Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Imagine biting into a soft, pillowy swirl of dough swirling with a tart raspberry filling, cinnamon warmth, and a sparkling drizzle of zingy lemon glaze—this is exactly what you’ll get with Raspberry Cinnamon Rolls with Lemon Glaze. These sweet rolls combine everything you love about classic cinnamon buns but add fresh berries and a burst of citrus that wakes up your taste buds. It’s the sort of treat you bake for weekend brunch or whenever you want to brighten someone’s day, and it just happens to be a total showstopper from start to finish.
Ingredients You’ll Need
The magic behind Raspberry Cinnamon Rolls with Lemon Glaze is in the simple, quality ingredients. Each one plays a key role—whether that’s tenderizing the dough, sweetening the filling, or giving the glaze its sunny sparkle. Here’s what you’ll need to make every delightful layer shine:
- Warm milk (1 cup, 110°F): Activates the yeast and gives the dough an extra-tender crumb.
- Active dry yeast (2¼ teaspoons): Helps your rolls rise beautifully and get fluffy.
- Granulated sugar (½ cup): Sweetens the dough just enough and feeds the yeast for a good rise.
- Large eggs (2, room temperature): Add richness and help create a pillowy texture.
- Unsalted butter (6 tablespoons, melted): Gives the rolls their signature softness, plus buttery flavor.
- Vanilla extract (1 teaspoon): Rounds out the sweetness with aromatic undertones.
- Salt (1 teaspoon): Sharply balances the flavors so the sweetness shines.
- All-purpose flour (4½ cups): Builds the supporting structure for rolls that are tender but not dense.
- Raspberry preserves or jam (¾ cup): Delivers concentrated berry flavor and natural sweetness in every swirl.
- Fresh raspberries (1½ cups): Pop with tartness and create juicy bursts in each bite.
- Ground cinnamon (2 teaspoons): Offers warm spice and that nostalgic cinnamon bun aroma.
- Brown sugar (¼ cup, light or dark): Melts into the filling for gooey, caramel-like layers.
- Cornstarch (1 tablespoon): Helps thicken the fruit filling so it doesn’t get soupy.
- Butter, softened (2 tablespoons, for spreading): Ensures the filling glides over the dough and amps up the richness.
- Powdered sugar (1 cup, for glaze): Makes for a silky, sweet lemon glaze that drapes over each roll.
- Fresh lemon juice (2 tablespoons, for glaze): Adds fresh, bright tartness to balance the sweetness.
- Lemon zest (1 teaspoon, for glaze): Gives the glaze a fragrant citrus boost.
- Milk (1–2 tablespoons, for glaze): Adjusts the glaze texture so it’s perfectly pourable.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Make the Dough
Start by combining your warm milk and active dry yeast in a large bowl or stand mixer. Let the mix sit for 5–10 minutes until it turns foamy, which means your yeast is alive and ready to work its magic. Next, add sugar, eggs, melted butter, vanilla, and salt, mixing until smooth. Stir in the flour, one cup at a time, until a soft dough forms. Knead it for 5–7 minutes, either by hand or with a dough hook, until it’s smooth and elastic. This step transforms a shaggy mix into a cloud-like dough that promises pillowy rolls. Set the dough into a greased bowl, cover it, and let it rise in a warm spot for about an hour until it’s doubled in size—it’s always exciting to see the transformation!
Step 2: Mix the Filling
While your dough rises, get the filling ready. In a small bowl, combine the ground cinnamon, brown sugar, and cornstarch. Cornstarch might seem unusual, but it’s essential—once the berries and preserve hit the heat, it keeps all those gorgeous juices from running out. This mix will swirl throughout the rolls, creating a gooey, cinnamon-laced center that’s simply irresistible.
Step 3: Roll Out and Fill
After your dough has doubled in size, turn it out onto a lightly floured surface. Gently roll it into a 16×12-inch rectangle—the perfect surface for lots of swirls. Spread the softened butter all over, then evenly layer on the raspberry preserves, making sure you get to every edge. Scatter the cinnamon sugar mixture on next, followed by a generous sprinkle of fresh raspberries. These steps ensure every bite has sweet, tart, and spiced notes that make these Raspberry Cinnamon Rolls with Lemon Glaze unforgettable.
Step 4: Roll, Slice, and Proof Again
Beginning at one long edge, roll the dough up tightly into a log. Don’t rush—tight rolling means beautiful spirals when you slice into it! Once rolled, cut into 12 even pieces using a sharp knife or a piece of unflavored dental floss for clean cuts. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30–40 minutes, allowing the rolls to puff and get irresistibly fluffy.
Step 5: Bake
Preheat your oven to 350°F. Bake the risen rolls for 25–30 minutes, or until they’re golden brown on top and cooked through the center. The aroma alone will gather everyone in the kitchen. If your rolls start to brown too quickly, you can loosely tent the pan with foil to prevent burning and ensure a soft, tender crumb underneath that gorgeous berry swirl.
