craving something sweet, these rolls are sure to brighten your day.
Raspberry Cinnamon Rolls with Lemon Glaze
Soft and fluffy raspberry cinnamon rolls filled with juicy raspberries and a hint of cinnamon, topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 1/4 cup melted butter
- 2 large eggs
- 1 cup fresh or frozen raspberries (thawed if frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (adjust for consistency)
Instructions
- In a large mixing bowl, combine flour, yeast, sugar, and salt.
- Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead the dough for 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
- In a small bowl, mix the 1/2 cup sugar, cornstarch, and cinnamon for the filling.
- Roll out the risen dough into a 12×18-inch rectangle and spread raspberries evenly across the surface.
- Sprinkle the sugar mixture over the raspberries.
- Roll the dough tightly into a log from the long edge, then cut into 12 equal rolls.
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes or until golden brown.
- In a bowl, whisk together powdered sugar, lemon juice, and milk to make the glaze.
- Drizzle glaze over warm rolls and serve.
Notes
- Use room temperature ingredients for better dough consistency.
- Adjust milk in glaze for desired thickness.
- Thawed frozen raspberries can release extra moisture—drain slightly if needed.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 21g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
