If you’re in the mood for a treat that’s both fruity and cozy, these Raspberry Cinnamon Rolls with Lemon Glaze are pure bliss in every bite. Imagine fluffy, buttery dough, bursting with tangy raspberries and a swirl of cinnamon sugar, all crowned with a glossy, vibrant lemon glaze. This recipe delivers comfort and brightness in perfect harmony, making it a showstopper for brunches, holidays, or whenever you want something memorably delicious. Raspberry Cinnamon Rolls with Lemon Glaze are sure to put a smile on your face—and those you love—each and every time you pull a fresh batch from the oven.
Ingredients You’ll Need
You’ll find each ingredient in this recipe has a delicious role to play in crafting your perfect Raspberry Cinnamon Rolls with Lemon Glaze. Many are kitchen staples, but together they create something magical—luscious, tangy, and just sweet enough to make you crave more.
- Warm Milk (1 cup): The foundation for a pillowy dough, warm milk helps activate the yeast and lends a tender crumb.
- Active Dry Yeast (2¼ teaspoons): Essential for that beautiful rise, fresh yeast ensures your rolls are fluffy and light.
- Granulated Sugar (½ cup): Adds the right touch of sweetness and helps the yeast do its job in the dough.
- Eggs (2 large, room temp): Contribute richness and lovely structure to the rolls—let them warm up for best results.
- Unsalted Butter (6 tablespoons, melted): Butter infuses the dough with rich flavor; melted butter mixes in smoothly.
- Vanilla Extract (1 teaspoon): A dash of vanilla rounds out the flavors and adds extra warmth.
- Salt (1 teaspoon): Balances the sweetness and highlights the flavor of the raspberries.
- All-Purpose Flour (4½ cups): The backbone of your rolls; measure carefully for the perfect dough consistency.
- Raspberry Preserves or Jam (¾ cup): This fruity spread delivers the big raspberry punch in every swirl.
- Fresh Raspberries (1½ cups): Whole berries add bursts of tart juiciness—each bite is special.
- Ground Cinnamon (2 teaspoons): The soul of a cinnamon roll; cinnamon offers that unmistakable, comforting aroma.
- Brown Sugar (¼ cup): Deep and caramel-like, brown sugar partners with cinnamon for the perfect swirl.
- Cornstarch (1 tablespoon): Helps thicken the raspberry filling so it doesn’t run out during baking.
- Butter, softened (2 tablespoons, for spreading): A thin layer keeps the dough extra soft and helps the filling stick.
- Powdered Sugar (1 cup, for glaze): The base for your sweet, glossy icing.
- Fresh Lemon Juice (2 tablespoons, for glaze): Brightens up the glaze with zingy citrus flavor—don’t skip it!
- Lemon Zest (1 teaspoon, for glaze): Adds fragrant, punchy aroma right to the icing.
- Milk (1–2 tablespoons, for glaze): Adjusts the consistency so your glaze is drizzly-perfect.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Prepare the Dough
In a large mixing bowl or your stand mixer, combine the warm milk and active dry yeast. Let the mixture sit until it gets foamy—about 5 to 10 minutes, which signals the yeast is happy and alive. Next, whisk in the sugar, eggs, melted butter, vanilla, and salt. Gradually add in the flour, one cup at a time, mixing until a soft, slightly sticky dough forms. Once everything comes together, knead the dough by hand or machine for about 5 to 7 minutes, until smooth and elastic. Place your dough in a lightly greased bowl, cover it, and let it rise in a cozy, draft-free spot for about an hour or until doubled in size.
Step 2: Mix the Filling
While your dough is rising, turn your attention to the swirl of dreams inside every roll. In a small bowl, stir together ground cinnamon, brown sugar, and cornstarch. This combination not only delivers big flavor but also helps thicken the raspberry filling during baking, keeping it nestled inside each spiral.
Step 3: Assemble and Roll
Once the dough has plumped up, gently punch it down to release excess air, then roll it out onto a lightly floured surface to a rectangle measuring roughly 16 by 12 inches. Spread the softened butter across the dough—edge to edge—then follow with an even layer of raspberry preserves. Sprinkle the cinnamon-sugar mixture over the top and scatter fresh raspberries throughout so that every roll gets a juicy bite. Start at the long side and roll everything up tightly into one glorious log, then slice into 12 equal rounds.
Step 4: Rise Again and Bake
Arrange the sliced rolls in a greased 9 by 13-inch baking dish, leaving just a touch of space between each so they have room to puff up together. Cover and let them rise again for 30 to 40 minutes, until they’re noticeably bigger. Preheat your oven to 350°F. Bake for 25 to 30 minutes, until your Raspberry Cinnamon Rolls with Lemon Glaze are golden-brown and the centers are baked through but tender. The aroma is a reward in itself!
