If you love the warm, gooey goodness of cinnamon rolls combined with the bright zing of fresh berries and a refreshing citrus finish, you are going to adore this Raspberry Cinnamon Rolls with Lemon Glaze Recipe. Each bite is an irresistible dance of sweet raspberries nestled inside tender, fluffy dough, swirled with cinnamon sugar, then crowned with a luscious lemon glaze that adds just the right pop of tartness. It’s not only a perfect treat for weekend brunch or a special breakfast but also a delightful way to impress friends and family with something homemade and utterly delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential, striking the perfect balance between richness, fruitiness, and that bright citrus spark. Each one plays a crucial role in creating the soft texture, sweet filling, and tangy glaze that make this recipe shine.
- Warm milk: Activates the yeast and creates a soft, tender dough texture.
- Active dry yeast: Gives the rolls the rise and fluffiness we all crave.
- Granulated sugar: Sweetens the dough just enough to complement the filling and glaze.
- Large egg: Adds richness and structure to the dough.
- Unsalted butter (melted and softened): Brings a creamy richness to both dough and filling.
- All-purpose flour: The backbone of the dough, providing the perfect crumb.
- Salt: Enhances all the flavors and balances sweetness.
- Fresh or frozen raspberries: Bursting fruity flavor and vibrant color for the filling.
- Brown sugar: Adds deep caramel sweetness to the filling.
- Ground cinnamon: Infuses warm spice to complement the berries.
- Flour (for filling): Helps thicken the berry juices so the filling doesn’t get soggy.
- Powdered sugar: Base for the shiny, sweet lemon glaze.
- Fresh lemon juice and lemon zest: Provide a bright, fresh citrus zing that cuts through the sweetness.
- Milk (optional for glaze): Adjusts the glaze’s consistency for perfect drizzling.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Step 1: Prepare and Rise the Dough
Starting with the warm milk, yeast, and sugar, you’ll create a bubbly base that breathes life into your dough. This step is crucial for fluffy rolls. After the yeast foams up nicely, you mix in the egg, melted butter, flour, and salt to form a smooth dough. Kneading for 5 to 7 minutes develops the gluten, giving your rolls structure and softness. Cover the dough and let it rise in a cozy spot until it doubles in size—a sign that those delightful cinnamon rolls are on their way.
Step 2: Mix the Filling and Roll Out the Dough
While the dough is rising, whisk together the brown sugar, cinnamon, and flour for the filling. The flour is a secret weapon that keeps the berries from making the dough soggy. Once your dough has puffed up, roll it out into a 10 by 14-inch rectangle. Spread softened butter generously across the dough, then sprinkle the cinnamon-sugar mixture evenly. Scatter the raspberries over this, gently pressing them so they adhere without bursting. Your aroma already starts to promise something wonderful.
Step 3: Roll and Slice the Cinnamon Rolls
Carefully roll the dough from the long edge, creating a tight spiral packed full of berry and cinnamon goodness. Slice this log into nine even rolls and arrange them in a greased 9×9-inch baking dish. Cover and allow these beauties to rise a second time, about 30 minutes, so they become light and airy before baking.
Step 4: Bake and Prepare the Lemon Glaze
Pop the rolls in a preheated 350°F oven for 25 to 30 minutes until they’re golden and cooked through. While they bake, whisk together powdered sugar, fresh lemon juice, lemon zest, and enough milk to reach a luscious pourable glaze. The fresh zest and juice cut through the rich sweetness, creating a balanced finish that’s simply unforgettable.
Step 5: Glaze and Serve
Drizzle the lemon glaze over the warm rolls just as they come out of the oven. The glaze melts slightly into the rolls’ crevices, adding a beautiful shine and a burst of citrus flavor. Serve immediately for the best ooey-gooey experience, and watch these Raspberry Cinnamon Rolls with Lemon Glaze Recipe disappear in no time.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Garnishes
For an extra special touch, add a few fresh raspberries and a light sprinkle of lemon zest on top of the glazed rolls. This not only enhances their visual appeal but also boosts the fresh flavors that make these rolls so delightful.
Side Dishes
Pair these rolls with a simple cup of hot coffee or a bright, fruity tea like peach or raspberry-infused. A fresh fruit salad on the side also complements the fruity cinnamon rolls beautifully, balancing indulgence with a light, refreshing bite.
Creative Ways to Present
If you’re bringing these to a brunch or a party, place the rolls on a rustic wooden board surrounded by fresh berries and lemon slices. For a whimsical twist, serve in individual ramekins or small baking dishes to keep each roll perfectly intact and easy to share.
