If you’re on the hunt for a breakfast delight that’s bursting with flavor and sure to brighten any morning, this Raspberry Cinnamon Rolls with Lemon Glaze Recipe is an absolute must-try. Soft, tender cinnamon rolls are lovingly swirled with sweet cinnamon sugar and fresh raspberries, then finished with a tangy lemon glaze that adds a fresh, zesty twist. The combination of juicy berries, warm spices, and citrus glaze creates an irresistible treat that will have you reaching for seconds, whether it’s for a cozy weekend brunch or a special occasion.
Ingredients You’ll Need
These ingredients are easy to find and work together beautifully to create rolls that are soft, flavorful, and bright with a pop of color. Each item plays an important role in making your Raspberry Cinnamon Rolls with Lemon Glaze Recipe an unforgettable experience.
- Whole milk (1 cup, lukewarm): Activates the yeast and helps make the dough tender and light.
- Granulated sugar (1/4 cup): Feeds the yeast and sweetens the dough.
- Active dry yeast (2 1/4 tsp or 1 packet): The magic ingredient that makes the dough rise and become fluffy.
- Unsalted butter (1/2 cup melted + 1/2 cup softened): Adds richness and creates that melt-in-your-mouth texture.
- Salt (1/2 tsp): Balances flavors and enhances sweetness.
- Large eggs (2): Bind the dough and provide structure and moisture.
- All-purpose flour (4 cups plus extra for rolling): Forms the base of the dough – the perfect canvas for cinnamon and raspberries.
- Vanilla extract (1/2 tsp): Adds a warm undertone to the dough.
- Brown sugar (1 cup packed): Combines with cinnamon to create that classic cinnamon roll filling with a touch of caramel depth.
- Ground cinnamon (2 tbsp): The star spice that makes cinnamon rolls what they are.
- Fresh raspberries (1 1/2 cups): Impart natural sweetness, tartness, and beautiful bursts of color throughout the rolls.
- Powdered sugar (1 cup): The base for the smooth, bright lemon glaze.
- Lemon juice (2 tbsp): Brings a fresh, tangy zing that cuts through the sweetness perfectly.
- Lemon zest (1/2 tsp): Adds aromatic citrus oils for extra brightness in the glaze.
- Milk (1-2 tbsp): Adjusts the glaze to just the right, drizzle-able consistency.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Step 1: Prepare the Dough
Begin by mixing warm milk and granulated sugar in a small bowl. Sprinkle the yeast over this mixture and let it rest for 5 to 10 minutes until it gets frothy – that’s your sign the yeast is active and ready to work its magic. In a separate bowl, whisk together melted butter, salt, eggs, and vanilla extract. Combine this with your yeast mixture, then gradually stir in the flour one cup at a time until a dough starts to form. This is where your base for those fluffy rolls comes to life.
Step 2: Knead the Dough
Turn your dough onto a floured surface and knead it for 5 to 7 minutes. If you have a stand mixer with a dough hook, this is a great time to use it! The goal here is to develop gluten, giving the dough elasticity and a smooth finish. Place the dough into a greased bowl, cover it with a clean towel, and let it rest in a warm spot until it doubles in size – usually about an hour to an hour and a half. Watching it grow is always rewarding.
Step 3: Make the Filling
While the dough is rising, mix brown sugar and ground cinnamon in a small bowl. This simple yet classic cinnamon sugar mix is what will make the rolls irresistibly fragrant and flavorful.
Step 4: Assemble the Rolls
Roll out the dough on a well-floured surface into a 16 by 12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Now comes the exciting part – scatter fresh raspberries evenly across the surface. These juicy pops of fruit add a wonderful texture and fruity brightness that makes these cinnamon rolls really shine.
Step 5: Shape the Rolls
Carefully roll the dough starting from the long edge into a tight log. Using a sharp knife or even dental floss, slice the log into 12 equal pieces. Place these slices into a greased 9 by 13-inch pan, leaving some space between each so they can puff up nicely. Cover the pan and let the rolls rise again for 30 minutes to get that perfect fluffy finish.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn a beautiful golden brown and feel cooked through. The smell at this stage will already have your whole kitchen smelling heavenly!
Step 7: Make the Lemon Glaze
While the rolls are baking, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth. You want a glaze that’s thick enough to coat but thin enough to drizzle gracefully over your warm rolls. Feel free to tweak the milk quantity to get just the right consistency.
Step 8: Glaze the Rolls
When the rolls come out of the oven, allow them to cool for about 5 minutes before drizzling your lemon glaze over the top. This will let the glaze melt into the warm rolls, amplifying their sweetness with that fresh citrus punch.
