Raspberry Cinnamon Rolls with Lemon Glaze Recipe

If you’re looking to liven up your breakfast or brunch spread with something irresistibly sweet, fruity, and just a little bit zesty, Raspberry Cinnamon Rolls with Lemon Glaze are about to become your new obsession. Picture this: soft, pillowy dough wrapped around a juicy swirl of raspberries, warm cinnamon, and brown sugar, all draped in a fresh, aromatic lemon glaze that soaks into every golden edge. These rolls capture the perfect balance between comfort and excitement, and every bite is nothing short of a celebration—whether you’re treating yourself on a lazy morning or impressing friends at a weekend gathering. Trust me, this is the kind of homemade bake that makes everyone’s eyes light up.

this Recipe

Ingredients You’ll Need

One of the best things about these Raspberry Cinnamon Rolls with Lemon Glaze is how they transform simple pantry staples into something truly magical. Each ingredient is carefully chosen to play its part—helping to create that soft, fluffy crumb, burst-with-flavor filling, and tangy-sweet finish that keeps you coming back for more.

• Active dry yeast (2¼ teaspoons/1 packet): The secret behind soft, airy rolls—make sure it’s fresh for the best rise.
• Warm milk (¾ cup): Creates a rich, tender dough and helps activate the yeast.
• Granulated sugar (¼ cup): Feeds the yeast and lightly sweetens the dough.
• Egg (1 large): Adds structure and a subtle richness to every roll.
• Unsalted butter, melted (¼ cup): Gives the dough that luxurious, soft texture.
• Salt (½ teaspoon): Enhances all the sweet and tangy flavors at play.
• All-purpose flour (2¾ cups): The foundation for a fluffy, chewy bun.
• Frozen raspberries, roughly chopped (¾ cup): Bring a pop of tart, juicy fruitiness; frozen ones hold up better when rolling.
• Brown sugar (⅓ cup): Adds that deep, caramel-like sweetness to the filling.
• Cinnamon (1 teaspoon): Classic warmth that perfumes every slice.
• Softened butter (2 tablespoons): Helps glue the cinnamon-sugar filling to the dough.
• Powdered sugar (1 cup): The silky canvas for that perfect, pourable glaze.
• Fresh lemon juice (2 tablespoons): Brings brightness and zing to cut the sweetness.
• Lemon zest (1 teaspoon): Perfumes the glaze with citrusy aroma and vibrant color.

How to Make Raspberry Cinnamon Rolls with Lemon Glaze

Step 1: Proof the Yeast

Begin by dissolving the active dry yeast in your warm milk (not too hot—think baby-bath warm) and let it sit for about five to ten minutes. You’re waiting for a layer of foam—proof that the yeast is alive and ready to make magic happen. This step lays the foundation for the fluffy texture that makes Raspberry Cinnamon Rolls with Lemon Glaze so irresistible.

Step 2: Make the Dough

In a large bowl, whisk together the granulated sugar, egg, melted butter, and salt until everything is beautifully combined. Pour in your foamy yeast-milk mixture. Gradually add in the flour, mixing until the dough begins to come together. Once it forms a sticky ball, transfer it to a lightly floured surface and knead for five to seven minutes—your dough should become smooth, supple, and just barely tacky.

Step 3: First Rise

Place your dough ball in a greased bowl and cover it loosely with a kitchen towel or plastic wrap. Tuck it into a warm, draft-free spot and let it rise for about one hour. You’ll love watching the dough puff up as it doubles in size—proof it’s full of life and ready for the next delicious step.

Step 4: Prepare the Raspberry Filling

While the dough rises, prep your raspberry filling. Gently chop the frozen raspberries (no need to thaw) so you get juicy, jewel-like bits in every roll. In a separate bowl, combine brown sugar and cinnamon. You’ll be sprinkling this mixture generously to give each roll that classic spicy-sweet flavor, perfectly balanced with the tart raspberries.

