If you think classic cinnamon rolls are delightful, wait until you experience Raspberry Cinnamon Rolls with Lemon Glaze. These aren’t just any breakfast treat—instead, imagine layers of pillowy dough swirled with juicy raspberries and aromatic cinnamon, all crowned with a zingy fresh lemon glaze. Each bite bursts with sweet-tart fruit and citrusy brightness, creating a show-stopping pastry that’s as gorgeous as it is delicious. Whether you’re savoring them for a special brunch or just to turn an ordinary morning into something memorable, this recipe is bound to become your new favorite indulgence.
Ingredients You’ll Need
Every ingredient in this recipe has its own moment to shine, working together to create an irresistible combination of flavors, textures, and colors. These simple kitchen staples come together to make truly bakery-worthy Raspberry Cinnamon Rolls with Lemon Glaze right at home.
- Warm milk: Activates the yeast for a fluffy, tender dough—make sure it’s just warm to the touch, not hot.
- Active dry yeast: Essential for lift and softness in every roll; don’t skip the proofing step for that perfect rise.
- Granulated sugar: Adds sweetness to both the dough and the filling, balancing the tartness of the raspberries.
- Egg & egg yolk: Provide richness and structure, resulting in soft, golden rolls.
- Unsalted butter: Adds delicious richness to both the dough and the filling—a must for that classic cinnamon roll flavor.
- All-purpose flour: The backbone of the rolls; measure carefully for the perfect texture.
- Salt: Enhances the dough’s overall flavor and balances sweetness.
- Fresh or frozen raspberries: Offer vibrant pops of tangy fruit in every layer; use frozen berries straight from the freezer to avoid excess moisture.
- Ground cinnamon: Lends warmth and spice, pairing beautifully with the berries.
- Powdered sugar: The base for your dreamy, drizzly lemon glaze—no lumps, please!
- Fresh lemon juice: Provides that bright and zesty finish on top.
- Lemon zest: Intensifies the citrus aroma, making your glaze sing with freshness.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Proof the Yeast
Start by stirring together the warm milk and active dry yeast in a small bowl. Let this mixture stand for 5 to 10 minutes—it should become foamy on top. This bubbling is your sign that the yeast is alive and ready to work its magic, ensuring your rolls bake up beautifully fluffy.
Step 2: Mix the Dough
In a large mixing bowl, whisk the sugar, egg, egg yolk, and melted butter until well combined. Pour in the foamy yeast mixture and stir to blend. Gradually add the flour and salt, stirring as you go, until a soft, slightly sticky dough forms. This step sets the foundation for irresistibly tender Raspberry Cinnamon Rolls with Lemon Glaze.
Step 3: Knead and First Rise
Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes (or use a stand mixer with a dough hook for about 6 minutes), until the dough becomes smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm, draft-free spot until doubled in size—about 1 to 1 1/2 hours. Patience here pays off with ultra-soft rolls.
Step 4: Make the Filling and Assemble
Punch down your risen dough and roll it out into a 12×16-inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then combine the sugar and cinnamon in a small bowl and sprinkle over the buttered surface. Scatter the raspberries—fresh or frozen—over everything. Gently but tightly roll up the dough from the long side, forming a log. Slice into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover the pan and let the shaped rolls rise for another 30 minutes. This second rise gives your Raspberry Cinnamon Rolls with Lemon Glaze that perfectly lofty, bakery-style quality once baked.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and irresistible. The kitchen will smell like pure heaven as the berries and cinnamon mingle in the oven.
Step 7: Make and Drizzle the Lemon Glaze
While the rolls are still warm, whisk powdered sugar, fresh lemon juice, and lemon zest together until smooth. Drizzle the glaze generously over the rolls, letting it melt into every swirl and crevice. This final step transforms your cinnamon rolls into something truly spectacular.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
For a little extra flair, consider topping your rolls with a sprinkle of extra fresh raspberries, a dusting of additional lemon zest, or even a few edible flowers. These little touches are not only beautiful but also enhance the flavors already present in your Raspberry Cinnamon Rolls with Lemon Glaze.
