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)

Cook Mode Prevent your screen from going dark

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.