Raspberry Cinnamon Rolls with Lemon Glaze are a bright and fruity twist on a classic favorite. These soft, fluffy rolls are filled with a tangy-sweet raspberry filling and topped with a zesty lemon glaze that adds a refreshing finish.
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Perfect for breakfast, brunch, or as a dessert, these rolls are sure to impress with their stunning presentation and irresistible flavor combination.
Kitchen Equipment Needed
- Mixing bowls
- Stand mixer with a dough hook (optional)
- Rolling pin
- Baking dish
- Spatula or spoon
- Small saucepan
Ingredients Overview
- Dough: Soft and slightly sweet, providing the perfect base for the raspberry filling.
- Raspberry Filling: A combination of fresh raspberries, sugar, and a touch of cinnamon for warmth.
- Lemon Glaze: A simple mixture of powdered sugar and fresh lemon juice for a bright, tangy topping.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk (110°F or 43°C)
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for extra flavor)
Instructions
Step-by-Step Instructions
- Prepare the Dough:
- In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl or stand mixer, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs.
- Knead the dough by hand or with the dough hook on medium speed for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Make the Raspberry Filling:
- In a small saucepan over medium heat, combine the raspberries, sugar, cinnamon, and cornstarch. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool.
- Assemble the Rolls:
- On a lightly floured surface, roll out the dough into a large rectangle (about 12×18 inches).
- Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long edge to form a log. Cut the log into 12 equal pieces and arrange them in a greased baking dish.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C). Cover the rolls and let them rise for 20–30 minutes.
- Bake for 25–30 minutes, or until golden brown.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Stir in the lemon zest if desired.
- Glaze the Rolls:
- Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!
Recipe Tips
- Fresh or Frozen Raspberries: If using frozen raspberries, thaw and drain them well to prevent excess moisture.
- Cutting the Rolls: Use unflavored dental floss or a sharp knife to cut the rolls cleanly without squishing them.
- Make Ahead: Prepare the rolls the night before, refrigerate after assembling, and bake fresh in the morning.
What to Serve With This Recipe
- Hot Beverages: Pair these rolls with coffee, tea, or hot chocolate.
- Fresh Fruit: A side of fresh fruit complements the sweetness of the rolls.
- Light Yogurt Parfait: Adds a refreshing contrast to the rich rolls.
Frequently Asked Questions
Can I use other berries for the filling?
Yes, blueberries, blackberries, or strawberries work just as well.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving.
Can I freeze these rolls?
Yes, freeze the baked rolls (without glaze) in an airtight container for up to 3 months. Thaw and glaze before serving.
Serving Suggestions
Serve these Raspberry Cinnamon Rolls warm with a generous drizzle of lemon glaze. Add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence. Perfect for brunch gatherings, holidays, or a sweet weekend treat!
Raspberry Cinnamon Rolls
Raspberry Cinnamon Rolls with Lemon Glaze are a bright and fruity twist on a classic favorite. These soft, fluffy rolls are filled with a tangy-sweet raspberry filling and topped with a zesty lemon glaze that adds a refreshing finish. Perfect for breakfast, brunch, or as a dessert, these rolls are sure to impress with their stunning presentation and irresistible flavor combination.
Ingredients
- For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk 110°F or 43°C
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1/4 teaspoon salt
- For the Raspberry Filling:
- 1 1/2 cups fresh raspberries or frozen, thawed and drained
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon optional, for extra flavor
Instructions
- Prepare the Dough:
- In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl or stand mixer, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs.
- Knead the dough by hand or with the dough hook on medium speed for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Make the Raspberry Filling:
- In a small saucepan over medium heat, combine the raspberries, sugar, cinnamon, and cornstarch. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool.
- Assemble the Rolls:
- On a lightly floured surface, roll out the dough into a large rectangle (about 12x18 inches).
- Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long edge to form a log. Cut the log into 12 equal pieces and arrange them in a greased baking dish.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C). Cover the rolls and let them rise for 20–30 minutes.
- Bake for 25–30 minutes, or until golden brown.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Stir in the lemon zest if desired.
- Glaze the Rolls:
- Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!
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