Raspberry Cinnamon Rolls with Lemon Glaze

These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on the classic cinnamon roll, featuring a sweet and tangy raspberry filling and a refreshing citrus glaze. Perfect for breakfast, brunch, or a sweet afternoon treat, these rolls offer a fruity brightness that beautifully complements the warm spice of cinnamon.

Why You’ll Love This Recipe

These cinnamon rolls are a step above the traditional version thanks to the vibrant raspberry filling and zesty lemon glaze. The balance between tart and sweet is perfect, and the tender, fluffy dough creates a soft, pull-apart texture that is utterly satisfying. Whether you’re hosting a brunch or craving a homemade indulgence, this recipe delivers flavor, comfort, and elegance in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Instant yeast

• Whole milk

• Unsalted butter

• Eggs

• Salt

• Ground cinnamon

• Fresh or frozen raspberries

• Cornstarch

• Lemon juice

• Lemon zest

• Powdered sugar

• Vanilla extract

directions

1. Prepare the dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit until foamy, then mix in the eggs, melted butter, and salt. Gradually add flour and knead until a soft dough forms. Let it rise until doubled in size.

2. Make the filling: In a saucepan, cook raspberries with sugar and cornstarch until thickened. Let it cool completely.

3. Assemble the rolls: Roll the dough into a large rectangle. Spread the raspberry filling evenly and sprinkle with cinnamon. Roll up tightly from the long edge and cut into individual rolls.

4. Second rise: Arrange the rolls in a greased baking dish and let them rise again until puffy.

5. Bake: Bake at 350°F (175°C) until golden and cooked through, about 25–30 minutes.

6. Prepare the glaze: Whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.

7. Glaze and serve: Drizzle the lemon glaze over warm rolls before serving.

Servings and timing

Servings: Makes 12 rolls
Preparation time: 25 minutes
Rising time: 90 minutes (total)
Baking time: 25–30 minutes
Total time: Approximately 2 hours 30 minutes

Variations

• Mixed Berry Filling: Substitute a blend of raspberries, blueberries, and strawberries for a more complex berry flavor.

• Cream Cheese Frosting: Replace the lemon glaze with a rich cream cheese frosting for a more decadent version.

• Nutty Addition: Add chopped pecans or walnuts to the filling for a crunchy twist.

• Gluten-Free Option: Use a 1:1 gluten-free baking flour mix to accommodate dietary needs.

• Orange Glaze: Swap the lemon for orange juice and zest for a different citrus profile.

storage/reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds per roll or in a 300°F oven for about 10 minutes. If frozen, thaw overnight in the fridge and reheat before serving.

FAQs

How do I prevent the raspberry filling from leaking out?

Chill the filling before spreading it on the dough and leave a small border around the edges to help seal it in.

Can I use frozen raspberries?

Yes, just thaw and drain excess liquid before cooking them down into the filling.

Can I make these rolls ahead of time?

Absolutely. Prepare the rolls up to the second rise, cover, and refrigerate overnight. Bake fresh in the morning.

How do I know when the rolls are done baking?

They should be golden brown on top, and a toothpick inserted into the center should come out clean.

Can I freeze these cinnamon rolls?

Yes, they freeze well. Freeze baked, unglazed rolls for up to 2 months. Glaze after reheating.

What type of yeast should I use?

Instant or rapid-rise yeast works best for quicker preparation, but active dry yeast can be used with a longer proofing time.

Can I use lemon extract instead of fresh lemon?

Yes, but reduce the quantity as lemon extract is more concentrated than fresh juice.

What if I don’t have a stand mixer?

You can knead the dough by hand; it just takes a bit more effort and time to develop the gluten.

How thin should I roll out the dough?

Aim for about ¼ inch thickness to make sure the rolls bake evenly and hold enough filling.

Can I double this recipe?

Yes, it scales well. Use two pans and rotate them halfway through baking for even results.

Conclusion

Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful balance of sweet, tart, and spiced flavors, wrapped in soft, fluffy dough. This recipe is an ideal choice for special occasions, weekend brunches, or any time you want a homemade treat that’s both familiar and refreshingly unique. Give them a try—you’ll find they’re as beautiful as they are delicious.