Description

Raspberry Cinnamon Rolls with Lemon Glaze combine soft, fluffy rolls perfectly spiced with cinnamon and bursting with fresh raspberries, topped with a tangy lemon glaze. This delightful treat offers a harmonious blend of warm spices, fruity tartness, and bright citrus flavors, making it ideal for brunch, breakfast, or dessert occasions.

Ingredients

Scale

Dough

3 ½ cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar, plus a pinch for yeast activation
1 tsp salt
¼ cup unsalted butter, softened
1 cup milk (lukewarm)
2 large eggs, beaten

Filling

½ cup unsalted butter, softened
¾ cup granulated sugar
2 tbsp ground cinnamon
1 cup fresh raspberries

Lemon Glaze

1 ½ cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Prepare the Dough: Warm the milk until lukewarm. Combine active dry yeast with warm milk and a pinch of sugar, letting it bloom for 5 to 10 minutes until frothy. In a large bowl, whisk together flour, sugar, and salt, then add softened butter, beaten eggs, and the yeast mixture. Knead into a smooth, elastic dough by hand or with a stand mixer fitted with a dough hook. Cover and let rise in a warm spot for about 1 hour or until doubled in size.
Prepare the Filling: In a small bowl, mix softened butter, sugar, and ground cinnamon until combined. Gently fold in fresh raspberries carefully to avoid crushing them, preserving their texture and juices.
Roll and Assemble: After the dough has doubled, punch it down gently and roll out into a 12 by 18 inch rectangle. Evenly spread the cinnamon-raspberry filling over the surface, reaching all corners. Starting from the longer edge, roll the dough tightly into a log. Pinch edges to seal and slice into 12 equal rolls.
Second Rise and Bake: Place the sliced rolls in a buttered baking dish, leaving space between each. Cover and let rise 30–45 minutes until puffed. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
Make the Lemon Glaze: While rolls bake, whisk powdered sugar, fresh lemon juice, and lemon zest together until smooth. Adjust consistency with more lemon juice or powdered sugar if necessary.
Glaze and Serve: Drizzle the warm rolls generously with lemon glaze as soon as they come out of the oven. Allow glaze to set slightly before serving for a sticky, tangy finish.

Notes

Use fresh raspberries and freshly squeezed lemon juice for best flavor.
Keep the dough in a warm place to rise properly and yield light, fluffy rolls.
Avoid overfilling to prevent leaks and difficulties when rolling.
Use unwaxed dental floss to slice rolls cleanly and maintain shape.
Apply lemon glaze while rolls are warm to allow it to soak in perfectly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: raspberry cinnamon rolls, lemon glaze, cinnamon rolls, sweet rolls, brunch recipe, baked goods, breakfast pastries