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
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 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
