Get ready to fall in love with every soft, fruity, and zesty bite of these Raspberry Cinnamon Rolls with Lemon Glaze. Imagine classic cinnamon rolls but with luscious bursts of raspberry and a tangy lemon drizzle that brightens every swirl. This recipe brings together pillowy yeast dough, a vibrant berry-cinnamon filling, and a citrusy glaze for the ultimate breakfast or brunch treat. Whether you’re celebrating a special morning or simply want an excuse to bake something beautiful, Raspberry Cinnamon Rolls with Lemon Glaze are sure to become a new favorite in your kitchen.
Ingredients You’ll Need
The magic of Raspberry Cinnamon Rolls with Lemon Glaze comes from simple pantry staples mixed with fresh flavors. Each ingredient brings its own personality to the rolls, so don’t skip or swap them unless you absolutely have to!
- Warm Milk: Creates the perfect cozy environment to activate your yeast and guarantee a fluffy roll.
- Active Dry Yeast: The key to that classic cinnamon roll rise and airy texture; make sure it’s fresh!
- Granulated Sugar: Sweetens both the dough and the filling, balancing tart berries with every bite.
- Egg + Egg Yolk: Add richness to the dough, making it extra soft and flavorful.
- Unsalted Butter: Essential for both the dough and the filling for that unmistakable buttery finish.
- All-Purpose Flour: Gives the rolls their structure; stick with regular flour for best results.
- Salt: Just a pinch sharpens and balances the sweet flavors.
- Fresh or Frozen Raspberries: The star of the show, adding gorgeous color and bright, jammy pockets throughout.
- Ground Cinnamon: Warm spice that pairs beautifully with raspberries and makes your kitchen smell heavenly.
- Cornstarch: Thickens up the berry juices for a perfectly gooey filling that doesn’t make your rolls soggy.
- Powdered Sugar: The foundation for the dreamy lemon glaze; sifts best for a silky finish.
- Fresh Lemon Juice & Zest: Bring vibrant citrus notes to the glaze, lifting every bite.
- Milk (for glaze): Adjusts the consistency, making your drizzle as thick or thin as you like.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Activate the Yeast
Start by warming up your milk until it’s cozy but not hot (about 110°F). Sprinkle the active dry yeast over the milk in a large mixing bowl and let it sit for 5–10 minutes. You’ll know things are happening once the top gets foamy and fragrant—this is your ticket to delightfully fluffy rolls! If there’s no foam, your yeast might be expired, so check before moving forward.
Step 2: Mix and Knead the Dough
Next, add the granulated sugar, one whole egg, one egg yolk, and your melted butter to the frothy yeast mixture. Stir well, savoring the custardy aroma as things come together. Gradually mix in the all-purpose flour and salt, stirring until a soft dough forms. Turn the dough onto a floured surface and knead it for 8–10 minutes, feeling it become silky-smooth and elastic beneath your hands. Pop it into a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size. Watching that puff happen is always a small kitchen thrill.
Step 3: Make the Filling and Roll the Dough
While your dough rises, whisk together the granulated sugar, cinnamon, and cornstarch in a small bowl. The cornstarch is your secret weapon—it thickens the tart raspberry juices so they don’t leak out or sog up the rolls. Once the dough has doubled, punch it down and roll it into a big 14×9-inch rectangle. Smear the surface with softened butter, then sprinkle your spicy-sweet sugar mixture evenly. Scatter the fresh or frozen raspberries right on top, arranging them so each roll gets a juicy burst of berry.
Step 4: Shape and Second Rise
Now comes the fun part! Starting from the long side, roll the dough into a snug log, trying to keep the filling tucked inside. Use a sharp knife or dental floss to slice the log into 9–12 even rolls. Arrange them swirl-side-up in a greased 9×13-inch baking dish. Cover again and let them rise for 30–45 minutes, until puffy and ready for their oven transformation. This second rise ensures every Raspberry Cinnamon Roll with Lemon Glaze turns out cloud-soft and beautifully shaped.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C), then slide the rolls in and bake for 25–30 minutes. Keep an eye out near the end—the tops should be lightly golden and you’ll see luscious raspberry juices bubbling up between the swirls. If you like, tent with foil in the last 10 minutes so they don’t get too brown. When the whole kitchen smells irresistible, they’re ready!