Step 5: Shape the Rolls

Once your dough has risen, punch it down to deflate, then roll it out into a rectangle approximately 14×9 inches. Spread the rectangle with softened butter all the way to the corners. Generously sprinkle over the cinnamon-sugar mixture, followed by your chopped raspberries. Starting from the long edge, roll the dough up tightly, then slice into nine rolls and arrange them in a greased 9-inch pan.

Step 6: Second Rise

Loosely cover the pan and allow the rolls to rise again for another 20 to 30 minutes. This brief rest gives the rolls their signature soft, puffy, cloud-like interior—so important for the ultimate Raspberry Cinnamon Rolls with Lemon Glaze experience!

Step 7: Bake the Rolls

Preheat your oven to 350°F (175°C). Once preheated, bake your rolls for 22 to 25 minutes or until they’re lightly golden and your kitchen smells absolutely heavenly. Don’t let them get too brown—you want them tender and soft, not crisp.

Step 8: Make and Drizzle the Lemon Glaze

As the rolls cool just slightly, whisk together the powdered sugar, fresh lemon juice, and lemon zest. This glaze is where the magic happens! While the rolls are still warm, generously drizzle the glaze all over, letting it seep down the swirls and edges. Each bite now carries that sweet-tart zing that truly sets these Raspberry Cinnamon Rolls with Lemon Glaze apart.

How to Serve Raspberry Cinnamon Rolls with Lemon Glaze

Garnishes

A little garnish never hurts, right? Try sprinkling a few extra curls of fresh lemon zest across the glazed rolls for a pop of color and fragrant finish. For special occasions, add a scattering of whole raspberries or a dusting of powdered sugar right before serving—picture-perfect and extra inviting!

Side Dishes

Pair your Raspberry Cinnamon Rolls with Lemon Glaze with a creamy vanilla yogurt parfait, fresh fruit salad, or even a simple omelet. These sides help round out the breakfast table and balance all the sweetness with some creamy, fresh, or savory elements.

Creative Ways to Present

For a playful twist, try serving the rolls slightly pulled apart on a large platter so guests can grab them communally—a great brunch centerpiece! Or, for extra wow factor, slice the rolls in half and layer them in small jars with dollops of whipped cream for a fun, deconstructed dessert version.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Raspberry Cinnamon Rolls with Lemon Glaze to an airtight container and store in the fridge for up to three days. They’ll stay moist and flavorful, perfect for those midweek cravings or quick breakfasts.

Freezing

Wrap each roll individually in plastic wrap (without glaze) and then place in a freezer-safe bag or container for up to two months. When you’re ready to enjoy, thaw overnight in the fridge—glaze them just before serving for the freshest flavor.

Reheating

To bring your rolls back to just-baked softness, warm them in the microwave for 10–20 seconds or in a preheated oven (covered loosely with foil) at 325°F for about 8 minutes. If reheating from frozen, let thaw first—then glaze and serve!

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Just keep in mind fresh raspberries can be juicier and a bit more fragile, so handle the dough gently as you roll. Frozen berries tend to be less messy but either version is delicious.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel soft and airy to the touch. If you gently press it, it should spring back slowly—this means it’s ready for the next step.

My rolls turned out dense. What went wrong?

Dense rolls often mean the dough wasn’t kneaded long enough or didn’t have enough rise time. Next time, be patient with both kneading and rising for the fluffiest results!

Can I make Raspberry Cinnamon Rolls with Lemon Glaze the night before?

You sure can! Prep the rolls right up to the second rise, then cover and refrigerate overnight. Let them come to room temperature and complete the rise in the morning, then bake as usual.

Is there a dairy-free option?

Definitely—swap the milk and butter for your favorite non-dairy alternatives. Plant-based versions work well, though keep an eye on dough hydration and flavor to get similar scrumptious results.

Final Thoughts

Baking Raspberry Cinnamon Rolls with Lemon Glaze brings together the rich comfort of homemade rolls with the bright, joyful flavors of summer fruit and citrus. Every step is worth it for that moment when you pull these golden beauties from the oven, glaze them, and share them with the people you care about. I can’t wait for you to experience these—you might just find yourself making them for every brunch, birthday, or cozy weekend morning!

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