Raspberry Cinnamon Rolls with Lemon Glaze (Sweet, Tangy, and Irresistible!)

These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on classic cinnamon rolls! They feature a soft, fluffy dough filled with a sweet and tangy raspberry-cinnamon filling, all topped with a bright and zesty lemon glaze. I love how the fresh raspberries add a burst of flavor and color to these rolls, making them perfect for breakfast, brunch, or a special occasion treat. Get ready for a roll that’s both comforting and incredibly delicious!

Why You’ll Love These Raspberry Cinnamon Rolls

• Sweet and Tangy: The combination of fresh raspberries, cinnamon, and a lemon glaze creates a perfect balance of flavors.
• Soft and Fluffy: The dough is soft, fluffy, and perfectly risen.
• Homemade Goodness: These rolls are made from scratch, with fresh ingredients and a whole lot of love.
• Perfect for Special Occasions: They’re a beautiful and delicious treat for breakfast, brunch, or dessert.

Ingredients for Raspberry Cinnamon Rolls

Here’s what you’ll need to make these delightful rolls. The full list with measurements is in the recipe card below.

Dough

• All-purpose flour (Dry Ingredient)
• Granulated sugar (Sweetener)
• Instant yeast (Leavening Agent)
• Salt (Seasoning)
• Milk, lukewarm (Liquid)
• Unsalted butter, melted (Fat)
• Vegetable oil (Fat)
• Large eggs (Binder)

Raspberry Filling

• Granulated sugar (Sweetener)
• Ground cinnamon (Spice)
• Fresh raspberries, finely chopped or minced (Fruit)

Lemon Glaze

• Powdered sugar (Sweetener)
• Fresh lemon juice (Acid)
• Zest of 1 lemon (Flavoring)
• Vanilla extract (Flavoring)

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

Variations

I love these Raspberry Cinnamon Rolls as is, but here are a few ideas for variations:

• Different Berries: Use blackberries, blueberries, or a mix of berries instead of raspberries.
• Add Nuts: Sprinkle some chopped pecans or walnuts over the filling before rolling up the dough.
• Cream Cheese Frosting: Use a cream cheese frosting instead of a lemon glaze.
• Orange Glaze: Substitute orange juice and zest for the lemon juice and zest in the glaze.
• Add Chocolate Chips: Stir in some mini chocolate chips to the filling.

How to Make Raspberry Cinnamon Rolls

Let me show you how to make these delicious and beautiful Raspberry Cinnamon Rolls:

Mix Dry Ingredients

1. In a large bowl, I combine the all-purpose flour, granulated sugar, instant yeast, and salt.

Prepare Wet Ingredients

1. In a separate bowl, I whisk together the lukewarm milk, melted unsalted butter, vegetable oil, and eggs.

Combine Wet and Dry

1. I gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.

Knead the Dough

1. I turn the dough onto a floured surface and knead for 8-10 minutes, until it’s smooth and elastic.

First Rise

1. I place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Prepare Filling

1. I mix the granulated sugar with ground cinnamon in a small bowl.
2. I gently toss the minced fresh raspberries in the cinnamon-sugar mixture.

Shape the Rolls

1. I roll out the risen dough into a 12×18 inch rectangle.
2. I evenly spread the raspberry-cinnamon mixture over the dough.
3. Starting from the long edge, I roll the dough tightly into a log.

Cut and Second Rise

1. I cut the log into 12 equal slices.
2. I arrange the slices cut side up in a greased 9×13 inch baking pan.
3. I cover and let them rise for 30 minutes, until puffy.

Preheat Oven

1. I preheat the oven to 375°F (190°C).

Bake

1. I place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.

Make Glaze

1. While the rolls bake, I whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. I adjust the consistency with additional lemon juice if needed.

Glaze and Serve

1. Once baked, I remove rolls from the oven, let them cool for 10 minutes, and then drizzle with the lemon glaze.
2. Serve warm

Tips and Tricks for the BEST Cinnamon Rolls

Here are my secrets for making these cinnamon rolls truly exceptional:

• Use Fresh Raspberries: Fresh raspberries have the best flavor and texture for this recipe.
• Don’t Overmix the Dough: Overmixing can make the rolls tough. Mix just until the ingredients are combined.
• Roll Tightly: Rolling the dough tightly helps to create beautiful swirls.
• Use Dental Floss: Unflavored dental floss is a great tool for cutting the cinnamon roll dough cleanly without squishing the rolls.
• Let Rise Properly: Allowing the dough to rise properly is essential for soft and fluffy rolls.

