Raspberry Cinnamon Rolls with Lemon Glaze

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Oh, my friend, let me tell you—these Raspberry Cinnamon Rolls with Lemon Glaze are about to become your new obsession. Imagine soft, pillowy rolls swirled with juicy raspberry filling and a hint of cinnamon, all topped with a bright, tangy lemon glaze that drips into every crevice. It’s a flavor explosion that’s part dessert, part breakfast, and 100% irresistible. Trust me, once you’ve made these, you’ll be looking for any excuse to bake another batch—birthday brunch, rainy Sunday mornings, or just because you deserve something amazing. Let’s dive in, shall we?

Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze

This recipe isn’t just a sweet treat—it’s an experience! Whether you’re sharing them with friends, surprising your family, or sneaking one for yourself with a cup of coffee, these rolls are a surefire crowd-pleaser. Here’s why:

1. Irresistibly Flavorful

The combination of tart raspberries, warm cinnamon, and zesty lemon glaze creates a symphony of flavors that dance on your palate.

2. Soft and Fluffy Texture

The dough is like a cloud, perfectly tender and begging to be pulled apart.

3. Perfect for Any Occasion

From brunch to dessert, these cinnamon rolls fit right in—fancy enough for a celebration, yet simple enough for everyday indulgence.

4. Customizable

You can easily swap raspberries for your favorite berries or tweak the glaze with orange or lime zest for a twist.

5. Easy-to-Follow Recipe

Even if you’re not a seasoned baker, you’ll be able to pull off this recipe with ease. Pinky promise.

Ingredients

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Dough

Flour: Provides structure and creates a soft, fluffy texture.
Yeast: The secret to that irresistible rise.
Milk: Adds moisture and richness.
Butter: Makes the dough tender and flavorful.
Sugar: Sweetens the dough and feeds the yeast.
Eggs: Bind the ingredients together for a smooth dough.

For the Raspberry Filling

Raspberries: Fresh or frozen, these bring a burst of tartness.
Sugar: Balances the tartness of the berries.
Cornstarch: Thickens the filling to avoid sogginess.
Cinnamon: Adds a warm, comforting spice.

For the Lemon Glaze

Powdered Sugar: Creates a smooth, sweet base for the glaze.
Lemon Juice: Brightens the flavor and balances the sweetness.
Lemon Zest: Adds a burst of citrusy aroma.

Instructions

Step 1: Make the Dough

In a large bowl, combine the flour, sugar, and yeast. Warm the milk and butter together until just melted, then mix into the dry ingredients. Add eggs and knead until the dough is smooth and elastic. Cover and let rise until doubled in size.

Step 2: Prepare the Filling

In a small saucepan, heat the raspberries, sugar, and cornstarch until thickened. Stir in cinnamon, then set aside to cool.

Step 3: Assemble the Rolls

Roll out the dough into a large rectangle. Spread the raspberry filling evenly over the surface. Starting from one long side, roll the dough tightly into a log and slice into rolls.

Step 4: Let Them Rise

Place the rolls into a greased baking dish, cover, and let them rise again until puffy.

Step 5: Bake to Perfection

Preheat your oven and bake the rolls until golden brown and fragrant. The aroma will tell you they’re ready before your timer does.

Step 6: Add the Lemon Glaze

Mix powdered sugar, lemon juice, and zest into a smooth glaze. Drizzle generously over the warm rolls and watch it seep into all those lovely layers.

Step 7: Serve and Enjoy

Serve warm and savor the perfect balance of sweet, tart, and spicy goodness.

Additional Tips

Make Ahead: Prepare the rolls the night before, store in the fridge, and bake fresh in the morning.
Storage: Leftovers keep well in an airtight container at room temperature for up to 2 days.
Freezing: Freeze unbaked rolls after slicing; thaw overnight and bake fresh.
Reheating: Pop a roll in the microwave for 10–15 seconds to recreate that fresh-out-of-the-oven warmth.

