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Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze

Soft and fluffy Raspberry Cinnamon Rolls bursting with juicy fresh raspberries and a warm cinnamon sugar filling, topped with a tangy lemon glaze that perfectly balances sweetness and tartness. Ideal for breakfast, brunch, or dessert, these rolls combine classic comfort with a refreshing citrus twist for a visually stunning and delicious treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale

Dough

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup milk, warmed to about 110°F (43°C)
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ cup softened butter
  • 2 tablespoons melted butter (for brushing, optional)

Filling

  • ½ cup softened butter
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup fresh raspberries

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C) and dissolve the active dry yeast in it with a pinch of granulated sugar. Once frothy, combine the yeast mixture with flour, sugar, eggs, salt, and softened butter. Mix until a soft dough forms, then knead for about 8 minutes until smooth and elastic.
  2. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size. This step is key for light, fluffy rolls.
  3. Prepare the Filling: While the dough rises, mix softened butter, brown sugar, cinnamon, and gently fold in fresh raspberries. The butter and sugar create a gooey filling while the raspberries add bursts of sweetness.
  4. Roll and Fill the Dough: Once risen, punch down the dough and roll it out into a large rectangle on a floured surface. Spread the raspberry cinnamon filling evenly over the dough, distributing the berries carefully to avoid excess moisture in any spot.
  5. Shape the Rolls: Starting from the long side, tightly roll the dough into a log. Cut it into about 12 even pieces and place them in a greased baking dish, leaving space for a second rise.
  6. Second Rise: Cover the rolls and let them proof for 30-45 minutes until puffed up noticeably to ensure softness after baking.
  7. Bake the Rolls: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the tops are golden brown and the rolls are cooked through.
  8. Prepare Lemon Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust consistency with more sugar or juice if needed.
  9. Glaze and Serve: Once the rolls have cooled slightly, generously drizzle the lemon glaze over the warm rolls so it seeps into every nook. Serve fresh and enjoy!

Notes

  • Use Fresh Raspberries: Fresh berries provide vibrant flavor and avoid excess moisture that frozen may cause.
  • Don’t Skip the Second Rise: It ensures the rolls are tender and fluffy with plenty of air pockets.
  • Watch the Oven: Bake until just golden brown to avoid dry rolls.
  • Room Temperature Ingredients: Helps the dough come together smoothly and yeast activate properly.
  • Glaze While Warm: Applying glaze on warm rolls helps it melt into the crevices for maximum flavor.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 20g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: raspberry cinnamon rolls, lemon glaze, breakfast rolls, brunch recipe, cinnamon rolls, lemon icing, sweet rolls, homemade pastries