Raspberry Cinnamon Rolls with Lemon Glaze are a fresh twist on the classic cinnamon roll. Bursting with juicy raspberries, warm cinnamon, and a bright citrus glaze, these rolls are the perfect balance of sweet and tangy.
They’re soft, fluffy, and packed with vibrant flavors that make them ideal for breakfast, brunch, or a sweet treat any time of day. The lemon glaze adds a refreshing finish that complements the fruity raspberry filling beautifully.
Kitchen Equipment Needed
- Large mixing bowls
- Stand mixer with dough hook (optional)
- Rolling pin
- 9×13-inch baking dish
- Parchment paper
- Whisk
- Pastry brush
Ingredients
For the Dough
- 3/4 cup (180ml) warm milk (110°F/45°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 large egg
- 3 1/2 cups (440g) all-purpose flour
- 1/2 tsp salt
For the Filling
- 1/3 cup (75g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tbsp ground cinnamon
- 1 cup (150g) fresh or frozen raspberries
For the Lemon Glaze
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Directions
- Prepare the Dough:
In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy. Add the melted butter, egg, remaining sugar, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough by hand or with a stand mixer for 6–8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Make the Filling:
In a small bowl, mix the softened butter, sugar, and cinnamon until combined. - Assemble the Rolls:
Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the dough, then scatter the raspberries on top. Roll the dough tightly from the long edge into a log and pinch the seam to seal. Slice the log into 12 equal pieces and place them in a parchment-lined 9×13-inch baking dish. Cover and let rise for another 30 minutes. - Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and cooked through. Let them cool slightly. - Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the warm rolls.
Prep Time
20 minutes (plus 1.5–2 hours rising time)
Cook Time
25 minutes
Total Time
2 hours 15 minutes
Nutrition (Per Serving, Makes 12)
- Calories: 280
- Protein: 5g
- Carbohydrates: 45g
- Fat: 9g
Expert Tips
- Fresh vs. Frozen Raspberries: If using frozen raspberries, do not thaw them before adding to the rolls to prevent excess moisture.
- Perfect Roll Shape: Use dental floss or a sharp serrated knife to slice the rolls cleanly.
- Zesty Kick: Add a little lemon zest to the filling for an extra burst of citrus flavor.
FAQs
Can I make these rolls ahead of time?
Yes! Assemble the rolls and let them rise in the refrigerator overnight. Bring to room temperature before baking.
Can I use other fruits?
Absolutely! Blueberries, blackberries, or strawberries work well as substitutes for raspberries.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Storing & Reheating
- To Freeze: Wrap baked rolls tightly in plastic wrap and freeze for up to 3 months.
- To Reheat: Warm individual rolls in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 10 minutes.
Substitutions & Variations
- Dairy-Free: Use almond milk and dairy-free butter for a lactose-free version.
- Nutty Addition: Add chopped almonds or pecans to the filling for extra crunch.
- Extra Sweet: Sprinkle a few white chocolate chips into the filling for a decadent twist.
Raspberry Cinnamon Rolls with Lemon Glaze
Raspberry Cinnamon Rolls with Lemon Glaze are a fresh twist on the classic cinnamon roll. Bursting with juicy raspberries, warm cinnamon, and a bright citrus glaze, these rolls are the perfect balance of sweet and tangy.
Equipment
- - Large mixing bowls
- - Stand mixer with dough hook (optional)
- - Rolling pin
- - 9x13-inch baking dish
- Parchment paper
- Whisk
- - Pastry brush
Ingredients
- #### For the Dough
- - 3/4 cup 180ml warm milk (110°F/45°C)
- - 2 1/4 tsp 1 packet active dry yeast
- - 1/4 cup 50g granulated sugar
- - 1/4 cup 56g unsalted butter, melted
- - 1 large egg
- - 3 1/2 cups 440g all-purpose flour
- - 1/2 tsp salt
- #### For the Filling
- - 1/3 cup 75g unsalted butter, softened
- - 1/2 cup 100g granulated sugar
- - 1 tbsp ground cinnamon
- - 1 cup 150g fresh or frozen raspberries
- #### For the Lemon Glaze
- - 1 cup 120g powdered sugar
- - 2 tbsp fresh lemon juice
- - 1 tsp lemon zest
Instructions
- **Prepare the Dough:**
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy. Add the melted butter, egg, remaining sugar, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough by hand or with a stand mixer for 6–8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- **Make the Filling:**
- In a small bowl, mix the softened butter, sugar, and cinnamon until combined.
- **Assemble the Rolls:**
- Punch down the risen dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the dough, then scatter the raspberries on top. Roll the dough tightly from the long edge into a log and pinch the seam to seal. Slice the log into 12 equal pieces and place them in a parchment-lined 9x13-inch baking dish. Cover and let rise for another 30 minutes.
- **Bake the Rolls:**
- Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and cooked through. Let them cool slightly.
- **Prepare the Lemon Glaze:**
- In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the warm rolls.
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