Irresistible Raspberry Cinnamon Rolls with Lemon Glaze
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Raspberry Cinnamon Rolls with Lemon Glaze
Freshly baked Raspberry Cinnamon Rolls with Lemon Glaze combine tender, sweet yeast rolls swirled with a luscious raspberry and cinnamon filling, topped with a bright and tangy lemon glaze. This recipe offers a perfect balance of fruity, spicy, and citrus flavors with a soft, fluffy texture—ideal for brunch, breakfast, or dessert, and easy enough for beginner bakers to enjoy.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- ¼ tsp salt
Filling Ingredients
- 1 ½ cups fresh raspberries
- 1 ½ tsp ground cinnamon
- 2 tbsp granulated sugar
- (Optional) ¼ cup chopped toasted almonds or pecans
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- (Optional) pinch of ground ginger or nutmeg
Instructions
- Prepare the Dough: Warm the milk gently to about 110°F (43°C). Dissolve the active dry yeast with a pinch of sugar in the warm milk and let it activate for 5-10 minutes until foamy. In a large bowl, combine the activated yeast mixture with flour, granulated sugar, melted butter, egg, and salt. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Make the Filling: In a bowl, gently mash fresh raspberries with ground cinnamon and granulated sugar, keeping a slightly chunky texture. If desired, stir in chopped toasted nuts for extra crunch.
- Assemble the Rolls: Once the dough has doubled in size, roll it out on a floured surface into a large rectangle approximately ¼ inch thick. Spread the raspberry cinnamon filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log. Slice the log into individual rolls about 1.5 to 2 inches thick.
- Final Proofing and Baking: Grease a baking dish and arrange the rolls cut-side up, leaving a little space between each. Cover loosely with a clean towel and allow the rolls to rise again for 30 to 45 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked.
- Prepare and Drizzle the Lemon Glaze: In a bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and optional spices until smooth. Let the baked rolls cool for about 10 minutes, then drizzle the lemon glaze generously over the top to add a bright, tangy finish.
Notes
- Warm liquids should be lukewarm (not hot) to avoid killing the yeast.
- Do not overfill the rolls; use just enough raspberry filling to keep them moist without leaking.
- Allow the rolls to cool 10 minutes before glazing for the best texture.
- Slice rolls evenly using dental floss or a serrated knife to avoid squishing.
- Use fresh lemon juice and zest for a brighter, more flavorful glaze.
- Frozen raspberries can be used if thawed and excess juice is drained.
- Dough rise time will vary depending on room temperature but usually takes 1 to 1.5 hours.
- For a dairy-free version, substitute milk with plant-based milk and butter with vegan butter.
- Prepared rolls can be refrigerated overnight after slicing; bake the next morning adding a few extra minutes to baking time.
- Roll the dough to about ¼ inch thickness for fluffy rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Raspberry cinnamon rolls, lemon glaze cinnamon rolls, yeast rolls, breakfast pastries, raspberry pastries, cinnamon rolls with fruit, lemon glazed rolls
