Oh, have I got a treat for you! This Raspberry Cinnamon Rolls with Lemon Glaze Recipe is an absolute showstopper for any brunch or cozy breakfast moment. The tender, fluffy rolls filled with a sweet cinnamon-brown sugar blend and bursting with fresh raspberries create an irresistible combination of flavors and textures—just imagine that soft dough giving way to juicy bursts of raspberry, then finished with a tangy, silky lemon glaze that brightens every bite. It’s the kind of recipe that makes your kitchen smell like happiness and your taste buds dance with joy. Trust me, once you try this, it’ll quickly become one of your all-time favorites!
Ingredients You’ll Need
Simple, fresh ingredients are the secret behind making these Raspberry Cinnamon Rolls sing. Each component plays a crucial role—from the creamy richness of butter to the brightness of lemon zest—bringing harmony to every bite.
- Whole milk (lukewarm): Activates the yeast and adds tenderness to the dough.
- Granulated sugar: Feeds the yeast for a perfect rise and adds subtle sweetness.
- Active dry yeast: The magic behind fluffy, airy rolls.
- Unsalted butter (melted): For richness and that melt-in-your-mouth texture in the dough.
- Salt: Balances sweetness and enhances overall flavor.
- Large eggs: Adds structure and richness to the dough.
- All-purpose flour: The foundation of the dough; provides the perfect chew.
- Vanilla extract: Infuses a warm, sweet aroma that pairs beautifully with cinnamon and raspberry.
- Unsalted butter (softened): Used in the filling to create a luscious cinnamon sugar layer.
- Brown sugar (packed): Adds a deep, caramel-like sweetness to the filling.
- Ground cinnamon: The classic spice that makes cinnamon rolls irresistible.
- Fresh raspberries: Bursting with tartness and color; frozen can be used but stay frozen for best texture.
- Powdered sugar: For the smooth, sweet lemon glaze that ties it all together.
- Lemon juice: Brings a refreshing zing to brighten the rolls.
- Lemon zest: Adds fragrant citrus oils for extra lemony goodness.
- Milk (for glaze consistency): Helps achieve that perfect drizzle-able glaze texture.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Step 1: Prepare the Dough
Start by waking up your yeast with warm milk and granulated sugar; you’ll know it’s ready when it’s frothy and alive. Then mix melted butter, salt, eggs, and vanilla in another bowl, combining everything gradually with your flour until the dough just comes together. This process ensures a soft, rich base that will yield those delightfully tender rolls you want.
Step 2: Knead the Dough
Now turn that dough onto a floured surface and knead it for about 5 to 7 minutes. The goal is a smooth, elastic feel, making sure gluten develops to give your rolls structure without toughness. Don’t have the time or energy? A stand mixer with a dough hook makes this a breeze. Once kneaded, pop the dough in a greased bowl and cover it. Let it rise somewhere warm until doubled in size—that’s when the magic really starts to happen!
Step 3: Make the Filling
While waiting for the dough, mix your brown sugar and cinnamon in a small bowl. This classic blend will deliver that irresistible cinnamon roll flavor, perfectly balanced with brown sugar’s caramel notes. The filling is simple but fundamental to the rolls’ character.
Step 4: Assemble the Rolls
Once your dough has puffed up like a fluffy cloud, punch it down gently and roll it out into a 16 by 12 inch rectangle. Spread softened butter evenly across the surface, then shower your cinnamon-sugar mix on top, and lastly toss on those whole raspberries. The bright pops of raspberry nestled within the cinnamon sugar layer create both fruity pockets and beautiful visual appeal.
Step 5: Shape the Rolls
Carefully roll the dough from the long edge into a tight log, ensuring the filling stays evenly distributed. Use a sharp knife or dental floss for clean cuts and slice the log into 12 equal pieces. Place these rounds in a greased 9 by 13 inch pan, leaving some space to breathe. Cover and let them rise again for 30 minutes, which helps them become even fluffier and ready to bake.
Step 6: Bake
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Slide the rolls into the oven and bake for 25 to 30 minutes or until they’re perfectly golden brown and cooked through. The aroma at this stage is absolutely heavenly — you’ll know it’s time when you see that gorgeous color and feel the subtle firmness of a well-baked roll.
Step 7: Make the Lemon Glaze
While the rolls bake, mix powdered sugar, lemon juice, lemon zest, and a bit of milk together until you get a smooth glaze. Adjust the milk for perfect drizzling consistency — it should be pourable but not runny. This glaze will bring a zesty brightness that perfectly balances the sweetness and fruitiness of the rolls.
Step 8: Glaze the Rolls
Let your beautiful rolls cool for about 5 minutes after baking to set slightly. Then drizzle that shimmering lemon glaze generously over the top while still warm, allowing it to soak in just a touch and add a glossy, tangy finish. This last step is what turns the rolls from amazing to unforgettable.
