Raspberry Cinnamon Rolls with Lemon Glaze Recipe
If you want a brunch showstopper or a sweet breakfast that feels truly special, Raspberry Cinnamon Rolls with Lemon Glaze are a treat you just can’t miss. These fluffy, homemade rolls are swirled with bright raspberry jam, studded with juicy berries, and finished with an irresistible zesty lemon glaze. Every bite balances warm cinnamon spice, sweet-tart fruitiness, and that pop of citrus for a flavor combination that’s both comforting and refreshing. Trust me, there’s nothing quite like pulling apart a warm roll and savoring all those vibrant, gooey layers—it feels like a little slice of weekend heaven!
Ingredients You’ll Need
These Raspberry Cinnamon Rolls with Lemon Glaze come together with simple pantry staples and a handful of vibrant, fresh ingredients. Each one plays a special part, highlighting the rolls’ tender crumb, colorful filling, or bright glaze.
- Warm milk (1 cup, 110°F): The key to activating the yeast for that pillowy dough—use a thermometer to get it just right.
- Active dry yeast (2¼ teaspoons): Brings the rolls to life, ensuring they rise beautifully in the oven.
- Granulated sugar (½ cup): Sweetens the dough and helps the yeast grow.
- Eggs (2 large, room temperature): Create rich, fluffy rolls—let them sit out so your dough comes together smoothly.
- Unsalted butter (6 tablespoons, melted): Adds flavor and gives the dough its irresistible tenderness.
- Vanilla extract (1 teaspoon): Adds a warm, sweet undertone that pairs perfectly with berries and cinnamon.
- Salt (1 teaspoon): Balances the sweetness and deepens all the other flavors.
- All-purpose flour (4½ cups): The backbone of the rolls—measure carefully for the perfect texture.
- Raspberry preserves or jam (¾ cup): Swirled through the filling for fruity tartness and gorgeous color.
- Fresh raspberries (1½ cups): Bursts of juicy flavor tucked into every bite.
- Ground cinnamon (2 teaspoons): Classic warmth that defines every cinnamon roll.
- Brown sugar (¼ cup, light or dark): gives rich, caramel notes to the filling.
- Cornstarch (1 tablespoon): Helps thicken the raspberry filling so it stays beautifully swirled, not watery.
- Butter (2 tablespoons, softened—for spreading): A thin layer on the dough ensures every bite is tender and flavorful.
- Powdered sugar (1 cup): The base of the silky-smooth lemon glaze.
- Fresh lemon juice (2 tablespoons): Cuts through sweetness and wakes up the whole recipe.
- Lemon zest (1 teaspoon): Intensifies that sparkly citrus zing in the glaze.
- Milk (1–2 tablespoons, for glaze): Just enough to reach the perfect pourable consistency.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Make and Proof the Dough
Start by combining your warm milk and yeast in a large bowl or stand mixer; wait for it to get foamy and bubbly, signaling that your yeast is alive and ready to work its magic. Add the sugar, eggs, melted butter, vanilla, and salt, mixing until smooth. Gradually incorporate the flour, one cup at a time, then knead for 5–7 minutes until the dough springs back when touched and feels luxuriously soft. Let it rise in a greased bowl, covered, in a cozy warm spot for about an hour—watching it double in size is always so satisfying!
Step 2: Prepare the Filling
While your dough is rising, stir together brown sugar, cinnamon, and cornstarch in a small bowl. The cinnamon fills your kitchen with cozy aromas, while the cornstarch will help the jam stay nestled in the swirl. When your dough is ready, roll it out into a big 16×12-inch rectangle—big enough for lots of raspberry ribboning in every roll.
Step 3: Assemble the Raspberry Cinnamon Rolls
Spread the softened butter all over your rolled-out dough, then slather generously with raspberry preserves or jam for sweetness and a beautiful pink hue. Sprinkle the cinnamon-sugar mixture evenly, then scatter the fresh raspberries—each bite will hold a little ruby treasure! Starting from the long edge, carefully roll it all up into a tight log, then slice into 12 even rolls for best presentation.
Step 4: Second Rise and Bake
Line up your rolls in a greased 9×13-inch baking dish, cover, and let them puff up again for about 30–40 minutes. This second rise ensures those irresistible, soft swirls you crave. Once they look pillowy, bake in a preheated 350°F oven for 25–30 minutes. When they emerge, golden on top and gooey in the center, the hardest part is letting them cool just enough for the glaze!
