If you’re looking to brighten up your mornings with something irresistibly sweet, fruity, and bursting with flavor, you simply have to try this Raspberry Cinnamon Rolls with Lemon Glaze Recipe. These rolls are soft, fluffy, and generously filled with a warm cinnamon sugar and fresh raspberries, making each bite a delightful balance of sweet and tart. Topped with a zesty lemon glaze that adds a refreshing citrus twist, these cinnamon rolls are anything but ordinary; they’re a wonderful treat to enjoy with your coffee or share with loved ones for a memorable breakfast or brunch.
Ingredients You’ll Need
The magic of this Raspberry Cinnamon Rolls with Lemon Glaze Recipe lies in its simple yet carefully chosen ingredients. Each component plays a key role—from making the dough pillowy soft to enhancing the roll’s rich fruitiness and finishing with a bright glaze to tie all the flavors together.
- 4 cups all-purpose flour: The foundation of the dough, providing structure and softness.
- 1/4 cup granulated sugar: Adds sweetness and helps with yeast fermentation for a perfect rise.
- 2 teaspoons instant yeast: Essential for making the dough rise to that fluffy perfection.
- 1 teaspoon salt: Balances flavors and enhances the sweetness.
- 1 1/4 cups lukewarm milk: Keeps the dough moist and tender.
- 1/4 cup + 1 tablespoon unsalted butter, melted: Adds richness and tenderness to the dough and filling.
- 1 tablespoon vegetable oil: Helps to soften the dough and prevent sticking.
- 2 large eggs: Provide structure and a slight richness to the dough.
- 1/2 cup granulated sugar: For the sweet cinnamon-raspberry filling.
- 2 teaspoons ground cinnamon: Delivers that classic warm and comforting cinnamon flavor.
- 1 cup fresh raspberries, finely chopped or minced: Freshness and a pop of tartness in every swirl.
- 1 cup powdered sugar: For the smooth and sweet lemon glaze.
- 1 tablespoon fresh lemon juice: Adds bright citrus notes to the glaze.
- Zest of 1 lemon: Packs extra lemon aroma and flavor into the glaze.
- 1/2 teaspoon vanilla extract: Adds a subtle, warm sweetness to the lemon glaze.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Step 1: Mix Dry Ingredients
Begin by combining the all-purpose flour, granulated sugar, instant yeast, and salt in a large bowl. Making sure these ingredients are well mixed sets the stage for a perfectly textured dough. The yeast will bring your rolls to life, while the seasoning balances the sweetness.
Step 2: Prepare Wet Ingredients
In a separate bowl, whisk together lukewarm milk, melted butter, vegetable oil, and eggs. The warmth of the milk activates the yeast, and the butter along with oil ensures a tender crumb while eggs give the dough a lovely structure and richness.
Step 3: Combine Wet and Dry
Slowly add the wet ingredients to your dry mix, stirring steadily until a dough starts to form. This careful mixing helps create that silky texture you want in cinnamon rolls before the kneading process.
Step 4: Knead the Dough
Turn your dough onto a floured surface and knead it for about 8 to 10 minutes, until it becomes smooth and elastic. This step is crucial for developing gluten, which gives your rolls that perfect chewiness.
Step 5: First Rise
Place your dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size—typically about 1 hour. This rise lets the yeast work its magic, making the dough light and airy.
Step 6: Prepare Filling
While your dough is rising, mix the sugar and cinnamon in a bowl. Then gently toss in the finely chopped fresh raspberries. This simple blend will be your luscious filling, combining warm cinnamon sweetness with the vibrant tang of raspberries.
Step 7: Shape the Rolls
After the dough has risen, roll it out into a large rectangle. Spread the raspberry cinnamon mixture evenly over the dough, then roll it up tightly into a log shape. This rolling technique creates those gorgeous, swirled layers packed with flavor.
Step 8: Cut and Second Rise
Slice the rolled dough into 12 even pieces and arrange them snugly in a greased baking pan. Cover and let them rise again for about 30 minutes. This second rise ensures each roll will be fluffier and more tender after baking.
Step 9: Preheat Oven and Bake
Preheat your oven to 375°F (190°C). Bake the rolls for around 25 minutes until they turn golden brown and fill your kitchen with that heavenly aroma. Be careful not to overbake them—moist, soft centers are what you’re aiming for.
Step 10: Make Glaze and Serve
While the rolls bake, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to make a luscious lemon glaze. Drizzle this zingy glaze over the warm rolls when they come out of the oven. The glaze adds a bright, fresh finish that perfectly complements the sweet raspberry and cinnamon flavors.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Garnishes
For an extra touch, sprinkle some fresh raspberries or a little lemon zest atop the glazed rolls just before serving. The bright colors and fresh flavors add that wow factor and make the rolls look irresistible.
