Get ready for your kitchen to smell like pure heaven—these Raspberry Cinnamon Rolls with Lemon Glaze are the kind of home-baked treat you dream about. Imagine plush, pillowy rolls swirling with sweet cinnamon and juicy bursts of raspberry, all crowned in a sunshine-bright lemon glaze. Every bite strikes that perfect balance of tart, sweet, and spice, making them irresistible for breakfast, brunch, or a cheeky dessert. Whether you’re a cinnamon roll fanatic or just love sharing something extra special with loved ones, this recipe is about to become a go-to favorite!
Ingredients You’ll Need
The magic of these Raspberry Cinnamon Rolls with Lemon Glaze is in using simple, honest ingredients that shine. Every component in this recipe has a role to play, from creating fluffy dough to adding juicy pops of berry and finishing with that luscious, tangy glaze.
- Active dry yeast: Gives the rolls their beautiful rise and pillowy texture. Fresh yeast means extra-fluffy rolls every time!
- Warm milk (about 110°F): Activates the yeast and adds a tender richness to the dough.
- Granulated sugar: Sweetens the dough and helps the yeast grow.
- Large egg: Adds moisture and binds the dough for a soft, foolproof roll.
- Unsalted butter (melted and softened): Makes the dough tender and adds that signature homemade richness to both dough and filling.
- All-purpose flour: The backbone of the rolls, creating just the right structure.
- Salt: A pinch balances the sweetness and deepens the flavors.
- Fresh or frozen raspberries: The star of the show! Their tartness pairs perfectly with the sweet cinnamon swirl.
- Brown sugar: Lends a rich, molasses-y sweetness to the filling.
- Ground cinnamon: Warm, spicy-sweet, and utterly irresistible—cinammon rolls wouldn’t be the same without it!
- Powdered sugar: Essential for a smooth, glossy lemon glaze.
- Fresh lemon juice: Gives the glaze its bright, tangy kick that wakes up every bite.
- Lemon zest: Packs tons of citrusy aroma, making the glaze pop with flavor.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Activate the Yeast
Start by pouring your warm milk into a large mixing bowl, then gently sprinkle the active dry yeast over the top. Allow it to sit undisturbed for 5 to 10 minutes, until it’s foamy on the surface. This is your green light that the yeast is alive and ready to turn out beautifully puffy dough.
Step 2: Mix and Knead the Dough
Next, stir in the granulated sugar, egg, melted butter, flour, and salt. Once everything’s in, mix until a soft dough forms. Knead by hand or use a dough hook attachment for 5 to 7 minutes—you’re looking for a smooth, elastic dough that pulls away from the bowl. This step is the secret to a light, airy roll.
Step 3: First Rise
Place your dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free spot for about an hour. The dough should double in size, signaling that it’s ready to be transformed into gorgeous Raspberry Cinnamon Rolls with Lemon Glaze.
Step 4: Prepare the Filling
While the dough is rising, take a moment to mix together the brown sugar and cinnamon in a small bowl, then set it aside. If your butter for the filling isn’t soft yet, let it sit out as well—you want it nice and spreadable.
Step 5: Roll Out and Fill
After the dough has doubled, gently punch it down and move it to a floured surface. Roll it out into a 10 by 14-inch rectangle. Spread the softened butter all over, right up to the edges. Sprinkle the cinnamon sugar evenly, then scatter the raspberries across so every slice is bursting with fruit.
Step 6: Shape and Second Rise
Roll up the dough tightly from the long edge into a snug log, sealing the seam. Slice into 9 equal rolls using a sharp knife or a piece of unflavored dental floss (the cleanest trick for perfect spirals!). Nestle the rolls into a greased 9×9-inch baking dish, cover, and let them rise for another 30 to 40 minutes—this second rise means extra fluffy rolls!
Step 7: Bake to Golden Perfection
Pop your prepped rolls into a preheated 350°F oven and bake for 22 to 26 minutes, until they’re golden brown and your kitchen smells like a bakery. If the tops brown too quickly, loosely cover the pan with foil in the final minutes.
Step 8: Glaze and Enjoy
While the rolls are still warm (but not piping hot), whisk together the powdered sugar, fresh lemon juice, and lemon zest for your zippy glaze. Drizzle generously over the rolls so it glides into every swirl. Now, dig in while they’re soft and gooey—the best way to enjoy Raspberry Cinnamon Rolls with Lemon Glaze!