FAQ

Q1: Can I use frozen raspberries?

A1: Absolutely! Just thaw and drain them before using to avoid extra moisture.

Q2: Can I substitute lemon juice with orange?

A2: Yes, orange juice and zest work beautifully for a citrusy twist.

Q3: Can I make the dough without a stand mixer?

A3: Totally! You can knead it by hand—just expect a mini workout.

Q4: How do I prevent the filling from leaking?

A4: Roll the dough tightly and avoid overfilling. A little leakage is normal and adds to the charm.

Q5: Can I make this recipe vegan?

A5: Swap milk and butter for plant-based alternatives, and use a flax egg substitute.

Conclusion

There’s something magical about baking these Raspberry Cinnamon Rolls with Lemon Glaze—watching the dough rise, spreading that vibrant filling, and finally, drizzling on the glaze. It’s not just about the end result (though it’s delicious); it’s about the joy of creating something special from scratch. So grab your apron, preheat that oven, and treat yourself to this delightful recipe. You’ve earned it!

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Raspberry Cinnamon Rolls with Lemon Glaze

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These Raspberry Cinnamon Rolls are bursting with fresh raspberry flavor and the warm spice of cinnamon, topped with a tangy lemon glaze for the ultimate treat. Perfect for any occasion, they’re soft, gooey, and absolutely irresistible

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Dough:

    • 1 cup warm milk – around 110°F for proper yeast activation.
    • 2 1/4 tsp active dry yeast – one standard packet.
    • 1/4 cup granulated sugar – adds slight sweetness.
    • 1/4 cup melted butter – gives richness to the dough.
    • 1 tsp salt – enhances the overall flavor.
    • 2 eggs – room temperature for smoother mixing.
    • 4 cups all-purpose flour – or use gluten-free 1:1 flour as a substitute.

    For the Filling:

    • 1 cup raspberries – fresh or frozen, slightly mashed for spreadability.
    • 1/2 cup granulated sugar – balances tartness of raspberries.
    • 1 tbsp cinnamon – for classic cinnamon roll flavor.
    • 2 tbsp melted butter – helps the sugar stick to the dough.

    For the Lemon Glaze:

    • 1 cup powdered sugar – creates a smooth, sweet glaze.
    • 2 tbsp lemon juice – adds tartness and brightness.
    • 1 tbsp melted butter – for richness in the glaze.
    • 1 tsp lemon zest – amplifies the citrus flavor.

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, dissolve yeast in warm milk (around 110°F). Let sit for 5 minutes until frothy.
  2. Add sugar, melted butter, salt, eggs, and flour. Mix until a dough forms.
  3. Knead on a floured surface for 5 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Filling

  1. Combine sugar and cinnamon in a small bowl.
  2. Roll out dough into a large rectangle (1/4-inch thick).
  3. Brush melted butter over the dough and sprinkle with cinnamon sugar.
  4. Scatter raspberries evenly across the surface.

Step 3: Form the Rolls

  1. Roll the dough tightly into a log from the long side.
  2. Slice into 12 equal rolls using a sharp knife or dental floss.
  3. Arrange rolls in a greased baking dish, cover, and let rise for 30 minutes.

Step 4: Bake the Rolls

  1. Preheat oven to 375°F (190°C).
  2. Bake rolls for 25 minutes or until golden brown and fragrant.

Step 5: Make the Lemon Glaze

  1. In a bowl, whisk powdered sugar, lemon juice, melted butter, and lemon zest until smooth.

Step 6: Glaze and Serve

  1. Drizzle the lemon glaze over slightly cooled rolls.
  2. Serve warm and enjoy!

Notes

  • For a dairy-free option, substitute milk and butter with plant-based alternatives.
  • Store leftovers in an airtight container for up to 2 days; reheat for a fresh taste.
  • Customize the filling with other fruits like blueberries or blackberries for variety.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

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