How to Serve

These Raspberry Cinnamon Rolls with Lemon Glaze are best served:

• Warm: Enjoy them warm, with the glaze melting into all the nooks and crannies.
• Breakfast or Brunch: The perfect centerpiece for a special breakfast or brunch.
• Dessert: They’re also delicious served as a dessert.

Make Ahead and Storage

• Overnight Rise: You can prepare the dough and let it rise in the refrigerator overnight. In the morning, roll out the dough, fill, shape, and proceed with the second rise and baking.
• Storage: Store leftover frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQs about Raspberry Cinnamon Rolls

• Can I use frozen raspberries?
  • Yes, you can use frozen raspberries, but fresh raspberries are preferred for their texture and flavor. If using frozen, do not thaw them before using. You may need to increase the baking time slightly.
• Can I make these without the lemon glaze?
  • Yes, you can omit the glaze or use a different type of frosting, like a cream cheese frosting.
• Can I make these ahead of time?
  • Yes, you can

Enjoy these incredibly delicious Raspberry Cinnamon Rolls with Lemon Glaze! They’re a perfect treat for any occasion.

Raspberry Cinnamon Rolls with Lemon Glaze

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch, Dessert
• Cuisine: American

Print Recipe

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Description

These Raspberry Cinnamon Rolls are a delightful twist on classic cinnamon rolls. Soft, fluffy dough is filled with a sweet and tart raspberry-cinnamon mixture and topped with a bright, fresh lemon glaze.

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Ingredients

Scale 1x2x3x

For the Dough:

• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups (300ml) milk, lukewarm (105-115°F / 40-46°C)
• 1/4 cup + 1 tablespoon (71g total) unsalted butter, melted and slightly cooled
• 1 tablespoon vegetable oil
• 2 large eggs, room temperature

For the Raspberry Filling:

• 1/2 cup (100g) granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries, finely chopped or minced

For the Lemon Glaze:

• 1 cup (120g) powdered sugar (confectioners’ sugar)
• 1 tablespoon fresh lemon juice, plus more as needed
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

 

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Instructions

1. Combine Dry Ingredients (Dough): In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, granulated sugar, instant yeast, and salt.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the lukewarm milk, melted (and slightly cooled) butter, vegetable oil, and room-temperature eggs until well combined.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula (or with the dough hook attachment of a stand mixer on low speed) until a shaggy dough begins to form.
4. Knead Dough:
   • By Hand: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
   • Stand Mixer: Knead with the dough hook on low speed for 6-8 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.
5. First Rise: Lightly grease a large bowl. Place the kneaded dough in the greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place, free from drafts, until doubled in size, about 1 hour.
6. Prepare Filling: While the dough is rising, prepare the raspberry filling. In a small bowl, combine the granulated sugar and ground cinnamon. Gently toss the finely chopped or minced fresh raspberries in the cinnamon-sugar mixture until evenly coated. Set aside.
7. Roll Out Dough: After the first rise, punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out into a 12×18-inch rectangle, with the long side closest to you.
8. Spread Filling: Spread the cinnamon-sugar coated raspberries evenly over the rolled-out dough, leaving a small border along the edges.
9. Roll Up Dough: Starting from the long edge closest to you, tightly roll the dough up into a log. Pinch the seam to seal.
10. Cut Rolls: Using a sharp knife, serrated knife, or unflavored dental floss, cut the log into 12 equal slices.
11. Second Rise: Grease a 9×13-inch baking pan. Arrange the sliced cinnamon rolls, cut-side up, in the prepared pan. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30 minutes, or until puffy.
12. Preheat Oven: Preheat your oven to 375°F (190°C).
13. Bake: Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
14. Make Glaze: While the rolls are baking, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it reaches your desired consistency.
15. Cool and Glaze: Remove the baked cinnamon rolls from the oven. Let them cool in the pan for about 10 minutes before drizzling the lemon glaze evenly over the top.
16. Serve warm.

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Notes

• Milk Temperature: Make sure the milk is lukewarm (105-115°F / 40-46°C) to activate the yeast.
• Rising Time: Rising times may vary depending on the temperature of your kitchen.
• Raspberries: Fresh raspberries are recommended for their flavor and texture. Finely chop or mince the raspberries to ensure they distribute evenly in the filling.
• Lemon Zest: Use fresh lemon zest for the best flavor.
• Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency.
• Serving Suggestions: These raspberry cinnamon rolls are best served warm.
• Storage: Store at room temp or in the fridge.