Make Ahead and Storage
Storing Leftovers
Store any leftover raspberry cinnamon rolls in an airtight container at room temperature for up to two days. To keep them soft, place a damp paper towel over the rolls before sealing the container. They’ll stay just as tender and delicious for day two enjoyment.
Freezing
This Raspberry Cinnamon Rolls with Lemon Glaze Recipe also freezes beautifully. After baking and cooling completely, place the rolls in a freezer-safe container or zip-top bag for up to two months. Thaw overnight at room temperature, then reheat gently to enjoy that fresh-baked taste anytime you want.
Reheating
Warm leftover rolls by popping them in a microwave for 15 to 20 seconds or heating them in a 300°F oven for 10 minutes. If the glaze hardens during storage, add a little fresh lemon juice or warmed milk to loosen it up before drizzling again.
FAQs
Can I use frozen raspberries in this recipe?
Absolutely! Frozen raspberries work just fine, but keep them frozen when spreading on the dough to avoid excess moisture soaking into the rolls. This helps keep the rolls tender and prevents sogginess.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough and let it rise the first time, then refrigerate it overnight. When ready, roll it out, add the filling, and continue with the recipe as usual. This makes for a great time-saver on busy mornings.
Can I substitute the lemon glaze with another flavor?
You can swap the lemon glaze for a classic vanilla glaze or even a cream cheese icing for a richer finish. However, the lemon glaze adds a refreshing brightness that perfectly balances the raspberry and cinnamon flavors.
How do I prevent the filling from leaking out during baking?
Mixing a little flour into the filling helps thicken the berry juices so they don’t leak excessively. Also, be gentle when spreading the berries and rolling the dough tightly but not too tightly to avoid squishing the filling out.
Can I make smaller or larger cinnamon rolls?
Definitely! Adjust the number of rolls based on your preference by slicing thinner or thicker sections. Just remember that baking time might vary slightly, so keep an eye on their color and doneness.
Final Thoughts
There is something incredibly satisfying about homemade cinnamon rolls, and this Raspberry Cinnamon Rolls with Lemon Glaze Recipe elevates that comfort with fresh berries and zesty citrus. Whether you’re making them for a leisurely weekend brunch or a special occasion, these rolls bring joy, warmth, and the perfect little bit of indulgence to any table. I can’t wait for you to try them and share wow-worthy moments with the people you love.
Print
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Cinnamon Rolls with Lemon Glaze—a perfect sweet breakfast treat blending tangy raspberries with warm cinnamon and a zesty lemon finish. Soft, fluffy rolls filled with a cinnamon-sugar mixture and fresh raspberries are baked to golden perfection and topped with a smooth lemon glaze for a refreshing twist on a classic favorite.
Ingredients
For the Dough:
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- ¾ cup fresh or frozen raspberries
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1 tablespoon flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast and Make Dough: In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active. Then add the egg, melted butter, all-purpose flour, and salt. Mix these ingredients until a dough forms.
- Knead and First Rise: Knead the dough on a floured surface for 5–7 minutes until it is smooth and elastic. Place the dough back in the bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Filling and Shape Rolls: While the dough is rising, mix together the brown sugar, ground cinnamon, and flour for the filling. Once the dough has doubled in size, roll it out on a floured surface into a 10×14-inch rectangle. Spread the softened butter evenly over the dough. Next, sprinkle the cinnamon-sugar mixture and scatter the fresh or frozen raspberries evenly on top, gently pressing them into the dough.
- Roll and Slice: Carefully roll the dough tightly from the long side into a log shape. Using a sharp knife, slice the roll into 9 even pieces to form the individual rolls.
- Second Rise: Place the 9 rolls into a greased 9×9-inch baking dish. Cover the dish and allow the rolls to rise again for about 30 minutes until puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown on top and baked through.
- Make Lemon Glaze and Serve: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, lemon zest, and enough milk (1–2 tablespoons) to create a smooth, pourable glaze. Once the rolls come out of the oven and are still warm, drizzle the lemon glaze on top. Serve immediately for the best flavor.
Notes
- Frozen raspberries can be used in place of fresh; do not thaw them beforehand to avoid excess moisture in the filling.
- Adjust the sweetness of the lemon glaze by adding more powdered sugar if desired.
- These cinnamon rolls are best enjoyed the day they are made for optimal freshness and texture.
