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 12x18 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 9x13 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.

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