Step 5: Make and Drizzle the Lemon Glaze
While the rolls are still warm (but not too hot), whisk together the powdered sugar, fresh lemon juice, lemon zest, and milk to make a bright, silky glaze. Drizzle generously, letting it seep into all the nooks and crannies. This lemon finish is what truly makes these Raspberry Cinnamon Rolls with Lemon Glaze unforgettable!
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
To make your Raspberry Cinnamon Rolls with Lemon Glaze truly sparkle, sprinkle a little extra lemon zest on top or add a few fresh raspberries before serving. These simple garnishes add pops of color and an extra burst of fresh flavor—plus, they make the rolls look bakery-shop beautiful!
Side Dishes
Pair your cinnamon rolls with tangy Greek yogurt, a fresh fruit salad, or even a vibrant smoothie bowl. The creamy and fresh sides are fantastic for balancing out the rolls’ sweetness and add a lovely contrast in color and texture to your breakfast or brunch table.
Creative Ways to Present
For a special occasion, serve the rolls on a pretty cake stand or in a basket lined with a colorful napkin. You can even arrange them in a circular pattern on a platter, or drizzle extra glaze tableside for interactive fun. For brunch parties, try making mini rolls for a bite-sized treat everyone can enjoy!
Make Ahead and Storage
Storing Leftovers
If you somehow find yourself with extras, Raspberry Cinnamon Rolls with Lemon Glaze keep well at room temperature in an airtight container for up to two days. They’ll stay soft and moist, especially if you keep them tightly covered to prevent them from drying out.
Freezing
Want to savor that homemade magic later? Freeze the baked, unglazed rolls in a single layer on a baking tray, then transfer to a freezer bag once solid. They’ll keep beautifully for up to 2 months. When ready to serve, simply thaw and add a fresh drizzle of lemon glaze for that “just baked” taste.
Reheating
To bring leftover rolls back to life, microwave individual portions for about 15–20 seconds or reheat a whole pan in a 300°F oven, covered, for 10 minutes. Add fresh glaze after reheating if you want them extra gooey and impressive once again!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain them thoroughly first, so your filling doesn’t get watery. This small swap ensures your Raspberry Cinnamon Rolls with Lemon Glaze stay perfectly swirled and flavorful.
What yeast should I use—active dry or instant?
Either works, but active dry yeast is best here. If you only have instant yeast, you can mix it right into the flour without blooming it first, but keep an eye on rising times—they may move a bit faster!
My dough is sticky—what should I do?
If your dough feels too sticky to handle, add a tablespoon of flour at a time during kneading until it’s soft and smooth, but not dry. Humidity and flour brands can cause minor differences, so don’t be afraid to adjust lightly.
How do I make these rolls ahead for brunch?
Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise before baking. This makes Raspberry Cinnamon Rolls with Lemon Glaze a fuss-free brunch star!
Can I double the lemon glaze?
Absolutely! If you love things extra gooey or like to drizzle a fresh shower of glaze tableside, simply double the glaze ingredients. Don’t forget an extra pinch of lemon zest for even more zing.
Final Thoughts
If you’re ready for a bakery-worthy treat that’s bursting with the bright, cozy flavors of raspberry and lemon, you owe it to yourself to bake a batch of Raspberry Cinnamon Rolls with Lemon Glaze. There’s truly nothing like the aroma that fills your home or that first warm, gooey bite. Invite some friends or treat yourself—you’re in for a real delight!
Print
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberry filling and warm cinnamon spice wrapped in a soft, fluffy dough, topped with a tangy lemon glaze. These Raspberry Cinnamon Rolls with Lemon Glaze are perfect for breakfast or dessert.
Ingredients
Dough:
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4½ cups all-purpose flour
Filling:
- ¾ cup raspberry preserves or jam
- 1½ cups fresh raspberries
- 2 teaspoons ground cinnamon
- ¼ cup brown sugar (light or dark)
- 1 tablespoon cornstarch
- 2 tablespoons butter, softened (for spreading)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Dough Preparation: Combine warm milk and yeast, then add sugar, eggs, melted butter, vanilla, and salt. Mix in flour gradually to form a dough. Knead until smooth, then let rise.
- Filling Assembly: Roll out dough, spread butter, raspberry preserves, cinnamon sugar mixture, and raspberries. Roll dough, cut into rolls, place in a baking dish, and let rise.
- Baking: Preheat oven, bake rolls until golden brown.
- Lemon Glaze: Whisk together powdered sugar, lemon juice, zest, and milk. Drizzle over warm rolls.
Notes
- Shortcut: Use store-bought dough.
- Frozen raspberries: Thaw and drain before use.
- Extra zing: Add more lemon zest to the glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 19g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
