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
Scale
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
