Raspberry Cinnamon Rolls with Lemon Glaze

Soft, fluffy cinnamon rolls with a sweet and tangy raspberry filling, topped with a bright lemon glaze—this recipe is a fresh and fruity take on the classic cinnamon roll. The combination of tart raspberries, warm cinnamon, and zesty lemon creates an irresistible treat perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Unique Flavor Combination – The mix of raspberries, cinnamon, and lemon brings a fresh twist to traditional cinnamon rolls.
• Soft and Fluffy Dough – Made from a buttery, yeast-based dough that bakes up light and pillowy.
• Perfectly Balanced Sweetness – The tartness of the raspberries and lemon glaze prevents the rolls from being overly sweet.
• Make-Ahead Friendly – You can prepare the dough in advance for easy morning baking.

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (or one packet)
• ½ cup whole milk, warmed (110°F)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon

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

Step 1: Prepare the Dough

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the melted butter, egg, and yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 ½ hours, or until doubled in size.

Step 2: Make the Raspberry Filling

1. In a saucepan over medium heat, combine the raspberries, sugar, and cinnamon.
2. Sprinkle in the cornstarch and stir continuously until the mixture thickens, about 5 minutes.
3. Remove from heat and let cool completely.

Step 3: Assemble the Rolls

1. Roll out the dough on a floured surface into a 14×10-inch rectangle.
2. Spread the cooled raspberry filling evenly over the dough.
3. Starting from the long edge, tightly roll the dough into a log.
4. Slice into 12 equal pieces and place them in a greased 9×13-inch baking dish.
5. Cover and let them rise for another 30–45 minutes until puffy.

Step 4: Bake the Rolls

1. Preheat the oven to 350°F (175°C).
2. Bake for 20–25 minutes, or until golden brown.
3. Let the rolls cool slightly before glazing.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and zest.
2. Add milk, a little at a time, until the glaze reaches your desired consistency.

Step 6: Glaze and Serve

• Drizzle the lemon glaze over the warm rolls and serve immediately.

Variations

• Cream Cheese Frosting – Swap the lemon glaze for a rich cream cheese frosting.
• Nutty Addition – Sprinkle chopped pecans or walnuts into the raspberry filling for extra crunch.
• Chocolate Twist – Add a handful of mini chocolate chips for a raspberry-chocolate version.
• Orange Glaze – Substitute lemon juice and zest with orange for a different citrus touch.
• Dairy-Free Option – Use plant-based milk and butter for a dairy-free alternative.

Servings and Timing

• Servings: 12 rolls
• Prep Time: 20 minutes
• Rise Time: 2 hours
• Bake Time: 25 minutes
• Total Time: 2 hours 45 minutes

Storage and Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm rolls in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes.
• Freezing: Freeze unglazed rolls in an airtight container for up to 3 months. Thaw overnight in the fridge and warm before serving.

Frequently Asked Questions

How can I make these cinnamon rolls ahead of time?

You can prepare the rolls the night before, cover them, and refrigerate. Let them sit at room temperature for 30 minutes before baking.

Can I use frozen raspberries?

Yes! Just thaw them slightly and drain excess liquid to prevent the filling from being too runny.

What if my dough isn’t rising?

Make sure your yeast is fresh and that your milk is warm (but not too hot). Also, let the dough rise in a warm, draft-free place.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast without proofing. Just mix it directly into the dry ingredients and proceed with the recipe.

Why is my filling leaking out?

Rolling the dough too loosely or using too much filling can cause leaks. Try rolling tightly and sealing the edges well.

Can I double this recipe?

Absolutely! Just use two baking dishes and make sure your oven can accommodate both.

How do I get soft cinnamon rolls?

Avoid overbaking and make sure your dough is well-hydrated. The rolls should be slightly underbaked for maximum softness.

Can I make this dough in a stand mixer?

Yes! Use the dough hook attachment and knead for about 5 minutes on medium speed.

How do I adjust this recipe for high altitude?

Increase the flour by 2–4 tablespoons, decrease the yeast slightly, and watch the rise time, as dough rises faster at higher altitudes.

What other fruits can I use?

Strawberries, blueberries, or a mix of berries would work beautifully in place of raspberries.

Conclusion

Raspberry cinnamon rolls with lemon glaze are the perfect balance of tart, sweet, and spiced flavors wrapped in a soft, pillowy dough. Whether for a weekend breakfast, special occasion, or simply a sweet treat, these rolls are sure to impress. Try them with different variations to find your favorite twist!

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