Step 6: Make and Drizzle the Lemon Glaze
While the rolls cool for just a few minutes, whisk together powdered sugar, fresh lemon juice, lemon zest, and a splash of milk for consistency. The glaze should be pourable but thick enough to cling to those warm rolls. Generously drizzle the lemon glaze over the Raspberry Cinnamon Rolls while they’re still a little warm. The glaze will seep into the swirls, creating a dreamy bright finish that makes every bite pop.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
If you want to make your Raspberry Cinnamon Rolls with Lemon Glaze even more special, top each one with a little extra fresh lemon zest or a few whole raspberries for a flash of color and juicy bite. For a fancy brunch moment, a dusting of powdered sugar or a sprig of mint adds an extra pop of elegance on the plate.
Side Dishes
These rolls shine on their own, but for an unforgettable breakfast spread, pair them with fresh fruit salad, vanilla yogurt, or a big pot of French press coffee. The creamy, tangy glaze plays so well with mild sides, and the vibrant raspberry flavor is lovely alongside other berries or citrusy drinks like orange juice or lemon-infused water.
Creative Ways to Present
Take your presentation up a notch by arranging the rolls in a spiral on a cake stand, or baking and serving individual rolls in ramekins for a personal touch. For parties or showers, pop them into decorative cupcake liners and place on a tiered stand. No matter how you serve Raspberry Cinnamon Rolls with Lemon Glaze, they’ll be the star of the show!
Make Ahead and Storage
Storing Leftovers
After your family (or brunch guests) have had their fill, store any leftover Raspberry Cinnamon Rolls with Lemon Glaze in an airtight container at room temperature for up to three days. They stay pillowy and soft, with the glaze keeping them moist. If you want to refresh them later, a quick zap in the microwave works wonders!
Freezing
These beauties freeze like a dream. For best results, cool the baked but unglazed rolls completely, then wrap them individually or as a pan in plastic wrap and foil. Pop in the freezer for up to two months. When ready to enjoy, thaw overnight in the fridge and warm them in the oven before finishing with fresh lemon glaze.
Reheating
To relive that bakery-fresh magic, reheat individual rolls in the microwave for about 15–20 seconds. For a bigger batch, arrange them in an oven-safe dish and cover with foil, then bake at 300°F for 10–15 minutes. Add the lemon glaze just before serving for a melty drizzle that soaks in beautifully.
FAQs
Can I make Raspberry Cinnamon Rolls with Lemon Glaze the night before?
Absolutely! After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats and proceed to bake as directed for fresh-baked goodness without the early rise.
Should I thaw frozen raspberries before using them?
No need to thaw! Toss frozen raspberries directly onto the dough. This not only saves time but also keeps the filling from becoming too watery during baking, thanks to the cornstarch in the filling mixture.
Can I use a different fruit instead of raspberries?
Of course! While raspberries bring that signature tang, you can swap in blackberries, blueberries, or sliced strawberries. Adjust the amount of cornstarch if your chosen fruit is particularly juicy.
What can I do if my dough feels too sticky?
Sticky dough can be helped with a light dusting of flour as you knead, but be careful not to add too much or your rolls will be dense. Aim for a dough that is soft and slightly tacky, but not impossible to handle—patience is key!
Is the lemon glaze absolutely necessary?
The glaze is what makes Raspberry Cinnamon Rolls with Lemon Glaze truly special! But if you prefer a more classic style, you can use a basic vanilla icing or even skip the glaze entirely for a less sweet treat. Still, that burst of citrus is hard to beat.
Final Thoughts
It’s impossible not to smile when you bite into a warm Raspberry Cinnamon Roll with Lemon Glaze—the combo of tart berries, buttery dough, warm spice, and zippy citrus is sheer bliss. Whether you’re a cinnamon roll pro or a first-time baker, these rolls are deliciously rewarding and always worth sharing. Go ahead—treat yourself and your loved ones to a batch soon!
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Total Time: 2 hours 30 minutes (includes rising)
- Yield: 9–12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries and warm cinnamon in these Raspberry Cinnamon Rolls topped with a tangy Lemon Glaze. Perfect for breakfast or dessert!
Ingredients
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 1 cup fresh or frozen raspberries
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons cornstarch
- ¼ cup unsalted butter, softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Prepare the Dough: Combine warm milk and yeast. Add sugar, egg, egg yolk, and melted butter. Mix in flour and salt. Knead until smooth. Let rise.
- Make the Filling: Combine raspberries, sugar, cinnamon, and cornstarch. Roll out dough, spread with butter, sprinkle filling, and raspberries. Roll up and slice into rolls. Place in baking dish to rise.
- Bake: Preheat oven. Bake the rolls until golden and cooked through.
- Prepare the Glaze: Whisk together powdered sugar, lemon juice, zest, and milk. Drizzle over warm rolls.
Notes
- Frozen raspberries can be used straight from the freezer.
- For a stronger lemon flavor, add more zest to the glaze.
- Best enjoyed warm and can be stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