Step 5: Make the Lemon Glaze
While the rolls cool slightly, whip up the zingy lemon glaze. In a medium bowl, whisk together powdered sugar, fresh lemon juice, and zest. Add milk sparingly until the glaze is pourable but not runny. Drizzle generously over the still-warm rolls so it melts into every nook and cranny—this is the moment where Raspberry Cinnamon Rolls with Lemon Glaze really live up to their name.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
Give your rolls a final special touch by scattering a few fresh raspberries and extra lemon zest on top just before serving. The pop of color is gorgeous, and the extra citrus makes the flavors sing. If you love an added crunch, a sprinkle of finely chopped pistachios or sliced almonds is also delicious.
Side Dishes
Balance the bold fruitiness of Raspberry Cinnamon Rolls with Lemon Glaze by offering simple sides like Greek yogurt, fresh fruit salad, or softly scrambled eggs. For a fancier brunch, a platter of crispy bacon or savory smoked salmon can round out the spread.
Creative Ways to Present
You can turn these rolls into individual “mini buns” by using a muffin tin—just cut smaller slices before baking. For brunch parties, serve rolls on a rustic wooden board alongside a bowl of extra lemon glaze for dipping. They’re also beautiful stacked high on a cake stand for a bakery-style centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras (they go fast!), cover your Raspberry Cinnamon Rolls with Lemon Glaze tightly with plastic wrap or transfer to an airtight container. They’ll keep at room temperature for about a day, or in the fridge for up to three days. The glaze helps keep them moist, but they’re at their best warm and fresh.
Freezing
To freeze, it’s best to do so before you add the lemon glaze. Once cooled, arrange the rolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. When ready to serve, thaw overnight in the refrigerator and reheat before glazing. You can also freeze unbaked, shaped rolls—just let them thaw and rise before baking.
Reheating
To bring these rolls back to their gooey, soft best, warm individual rolls in the microwave for 15-20 seconds, or reheat the whole pan in a low oven (around 325°F) until heated through. Add an extra spoonful of lemon glaze if desired—nobody says no to more glaze!
FAQs
Can I use frozen raspberries instead of fresh?
Yes! If using frozen raspberries, let them thaw and drain thoroughly so your filling doesn’t get watery. They’ll still provide the same juicy bursts in every bite of Raspberry Cinnamon Rolls with Lemon Glaze.
Why did my filling leak out during baking?
This can happen if the rolls aren’t sealed tightly or if the filling is too runny. Make sure to roll the dough snugly and use the cornstarch in the filling—it helps hold everything together.
Can I make these rolls overnight?
Absolutely. After assembling and slicing the rolls, cover the pan tightly and refrigerate overnight. The next morning, let them sit at room temperature while you preheat the oven, then bake as directed. Fresh, warm Raspberry Cinnamon Rolls with Lemon Glaze for breakfast—yes, please!
Is it okay to use store-bought dough?
If you’re pressed for time, store-bought dough works in a pinch! While homemade dough gives unbeatable flavor and texture, you’ll still get that lively raspberry-cinnamon combo and zesty icing with a premade base.
How do I make the lemon glaze thicker or thinner?
For a thicker glaze, simply add a bit more powdered sugar. For a thinner, more drizzly topping, add extra milk a teaspoon at a time until you reach your ideal consistency. Play around until your Raspberry Cinnamon Rolls with Lemon Glaze look just right!
Final Thoughts
If you’re searching for a new favorite comfort bake, Raspberry Cinnamon Rolls with Lemon Glaze are truly irresistible. Their bright flavors and cozy vibes make them a hit at any table. Don’t be surprised if you find yourself coming back to this recipe again and again—it’s too good not to share (or keep just for yourself!). Happy baking!
Print
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Raspberry Cinnamon Rolls with a zesty Lemon Glaze. These sweet rolls are filled with raspberry preserves, fresh raspberries, and a hint of cinnamon, topped with a tangy lemon icing.
Ingredients
Dough:
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4½ cups all-purpose flour
Filling:
- ¾ cup raspberry preserves or jam
- 1½ cups fresh raspberries
- 2 teaspoons ground cinnamon
- ¼ cup brown sugar (light or dark)
- 1 tablespoon cornstarch
- 2 tablespoons butter (softened, for spreading)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Dough Preparation: Combine warm milk and yeast. Add sugar, eggs, melted butter, vanilla, salt, and flour. Knead until smooth. Let rise for 1 hour.
- Filling: Mix cinnamon, brown sugar, cornstarch. Roll out dough, spread butter, preserves, sprinkle cinnamon mixture, add raspberries. Roll, cut into rolls, place in baking dish. Let rise.
- Baking: Preheat oven. Bake rolls until golden brown.
- Lemon Glaze: Whisk powdered sugar, lemon juice, zest, and milk. Drizzle over warm rolls.
Notes
- Shortcut: Use store-bought dough.
- Frozen raspberries: Thaw and drain before use.
- Add extra lemon zest for more flavor.
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