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Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze are soft and fluffy breakfast treats featuring a sweet and tangy raspberry filling swirled with warm cinnamon and topped with a bright, zesty lemon glaze. Perfect for breakfast, brunch, or dessert, these visually stunning rolls offer a delightful fusion of fruity and spicy flavors with a tender, airy texture.

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

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup warm milk (about 110°F/43°C)
  • 1 large egg
  • 1/2 teaspoon salt

Filling Ingredients

  • 1 cup fresh or frozen raspberries
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, softened (for spreading)

Lemon Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Dough: Activate the yeast by combining it with warm milk. In a separate bowl, mix sugar, melted butter, egg, and salt. Gradually add flour and mix until a smooth dough forms. Knead for 8 to 10 minutes until elastic and soft. Place dough in a greased bowl, cover, and let it rise until doubled in size (about 1 to 1.5 hours).
  2. Make the Raspberry Filling: While the dough rises, lightly mash the raspberries with sugar and cinnamon to create a juicy, sweet-spiced filling.
  3. Roll and Fill the Dough: Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread softened butter evenly across the dough, then sprinkle the raspberry filling over it. Roll the dough tightly into a log and cut into 12 even slices.
  4. Second Rise: Place the rolls in a greased baking dish or on parchment-lined trays. Cover and allow them to rise again until puffy and nearly doubled, about 30 to 45 minutes.
  5. Bake to Perfection: Bake the rolls at 350°F (175°C) for 25 to 30 minutes or until golden brown on top, making sure centers are cooked through without over-browning.
  6. Prepare the Lemon Glaze: Mix powdered sugar with freshly squeezed lemon juice and lemon zest until smooth and pourable. Adjust consistency with additional sugar or lemon juice if necessary.
  7. Glaze and Serve: Drizzle the warm lemon glaze generously over the warm rolls so it seeps into every crevice. Serve immediately to enjoy the best combination of soft, sweet, and tangy flavors.

Notes

  • Use milk and butter warmed to the correct temperature to activate yeast effectively without killing it.
  • Allow the dough ample time to rise fully for tender, fluffy rolls.
  • Prevent soggy bottoms by baking in a sturdy dish or on parchment paper-lined trays.
  • If using frozen raspberries, thaw and drain well to avoid excess moisture in the dough.
  • Apply the lemon glaze while rolls are warm—not hot—for optimal absorption without melting it away.
  • Author: Lina
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 320
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Raspberry cinnamon rolls, lemon glaze, sweet rolls, breakfast pastries, cinnamon rolls, fruity dessert