Side Dishes
Pair these cinnamon rolls with a simple cup of freshly brewed coffee or a smooth chai latte to bring out their rich spiced and fruity notes. A dollop of whipped cream or a scoop of vanilla ice cream on the side makes for a decadent indulgence.
Creative Ways to Present
Try placing the cinnamon rolls in individual ramekins or muffin tins for perfectly portioned treats. You could also drizzle the lemon glaze in artistic swirls on the plate and add edible flowers for a charming brunch presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Raspberry Cinnamon Rolls with Lemon Glaze Recipe in an airtight container at room temperature for up to two days. This keeps them soft and freshly moist without drying out the delicate dough.
Freezing
If you want to enjoy these rolls later, wrap them tightly in plastic wrap and then aluminum foil, freezing for up to two months. When you’re ready, thaw them overnight in the fridge before reheating to maintain their softness and flavor.
Reheating
To reheat, gently warm the rolls in a preheated oven at 350°F (175°C) for 8-10 minutes or microwave for about 20 seconds until they’re warm and gooey again. Adding a quick drizzle of fresh lemon glaze after warming can refresh the flavor beautifully.
FAQs
Can I use frozen raspberries instead of fresh for this Raspberry Cinnamon Rolls with Lemon Glaze Recipe?
Yes! Frozen raspberries work well, but make sure to thaw and drain them thoroughly to avoid excess moisture, which could make the filling too wet and affect the dough’s texture.
Is it okay to use regular yeast instead of instant yeast?
You can substitute active dry yeast for instant yeast but activate it first in warm milk with a pinch of sugar until it foams before mixing into the dry ingredients. This will ensure your rolls still rise beautifully.
Can I make the dough in a stand mixer?
Absolutely! A stand mixer with a dough hook makes kneading easier and more efficient. Knead on medium speed for about 8 minutes or until the dough is smooth and elastic.
How tart will the lemon glaze be?
The glaze offers a gentle tang from the fresh lemon juice and zest, perfectly balanced with powdered sugar and vanilla. It brightens the rolls without overpowering the raspberry and cinnamon flavors.
What is the best way to roll out the dough evenly?
Using a lightly floured surface and rolling pin, roll the dough evenly into a roughly rectangular shape. Try to keep the thickness uniform to ensure the rolls bake evenly and the filling is spread consistently.
Final Thoughts
This Raspberry Cinnamon Rolls with Lemon Glaze Recipe captures the joy of homemade baking with layers of flavor and just the right hint of citrus brightness. It’s the kind of treat that turns any ordinary morning into a special occasion. I encourage you to give it a try—you’ll be rewarded with warm, aromatic rolls that everyone will adore and ask you to make again and again.
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 servings 1x
Description
These Raspberry Cinnamon Rolls combine fluffy, tender dough with a sweet and tangy raspberry cinnamon filling, topped with a zesty lemon glaze. Perfect for a special breakfast or brunch, they offer a delicious twist on the classic cinnamon roll with fresh raspberries and a hint of lemon.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir together to evenly distribute the ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, melted unsalted butter, vegetable oil, and eggs until smooth and well combined.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the bowl with the dry ingredients, mixing as you go until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place until it has doubled in size, approximately 1 hour.
- Prepare Filling: In a bowl, mix the granulated sugar with ground cinnamon. Gently toss the finely chopped fresh raspberries with the cinnamon sugar mixture to coat.
- Shape the Rolls: Roll out the dough into a large rectangle on a lightly floured surface. Evenly spread the raspberry cinnamon filling over the dough, then tightly roll the dough into a log shape.
- Cut and Second Rise: Using a sharp knife, cut the rolled log into 12 equal slices. Arrange the slices cut side up in a greased baking pan. Cover and allow them to rise for an additional 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking the rolls.
- Bake: Place the rolls in the preheated oven and bake for 25 minutes or until golden brown and cooked through.
- Make Glaze: While the rolls bake, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth to create the glaze.
- Glaze and Serve: Once the cinnamon rolls are baked and slightly cooled, drizzle the lemon glaze over the top. Serve warm and enjoy.
Notes
- Ensure the milk is lukewarm, not hot, to activate the yeast without killing it.
- Handle the dough gently when rolling in the filling to keep raspberries from smearing too much.
- Chilling the cut rolls before the second rise is optional but can help maintain shape.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently in the microwave or oven before serving to restore softness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