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
For a picture-perfect finish, sprinkle a few extra fresh raspberries and a bit of extra lemon zest on top just before serving. If you want even more flair, a dusting of powdered sugar never hurts—every bite will look as bright and inviting as it tastes.
Side Dishes
Pair these Raspberry Cinnamon Rolls with Lemon Glaze alongside a big bowl of seasonal fruit salad or a tangy yogurt parfait for a brunch that feels like a celebration. If you’re serving them for dessert, a scoop of vanilla ice cream or a dollop of whipped cream turns every roll into a decadent treat.
Creative Ways to Present
Try arranging the rolls on a rustic wooden board with fresh berries and edible flowers for a brunch table centerpiece. You can also stack two small rolls with a toothpick and a raspberry on top for a playful, eat-with-your-hands dessert at parties. For a special touch, nestle rolls in cupcake wrappers for easy serving and an adorable presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Cinnamon Rolls with Lemon Glaze covered at room temperature for one to two days. If your kitchen runs warm or you want them to last a little longer, pop them in an airtight container in the refrigerator, where they’ll stay fresh for up to four days.
Freezing
These rolls are freezer friendly! Once baked and cooled (before glazing), tightly wrap individual rolls or the entire pan with plastic wrap and aluminum foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and glaze just before serving for that fresh-baked taste.
Reheating
To bring your Raspberry Cinnamon Rolls with Lemon Glaze back to life, warm individual rolls in the microwave for about 20 seconds or until just heated through. If reheating the whole pan, cover loosely with foil and place in a 325°F oven for 10–15 minutes. Add glaze after warming if you haven’t already.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully—just scatter them straight from the freezer without thawing. This prevents excess moisture and keeps your filling perfectly gooey, not runny.
Can I prepare these rolls the night before?
Yes! Assemble the rolls completely and let them rise in the pan, then cover tightly and refrigerate overnight. In the morning, bring them to room temperature while the oven preheats, bake as directed, glaze, and enjoy a fuss-free special breakfast.
How do I make sure the rolls are fluffy and not dry?
The key is not to overbake and to make sure your yeast is active. Kneading until the dough is elastic and letting it rise in a warm spot ensures maximum fluffiness—check the rolls for golden tops and a soft center starting around 22 minutes in the oven.
How thin should I roll out the dough?
Aim for a rectangle about 10 by 14 inches and roughly 1/4 inch thick. This gives you the perfect swirls of cinnamon, raspberry, and soft dough in every bite, without the rolls becoming overly dense or tough.
Can I add nuts or other fruits to the filling?
Definitely! Chopped toasted pecans, walnuts, or even white chocolate chips make fabulous additions. If you’re feeling adventurous, try mixing in a handful of blueberries along with the raspberries for a fruity twist on the classic Raspberry Cinnamon Rolls with Lemon Glaze.
Final Thoughts
If you love baking treats that wow your family and friends, you have to try these Raspberry Cinnamon Rolls with Lemon Glaze. With their striking color, bright flavor, and pure comfort food vibes, they’re a recipe you’ll want to revisit again and again—so don’t be surprised if they disappear in a flash!
Print
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 25 minutes (plus 90 minutes rising)
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 9 rolls 1x
- Category: Breakfast or Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these Raspberry Cinnamon Rolls with Lemon Glaze. A perfect balance of sweet raspberries, warm cinnamon, and zesty lemon in every bite. These rolls are ideal for a decadent breakfast or a special dessert.
Ingredients
For the dough:
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (melted)
- 2¾ cups all-purpose flour
- ½ teaspoon salt
For the filling:
- ¾ cup fresh or frozen raspberries
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter (softened)
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Add sugar, egg, melted butter, flour, and salt. Mix until a soft dough forms. Knead until smooth. Let rise for 1 hour.
- Make the filling: Mix brown sugar and cinnamon. Roll out dough, spread butter, sprinkle cinnamon sugar, add raspberries. Roll into a log, cut into rolls. Let rise for 30–40 minutes.
- Bake: Preheat oven to 350°F. Bake rolls for 22–26 minutes.
- Prepare the glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
Notes
- If using frozen raspberries, do not thaw to avoid excess moisture.
- These rolls can be made the night before and baked in the morning after a second rise.
- Store leftovers covered at room temperature for 1–2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
