Delightfully fluffy and bursting with flavor, these Raspberry Cinnamon Rolls feature a sweet raspberry filling complemented by the warmth of cinnamon and a tangy lemon glaze. Perfect for breakfast, brunch, or dessert, these rolls are sure to impress.
Why You’ll Love This Recipe
- Combines the fruity sweetness of raspberries with the comforting spice of cinnamon.
- A tangy lemon glaze adds a fresh, zesty finish.
- Perfectly fluffy and soft, thanks to a well-risen dough.
- Versatile enough for breakfast, brunch, or dessert.
- Homemade with simple ingredients for maximum freshness and flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Directions
- Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. - Prepare Wet Ingredients
In a separate bowl, whisk together lukewarm milk, melted butter, vegetable oil, and eggs. - Combine Wet and Dry
Gradually mix the wet ingredients into the dry ingredients until a dough forms. - Knead the Dough
Transfer the dough to a floured surface and knead until it becomes smooth and elastic. - First Rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size (about 1 hour). - Prepare the Filling
In a bowl, mix the granulated sugar and ground cinnamon. Toss the finely chopped raspberries in this mixture. - Shape the Rolls
Roll out the dough into a rectangle. Spread the raspberry-cinnamon mixture evenly over the dough. Roll the dough into a log. - Cut and Second Rise
Slice the log into equal portions and arrange them in a greased baking pan. Cover and let rise again until puffy (about 30 minutes). - Preheat the Oven
Preheat the oven to 375°F (190°C). - Bake
Bake the rolls for 25 minutes or until golden brown on top. - Make the Glaze
While the rolls cool slightly, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract in a small bowl. - Glaze and Serve
Drizzle the lemon glaze over the warm cinnamon rolls and serve immediately.
Servings and Timing
- Servings: 12 rolls
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
Variations
- Substitute strawberries, blackberries, or blueberries for raspberries for a different fruity flavor.
- Use orange juice and zest in the glaze for an orange twist.
- Add chopped nuts like pecans or walnuts to the filling for extra crunch.
- Sprinkle chocolate chips over the raspberry filling for a decadent touch.
- Try a cream cheese glaze instead of lemon glaze for a richer topping.
Storage/Reheating
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unglazed rolls for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
- Reheating: Warm rolls in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.
FAQs
1. Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture.
2. What’s the best way to knead the dough?
Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook.
3. Can I make the dough the night before?
Yes, refrigerate the dough after the first rise. Let it come to room temperature before shaping.
4. Can I use a different glaze?
Absolutely! A cream cheese glaze or a simple vanilla glaze works well.
5. How do I prevent the filling from leaking?
Roll the dough tightly and avoid overfilling with raspberries.
6. Can I use a bread machine for the dough?
Yes, follow your machine’s instructions for sweet dough.
7. Can I skip the glaze?
Yes, the rolls are delicious on their own, but the glaze adds a bright flavor.
8. Can I make these vegan?
Substitute plant-based milk, vegan butter, and flax eggs for a vegan version.
9. What can I use instead of instant yeast?
Use active dry yeast, but activate it in warm milk with a pinch of sugar before mixing.
10. How do I know when the rolls are fully baked?
The tops should be golden brown, and the internal temperature should reach 190°F (88°C).
Conclusion
Raspberry Cinnamon Rolls are a delectable combination of sweet, tangy, and warm flavors. With their soft, fluffy texture and vibrant raspberry filling, these rolls are a delightful treat for any occasion. The lemon glaze adds a refreshing touch, making them irresistible. Try this recipe today and savor the homemade goodness!
Print
Raspberry Cinnamon Rolls
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in fluffy raspberry cinnamon rolls, swirled with sweet raspberry filling and finished with a tangy lemon glaze. A perfect treat for breakfast, brunch, or dessert.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: Combine flour, sugar, yeast, and salt in a large bowl.
- Prepare Wet Ingredients: In another bowl, whisk together milk, melted butter, vegetable oil, and eggs.
- Combine Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until a dough forms.
- Knead Dough: On a floured surface, knead the dough until smooth and elastic, about 8–10 minutes.
- First Rise: Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare Filling: Mix sugar and cinnamon in a small bowl. Toss raspberries gently in the mixture to coat evenly.
- Roll and Fill: Roll the dough into a rectangle. Spread the raspberry-cinnamon mixture evenly over the surface.
- Shape Rolls: Roll the dough into a log, then slice into 12 even pieces.
- Second Rise: Arrange the rolls in a greased baking pan. Cover and let rise for another 30 minutes until puffy.
- Preheat Oven: Heat oven to 375°F (190°C).
- Bake: Bake rolls for 25 minutes or until golden brown.
- Make Glaze: Combine powdered sugar, lemon juice, zest, and vanilla. Whisk until smooth.
- Glaze and Serve: Drizzle the warm rolls with lemon glaze and enjoy.
Notes
- Use frozen raspberries if fresh are unavailable, but thaw and drain them first.
- For a richer flavor, use brown sugar in the filling instead of granulated sugar.
- Add chopped nuts like pecans or almonds for extra texture.
- Adjust the lemon glaze consistency by adding more lemon juice or powdered sugar.
Your email address will not be published. Required fields are marked *