Step 9: Serve
Serve these gorgeous Raspberry Cinnamon Rolls with Lemon Glaze warm for the best flavor and texture. Trust me, whether it’s breakfast, brunch, or dessert, they’re sure to impress and delight everyone gathered around the table.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Garnishes
For an extra pop, sprinkle a few fresh raspberries or some finely grated lemon zest on top of the glazed rolls before serving. A light dusting of powdered sugar can also add a subtle touch of elegance and sweetness that makes these treats look as good as they taste.
Side Dishes
Pairing these rolls with a cup of freshly brewed coffee or a hot cup of tea makes for a classic breakfast combo. Alternatively, serve alongside a fresh fruit salad or yogurt parfait for a balanced, colorful brunch spread that’s both indulgent and refreshing.
Creative Ways to Present
Try placing the rolls in individual ramekins or muffin tins before baking for charming single servings. Or spread a layer of cream cheese frosting under the lemon glaze for an extra creamy touch. You can even swirl some lemon zest into the dough for bursts of citrus flavor baked right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare), store them in an airtight container at room temperature for up to 2 days to maintain softness. For best taste, bring them to room temperature or warm slightly before serving.
Freezing
You can freeze unbaked rolls after shaping by wrapping the pan tightly with plastic wrap and foil, then popping it in the freezer for up to 2 months. When ready to bake, thaw overnight in the fridge and let them rise before baking as usual.
Reheating
Warm leftover baked rolls in a microwave for 20 to 30 seconds or reheat in a 300°F oven for 8 to 10 minutes to refresh that soft, gooey texture. Add a little extra drizzle of lemon glaze after reheating for a fresh burst of flavor.
FAQs
Can I use frozen raspberries for this Raspberry Cinnamon Rolls with Lemon Glaze Recipe?
Yes, you can! Just be sure not to thaw them before assembling the rolls, as thawed raspberries can become too watery and affect the dough.
What if I don’t have fresh lemon juice for the glaze?
If fresh lemon juice isn’t available, bottled lemon juice works in a pinch, though fresh is always best for brightness and flavor.
Can I make this recipe dairy-free?
Absolutely! Substitute dairy milk and butter with your favorite plant-based alternatives. Just keep in mind this may slightly alter the texture but the rolls will still be delicious.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy and airy. You can do the “finger poke test” by gently pressing your finger into the dough—if the indentation remains, it’s ready.
Can I prepare the dough the night before?
Yes, you can refrigerate the dough after kneading overnight. Just bring it back to room temperature before shaping and let it rise accordingly.
Final Thoughts
Now that you’ve got the full scoop on making these stunning Raspberry Cinnamon Rolls with Lemon Glaze Recipe, it’s time to roll up your sleeves and dive into the joy of baking. The sweet, fruity, and zesty flavors combined in fluffy, warm rolls will surely make this your new favorite go-to for special mornings. Enjoy every bite and happy baking!
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert, Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Raspberry Cinnamon Rolls with a zesty Lemon Glaze, combining soft, fluffy dough swirled with cinnamon sugar and fresh raspberries, topped with a tangy, sweet glaze perfect for breakfast or dessert.
Ingredients
Dough
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh raspberries (can use frozen, do not thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1–2 tablespoons milk (for consistency)
Instructions
- Prepare the Dough: In a small bowl, combine the lukewarm milk and granulated sugar, then sprinkle the yeast on top. Let this mixture sit for 5-10 minutes until it becomes frothy. In another bowl, mix melted butter, salt, eggs, and vanilla extract. Add the frothy yeast mixture and stir well. Gradually add the flour one cup at a time until the dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Place the dough in a greased bowl, cover with a towel, and allow it to rise in a warm spot for 1 to 1.5 hours until it doubles in size.
- Make the Filling: In a small bowl, combine the brown sugar and ground cinnamon thoroughly and set aside.
- Assemble the Rolls: After the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Evenly spread the softened butter over the dough. Sprinkle the cinnamon-sugar mixture on top followed by an even layer of fresh raspberries.
- Shape the Rolls: Roll the dough tightly from the long edge into a log. Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls in a greased 9×13-inch baking pan, spacing them slightly apart. Cover and let them rise again for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked.
- Make the Lemon Glaze: While the rolls bake, whisk powdered sugar, lemon juice, lemon zest, and milk together until smooth, adjusting milk quantity to get the desired glaze consistency.
- Glaze the Rolls: When the rolls come out of the oven, allow them to cool for 5 minutes. Drizzle the lemon glaze evenly over the warm rolls.
- Serve: Enjoy these Raspberry Cinnamon Rolls warm as a delightful breakfast or dessert treat!
Notes
- Use lukewarm milk to activate the yeast properly; too hot or cold milk affects rising.
- For best flavor and texture, do not thaw frozen raspberries before adding to the filling.
- You can substitute fresh raspberries with frozen ones if available.
- Make sure not to overbake; rolls should be golden but soft inside.
- The lemon glaze consistency can be adjusted by adding more milk or powdered sugar depending on preference.
- Use dental floss as a clean, smooth slicing tool for even rolls without squishing the dough.