Side Dishes
These rolls are the main event, but they pair beautifully with a creamy vanilla yogurt, a bowl of fresh seasonal fruit, or your favorite brunch frittata. And of course, a hot cup of coffee or tea is always a wonderful accompaniment.
Creative Ways to Present
If you’re entertaining, try arranging the rolls on a pretty cake stand and serving family-style with a drizzle of extra lemon glaze on the side. For a party, cut the rolls into bite-sized pieces and skewer with cocktail picks for an easy, shareable treat. Raspberry Cinnamon Rolls with Lemon Glaze also make a wonderful edible gift when wrapped up in bakery paper and tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Cinnamon Rolls with Lemon Glaze at their best, store any leftovers in an airtight container at room temperature for up to 3 days. The rolls stay soft, and the glaze holds its zingy flavor.
Freezing
If you want to make these ahead, bake and cool the rolls completely before freezing. Wrap each roll (or the whole tray) tightly in plastic wrap followed by foil. They keep well in the freezer for up to 2 months for an easy make-ahead breakfast or treat.
Reheating
To enjoy rolls that taste fresh from the oven, reheat individual Raspberry Cinnamon Rolls with Lemon Glaze in the microwave for 15–20 seconds, or warm a tray in a 300°F oven wrapped in foil for 10–15 minutes. If you prefer, drizzle on a little extra glaze after warming for that just-baked effect.
FAQs
Can I use frozen raspberries?
Absolutely! There’s no need to thaw them—just add straight from the freezer to avoid making the filling too wet. This keeps each bite bright and juicy without the rolls becoming soggy.
Can I make the dough the night before?
Yes! After assembling the rolls in the baking dish, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30–45 minutes before baking as usual.
What if I don’t have fresh lemon for the glaze?
Fresh lemon juice and zest are ideal for the brightest flavor, but you can use bottled lemon juice in a pinch. A little extra zest from another citrus, like orange, can also work if you’re out of lemons.
Can I add nuts or other fruits?
Certainly! Chopped toasted pecans, walnuts, or even a handful of blueberries can add extra texture and flavor. Feel free to experiment and make the recipe your own.
How do I prevent the raspberry filling from leaking out?
Some juices may escape during baking—that’s part of their rustic charm! To minimize mess, roll the dough tightly and don’t overfill. Placing parchment paper under the rolls in the pan can also help with cleanup.
Final Thoughts
Bringing Raspberry Cinnamon Rolls with Lemon Glaze to your table is a surefire way to brighten anyone’s morning. With their tangy berries, sweet cinnamon aroma, and sparkling citrus glaze, these rolls are pure baked joy. Trust me—once you’ve tried them, you’ll be looking for any excuse to whip up another batch. Happy baking!
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 25 minutes (plus 1 1/2 hours rising time)
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries and warm cinnamon encased in a soft dough, topped with a zesty lemon glaze with these Raspberry Cinnamon Rolls. Perfect for breakfast or a sweet treat any time of day!
Ingredients
For the dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup unsalted butter (melted)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1 cup fresh or frozen raspberries
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter (softened)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: Mix warm milk and yeast, then combine with sugar, eggs, and melted butter. Add flour and salt, knead until smooth. Let rise.
- Prepare the filling: Roll out dough, spread butter, sprinkle sugar-cinnamon mix, add raspberries. Roll into a log, cut into rolls, place in baking dish, let rise.
- Bake: Preheat oven, bake rolls until golden brown.
- Make the glaze: Whisk together powdered sugar, lemon juice, and zest.
- Finish: Drizzle glaze over warm rolls.
Notes
- If using frozen raspberries, do not thaw to prevent excess moisture.
- Best served warm but can be stored airtight for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
