Irresistible Raspberry Cinnamon Rolls with Lemon Glaze Recipe

When you think of the perfect morning treat that’s equal parts indulgent and comforting, nothing quite compares to freshly baked raspberry cinnamon rolls with lemon glaze. Picture this: soft, pillowy dough swirled with a luscious raspberry filling that oozes joy in every bite. And as if that weren’t enough to make your taste buds dance like nobody’s watching, we drizzle a refreshing lemon glaze over the top that brings everything together in a citrusy hug. It’s like being wrapped in a warm blanket while sipping on sunshine!

I remember the first time I made these delightful pastries. I was trying to impress my family during a lazy Sunday brunch. The aroma filled our home like an inviting hug from Grandma. Everyone gathered in the kitchen—eyes wide and mouths watering—just waiting for those sweet rolls to come out of the oven. And let me tell you; when they did, it was pure magic! The laughter and smiles that followed were just the icing on the cake—or should I say glaze? So grab your apron and get ready to make some delicious memories!

I made these raspberry cinnamon rolls for my friends’ weekend brunch, and their smiles were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for creating the soft dough; sifted flour ensures lightness.
• Active Dry Yeast: Choose fresh yeast for optimal rising; it makes all the difference.
• Granulated Sugar: Sweetens both the dough and filling; feel free to adjust based on your sweetness preference.
• Salt: A crucial ingredient that enhances flavor; don’t skip it!
• Milk: Use whole milk for richness; warm it slightly before adding to activate yeast.
• Unsalted Butter: Adds richness to both dough and filling; softened butter is key for easy mixing.
• Cinnamon Powder: The classic spice that gives these rolls their warm flavor profile.
• Fresh Raspberries: Burst of tartness; use ripe ones for best results.
• Lemon Zest: A must-have for the tangy glaze; freshly grated zest packs more flavor.
• Powdered Sugar: Sweetens the glaze; sifted for a smooth finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Activate Your Yeast: In a small bowl, combine warm milk and active dry yeast. Let it sit until frothy—about 5-10 minutes—this means it’s working its magic.

Mixing the Dough: In a large bowl, whisk together flour, sugar, and salt. Create a well in the center and add melted butter followed by the yeast mixture. Stir until combined.

Knead Away! : Turn your dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Form into a ball and place it in a greased bowl covered with plastic wrap.

Let it Rise!: Allow your dough to rise in a warm spot until doubled in size—about 1 hour. This is where patience pays off!

Create Your Filling : While waiting, mix softened butter with sugar, cinnamon powder, and fresh raspberries in a bowl until well combined.

Roll & Fill!: Once risen, roll out your dough into a rectangle (about 12×18 inches). Spread the filling evenly over the surface before rolling tightly into a log shape.

Slice & Bake : Cut into 12 even pieces and place them in a greased baking dish. Let rise again until puffy—about 30 minutes—and then bake at 350°F (175°C) for 25-30 minutes until golden brown.

Lemon Glaze Time!: Whisk together powdered sugar and lemon juice until smooth while rolls bake. Drizzle generously over warm rolls once they come out of the oven.

Enjoy your homemade raspberry cinnamon rolls with lemon glaze while still warm! They are perfect for sharing or devouring alone while binge-watching your favorite series—the choice is yours!

Perfecting the Cooking Process

Start by preparing your dough first, allowing it to rise while you mix the filling. Once rolled out, spread the filling generously before cutting into rolls for even flavor distribution.

Add Your Touch

Feel free to swap raspberries for blueberries or add nuts for an exciting crunch. Experimenting with different glazes can also elevate the sweetness and presentation.

Storing & Reheating

Store leftover raspberry cinnamon rolls in an airtight container at room temperature for up to three days. Reheat in the microwave for about 15 seconds to restore their warmth and softness.

Sharing raspberry cinnamon rolls with friends always brings laughter and smiles; they can’t resist asking for seconds! One time, I made these for brunch, and everyone declared them the star of the show.

FAQ

Can I use frozen raspberries in raspberry cinnamon rolls with lemon glaze?

Yes, just thaw and drain excess liquid before using them in the recipe.

How do I prevent my dough from sticking?

Flour your surface generously while rolling out the dough to avoid sticking issues.

What’s the best way to achieve a fluffy texture?

Make sure to knead your dough well and let it rise until doubled in size for fluffiness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Irresistible Raspberry Cinnamon Rolls with Lemon Glaze

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves 12 1x

Print Recipe

Pin Recipe

Description

Indulge in these delightful raspberry cinnamon rolls with a zesty lemon glaze, perfect for breakfast or a sweet afternoon treat.

---

Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 cup whole milk (warm)
• 1/2 cup unsalted butter (softened)
• 2 tsp cinnamon powder
• 1 cup fresh raspberries
• Zest of 1 lemon
• 1 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate yeast by combining warm milk and yeast in a bowl; let sit for 5-10 minutes.
2. In a large bowl, whisk flour, sugar, and salt. Create a well in the center, add melted butter and the yeast mixture; stir until combined.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled (about 1 hour).
4. Prepare filling by mixing softened butter, sugar, cinnamon, and raspberries in a bowl.
5. Roll out risen dough into a rectangle (12×18 inches), spread filling evenly, then roll tightly into a log shape.
6. Slice into 12 even pieces and place them in a greased baking dish. Allow to rise again until puffy (about 30 minutes) before baking at 350°F (175°C) for 25-30 minutes until golden brown.
7. For the glaze, whisk powdered sugar with lemon juice until smooth; drizzle over warm rolls before serving.

Notes

• Substitute raspberries with blueberries for a different fruity twist.
• Add chopped nuts to the filling for extra crunch.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 15g
• Sodium: 205mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg