Raspberry Cinnamon Rolls with Lemon Glaze Recipe

If you have a sweet tooth and love a burst of fresh fruit in your pastries, the Raspberry Cinnamon Rolls with Lemon Glaze Recipe will quickly become one of your all-time favorites. Soft, fluffy cinnamon rolls get a vibrant makeover with the addition of juicy raspberries in the filling, and then each roll is topped with a zesty lemon glaze that brings a perfect balance of sweet and tart. This recipe is a wonderful twist on a classic treat that brightens up any breakfast, brunch, or afternoon snack with delightful flavors and irresistible aroma.

Ingredients You’ll Need

Simple, wholesome ingredients come together to create these stunning raspberry cinnamon rolls. Each one plays a crucial role, from the flour that builds the soft dough to the fresh raspberries that add juicy pops of flavor, creating the perfect harmony of taste and texture.

• 4 cups all-purpose flour: The foundation for a soft, elastic dough that rises beautifully.
• 1/4 cup granulated sugar: Adds subtle sweetness both in the dough and the filling.
• 2 teaspoons instant yeast: The magic agent for fluffy, airy rolls.
• 1 teaspoon salt: Enhances flavor and balances the sweetness.
• 1 1/4 cups lukewarm milk: Keeps the dough tender and activates the yeast.
• 1/4 cup + 1 tablespoon unsalted butter, melted: Adds richness and moisture.
• 1 tablespoon vegetable oil: Keeps the dough soft and easy to work with.
• 2 large eggs: Boosts structure and richness in the dough.
• 1/2 cup granulated sugar: For the sweet cinnamon-raspberry filling.
• 2 teaspoons ground cinnamon: The warming spice that defines cinnamon rolls.
• 1 cup fresh raspberries, finely chopped or minced: Adds fresh, tangy bursts of fruit.
• 1 cup powdered sugar: For the luscious lemon glaze.
• 1 tablespoon fresh lemon juice: Provides bright citrus zing.
• Zest of 1 lemon: Intensifies lemon flavor in the glaze.
• 1/2 teaspoon vanilla extract: Adds depth and balances tartness in the glaze.

How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Step 1: Mix the Dry Ingredients

Start by combining the all-purpose flour, granulated sugar, instant yeast, and salt in a large bowl. This dry mix forms the sturdy base for your dough and ensures the yeast is evenly distributed, so your rolls come out perfectly fluffy.

Step 2: Prepare the Wet Ingredients

In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. The warmth of the milk helps activate the yeast, while the fats from butter and oil enrich the dough, making it tender and flavorful.

Step 3: Combine Wet and Dry

Gradually pour the wet ingredients into the dry ones, stirring gently until a dough starts to form. Don’t worry if it seems sticky at first—this is exactly what will give you soft rolls once baked.

Step 4: Knead the Dough

Turn the dough out onto a floured surface and knead for about 8 to 10 minutes. This step strengthens the gluten, giving the dough elasticity and that perfect fluffy texture you want in a cinnamon roll.

Step 5: First Rise

Place the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot until it doubles in size, about an hour. This step is essential for those airy, light rolls we’re after.

Step 6: Prepare the Filling

While the dough is rising, mix together the half cup of granulated sugar with the ground cinnamon. Then, gently toss in the finely chopped fresh raspberries, ensuring they’re evenly coated—this mixture is what makes these rolls extra special.

Step 7: Shape the Rolls

Once your dough has risen, roll it out into a large rectangle. Spread the raspberry-cinnamon filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log, sealing the edge to keep everything together.

Step 8: Cut and Second Rise

Slice the dough log into 12 equal pieces and arrange them in a greased baking pan. Cover and allow these rolls to rise for another 30 minutes to get that fluffy lift right before baking.

Step 9: Preheat and Bake

Heat your oven to 375°F (190°C). Bake the rolls for about 25 minutes until golden brown and irresistibly fragrant. This is when the raspberry sweetness mingles with cinnamon warmth to create pure magic.

Step 10: Make the Lemon Glaze

While the rolls bake, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to create a bright and silky lemon glaze that perfectly complements the richness of the rolls.

Step 11: Glaze and Serve

Once the rolls come out of the oven, drizzle them generously with the lemon glaze while still warm. This final touch adds the perfect burst of citrus tang and sweetness, tying the whole Raspberry Cinnamon Rolls with Lemon Glaze Recipe together beautifully.

How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Garnishes

To enhance the presentation and flavor, sprinkle a few fresh raspberries or an extra pinch of lemon zest on top of the glazed rolls. A dusting of powdered sugar can add an elegant touch that makes these rolls look as good as they taste.

Side Dishes

Serve these cinnamon rolls alongside a cup of freshly brewed coffee or a smooth herbal tea for a comforting breakfast or brunch. A fresh fruit salad with citrus or berries pairs wonderfully, balancing the richness of the rolls with refreshing juiciness.

Creative Ways to Present

For a festive gathering, arrange your raspberry cinnamon rolls on a beautiful serving platter and garnish each roll with a small edible flower or mint leaf for a pop of color. You can also serve individual rolls in small ramekins or muffin tins for easy individual portions that impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh, perfect for savoring throughout the day without losing any of the delightful flavors.

Freezing

The Raspberry Cinnamon Rolls with Lemon Glaze Recipe freeze beautifully. Wrap individual rolls tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. When you want to enjoy one, just thaw overnight in the fridge and reheat gently.

Reheating

Warm your cinnamon rolls in the oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds until soft and gooey. You can drizzle extra lemon glaze after reheating to refresh the flavor and moistness.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries can be used, but make sure to thaw and drain them well to avoid excess moisture that could make the dough soggy. Gently pat them dry before incorporating into the filling.

Is it possible to make this recipe dairy-free?

Absolutely! Substitute the milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative for the melted butter. The texture and flavor will remain delightful.

How do I know when the dough has risen enough?

The dough should approximately double in size and look puffed and airy. A simple test is to gently press a fingertip into it; if the indentation springs back slowly, it’s ready for the next step.

Can I make the dough the night before?

Yes, for a convenient morning bake, prepare the dough, let it rise once, then punch it down and refrigerate overnight. Let it come to room temperature and complete shaping and the second rise before baking.

What if I don’t have lemon zest or lemon juice for the glaze?

You can substitute with a teaspoon of orange zest and a bit of orange juice for a citrus twist, or simply make a vanilla glaze by omitting the citrus altogether, though the lemon adds a unique brightness that complements the raspberries beautifully.

Final Thoughts

You truly cannot go wrong with the Raspberry Cinnamon Rolls with Lemon Glaze Recipe. Each bite offers a warm hug of cinnamon sweetness with tangy bursts of raspberry and lively lemon glaze that’s simply unforgettable. Give this recipe a try—your kitchen will smell like pure bliss, and your friends and family will love you even more for making such a delightful treat.

Print