Step 6: Make the Lemon Glaze
While the rolls cool just slightly, whisk together the powdered sugar, fresh lemon juice, lemon zest, and enough milk to achieve that ideal drizzle-worthy consistency. The lemon glaze is what sets these Raspberry Cinnamon Rolls with Lemon Glaze apart—pour it over while the rolls are still a bit warm so it sinks into every spiral and glaze-drips down the sides in the most tempting way.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
To accentuate the raspberry and lemon flavors, try garnishing your rolls with some extra fresh raspberries or a few more flecks of lemon zest sprinkled over the glaze. A dusting of powdered sugar on top gives that bakery-fresh look, and if you want to take things up a notch, a few edible flowers can give your Raspberry Cinnamon Rolls with Lemon Glaze serious brunch centerpiece status.
Side Dishes
These sweet rolls are stars on their own, but pair beautifully with sides to round out a brunch spread. A big bowl of fresh fruit, some softly scrambled eggs, or a Greek yogurt parfait with granola all complement the rolls’ brightness and add balance to breakfast or a cozy dessert table.
Creative Ways to Present
Serve your Raspberry Cinnamon Rolls with Lemon Glaze straight from the pan for a rustic, comforting feel, or stack them on a pretty cake stand for a special-occasion shine. For parties, try arranging rolls on individual plates with a little extra glaze drizzled tableside, or bake them in a cast-iron skillet for a showy, rustic effect that keeps them warm longer.
Make Ahead and Storage
Storing Leftovers
Extra rolls will keep for two to three days at room temperature if you store them in an airtight container. The lemon glaze may soften a bit as it sits, but the raspberry-cinnamon flavor intensifies, making the leftovers just as tempting for a midnight snack or an easy sweet breakfast the next day.
Freezing
You can freeze Raspberry Cinnamon Rolls with Lemon Glaze before or after baking. For make-ahead prep, freeze the unbaked, shaped rolls (without glaze) tightly covered in the baking dish; thaw overnight in the fridge, bring to room temp and bake when ready. For baked rolls, let them cool completely, wrap well, and freeze up to 2 months. Glaze after reheating so it stays glossy and fresh.
Reheating
For best texture, reheat a single roll in the microwave for about 15 seconds, or cover a pan of rolls with foil and warm in a 300°F oven for 10 minutes. If you’ve already glazed the rolls, the lemony icing will melt just slightly, seeping into the rolls for an even dreamier bite. If stored unglazed, add the lemon glaze after reheating for fresh decadence.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Just thaw the raspberries and drain off any excess juice before using. This helps the filling stay thick and prevents the rolls from becoming soggy, ensuring your Raspberry Cinnamon Rolls with Lemon Glaze have the best texture.
How can I speed up the dough rising process?
To give your dough a head start, place the covered bowl in a slightly warm (but off) oven or near a sunny window. Dough rises best between 75°F to 85°F, and using fresh yeast always makes a big difference in puffiness and texture.
What’s the best way to cut these rolls evenly?
A sharp, non-serrated knife works, but using unflavored dental floss gives you the cleanest slices. Slide the floss under the rolled log, cross the ends over the top, and pull gently—it will slice through cleanly without squishing your beautiful swirls.
Can I make Raspberry Cinnamon Rolls with Lemon Glaze dairy-free?
Yes! Simply substitute a non-dairy milk (like almond or oat milk) and use dairy-free butter in both the dough and filling. The glaze can be made with your favorite plant-based milk, and the result is still decadently soft and flavorful.
How do I prevent the fruit from leaking out?
Mixing the brown sugar with cornstarch helps bind the berry juices as they bake. Also, don’t overload the dough with filling—spread the raspberry preserves and berries in an even, thin layer for the neatest rolls and the perfect swirl of flavor in every bite.
Final Thoughts
If you’re craving a breakfast treat that’s both comfortingly familiar and full of bright, happy flavors, Raspberry Cinnamon Rolls with Lemon Glaze are truly a must-make. Whether you’re celebrating a special moment or just want to make an ordinary day extraordinary, these rolls never fail to wow. Grab your apron, gather a few friends or family, and don’t be surprised when everyone keeps coming back for just one more bite!
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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 raspberries and warm cinnamon wrapped in a soft, fluffy dough, topped with a zesty lemon glaze. These Raspberry Cinnamon Rolls with Lemon Glaze are perfect for a cozy breakfast or a special 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: In a large bowl or stand mixer, combine warm milk and yeast. Let sit until foamy. Add sugar, eggs, melted butter, vanilla, and salt. Gradually add flour, knead until smooth. Let rise.
- Filling: Combine cinnamon, brown sugar, and cornstarch. Roll out dough, spread butter, raspberry preserves, cinnamon sugar, and raspberries. Roll into a log, cut into rolls, place in baking dish. Let rise again.
- Preheat oven. Bake rolls until golden brown.
- Lemon Glaze: Whisk together powdered sugar, lemon juice, zest, and milk. Drizzle over warm rolls.
Notes
- For a shortcut, use store-bought dough.
- Thaw and drain frozen raspberries before use.
- Add extra lemon zest for a tangier 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