Step 9: Serve
Serve your Raspberry Cinnamon Rolls with Lemon Glaze warm for the ultimate experience. Each bite offers a gooey, fruity, and citrus-kissed delight that’s bound to brighten mornings and make any gathering special.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Garnishes
If you want to elevate presentation, consider sprinkling a few extra fresh raspberries or a light dusting of powdered sugar on top of the glaze. A tiny sprig of fresh mint adds a lovely herbal contrast and pretty pop of green that excites the eyes before the first bite.
Side Dishes
These rolls go wonderfully alongside fresh fruit salads, creamy yogurt parfaits, or even a hot cup of coffee or tea for a cozy brunch. Their richness pairs beautifully with lighter sides to balance the meal, making sure your guests savor every mouthful without feeling overwhelmed.
Creative Ways to Present
Try serving the rolls in a rustic wicker basket lined with a linen cloth for an inviting, bakery-style display. Alternatively, arrange individual rolls on small plates drizzled with a little extra glaze and garnished with lemon zest curls or edible flowers. For a fun twist, slice rolls horizontally and use them as sandwich bases with a dollop of mascarpone cheese and extra raspberries.
Make Ahead and Storage
Storing Leftovers
Wrap leftover rolls tightly in plastic wrap or store in an airtight container to keep them fresh. They’re best enjoyed within 2 to 3 days and can be kept at room temperature or refrigerated if your kitchen tends to be warm.
Freezing
You can freeze the baked rolls or the dough before the second rise. For baked, cool completely and freeze in a sealed container for up to 3 months. To freeze dough, wrap the log tightly in plastic wrap and place in a freezer bag; thaw and let rise before baking as usual. This versatility means you can enjoy fresh rolls any time with a little planning!
Reheating
To reheat, warm rolls in the oven at 300°F for about 10 minutes or microwave individually for 20-30 seconds until heated through. Adding a little extra drizzle of the lemon glaze after warming refreshes their flavor and texture beautifully.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just keep the frozen raspberries frozen when layering them onto the dough so they don’t make it too soggy. This way, they’ll retain their shape and flavor during baking.
Do I have to make my own lemon glaze?
The homemade lemon glaze is quick and elevates the rolls immeasurably. While store-bought glaze could work, making your own ensures fresh citrus brightness that complements the raspberries perfectly.
Can I make these rolls vegan?
You can substitute dairy milk with plant-based milk and swap butter for vegan butter alternatives. Use a flax or chia egg as an egg replacement. Keep in mind the texture might be slightly different but still delicious!
Is it okay to use frozen dough instead of fresh?
Fresh dough always produces the best texture for cinnamon rolls, but if you have frozen dough, make sure it’s fully thawed and risen before assembling and baking. This guarantees the rolls remain soft and fluffy.
How far ahead can I prepare these rolls?
You can prepare the dough and assemble the rolls the night before, then refrigerate them overnight for the second rise. Bake fresh in the morning for warm, fresh rolls without the hassle.
Final Thoughts
I can’t wait for you to try this Raspberry Cinnamon Rolls with Lemon Glaze Recipe and experience the beautiful balance of sweet, tart, and spicy in every bite. It’s one of those recipes that feels like a warm hug on a plate, perfect for sharing or indulging yourself. Gather your ingredients, roll up your sleeves, and enjoy the delicious memories you’ll create in your kitchen!
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the sweet and tangy flavors of Raspberry Cinnamon Rolls with a zesty Lemon Glaze. These soft, fluffy rolls are filled with a cinnamon-sugar and fresh raspberry mixture, then topped with a smooth lemon glaze that adds a refreshing finish to your breakfast or dessert.
Ingredients
Dough
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh raspberries (can use frozen, do not thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1–2 tablespoons milk (for consistency)
Instructions
- Prepare the Dough: In a small bowl, combine the lukewarm milk and granulated sugar. Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until it becomes frothy. In a separate large bowl, whisk together the melted butter, salt, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition until the dough starts to come together.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until it is smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, combine the packed brown sugar with ground cinnamon and set aside.
- Assemble the Rolls: Once the dough has doubled in size, punch it down to release the air. Roll it out on a floured surface into a 16 by 12-inch rectangle. Spread the softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture evenly on top, followed by sprinkling the fresh raspberries.
- Shape the Rolls: Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the log into 12 equal pieces. Arrange the rolls into a greased 9 by 13-inch baking pan, leaving a little space between each. Cover the pan and let the rolls rise for an additional 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until they turn golden brown and are fully cooked through.
- Make the Lemon Glaze: While the rolls bake, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust the milk quantity to desired consistency for drizzling.
- Glaze the Rolls: Remove the rolls from the oven and let them cool for 5 minutes. Drizzle the lemon glaze over the warm cinnamon rolls.
- Serve: Serve the Raspberry Cinnamon Rolls warm to enjoy a perfect combination of sweet, tart, and spiced flavors, ideal for breakfast or dessert.
Notes
- Do not thaw frozen raspberries before adding to the filling to prevent excess moisture.
- Ensure the milk is lukewarm to properly activate the yeast without killing it.
- Use dental floss or a sharp serrated knife to slice the rolls cleanly without squishing them.
- The glaze consistency can be adjusted with milk for a thicker or thinner drizzle.
- Store leftover rolls in an airtight container and reheat gently before serving.
