Cinnamon rolls have long been a beloved classic, filling kitchens with their warm, buttery aroma and delighting taste buds with their soft, fluffy texture and rich, spiced filling. But when you introduce tart raspberries and a bright, citrusy lemon glaze into the mix, you take this already irresistible treat to a whole new level of deliciousness.
These Delightful Raspberry Cinnamon Rolls with Lemon Glaze offer the perfect balance of sweet, tangy, and spiced flavors. The dough is pillowy soft, the filling combines juicy raspberries with warm cinnamon for a delightful contrast, and the zesty lemon glaze ties everything together with a refreshing brightness. Each bite is bursting with sweet-tart fruitiness, warm spice, and a rich, buttery texture that melts in your mouth.
This recipe is a delightful spring and summer twist on the traditional cinnamon roll. While the original version is known for its deep, caramel-like brown sugar and cinnamon filling, these rolls take inspiration from European fruit pastries, where berries and citrus often play a starring role. The raspberry filling gives these rolls a naturally vibrant color, making them visually stunning as well as delicious.
Whether you’re preparing these for a special brunch, a cozy weekend breakfast, a holiday gathering, or just a sweet indulgence, these raspberry cinnamon rolls will impress your family and guests alike. Best of all, they are customizable and easy to make ahead, so you can enjoy them fresh out of the oven with minimal effort in the morning.
Ready to make the softest, most flavorful cinnamon rolls with a fruity, zesty twist? Let’s dive into the full recipe!
Ingredients
For the Dough:
- 3 ¾ cups (450g) all-purpose flour – Provides the perfect soft structure.
- ¼ cup (50g) granulated sugar – Adds a touch of sweetness to the dough.
- 2 ¼ teaspoons (1 packet) instant yeast – Speeds up the rising process.
- ½ teaspoon salt – Enhances flavor and strengthens the dough.
- ¾ cup (180ml) warm milk (110°F/45°C) – Helps activate the yeast.
- ¼ cup (57g) unsalted butter, melted – Adds richness.
- 1 large egg + 1 egg yolk – Creates a soft, tender dough with richness.
For the Raspberry Filling:
- 1 ½ cups (200g) fresh or frozen raspberries – Packed with bright, tart flavor.
- ¼ cup (50g) granulated sugar – Balances the tartness of the raspberries.
- 1 tablespoon cornstarch – Thickens the filling to prevent excessive moisture.
- 1 teaspoon cinnamon – Enhances the warmth of the filling.
For the Lemon Glaze:
- 1 cup (120g) powdered sugar – The base of the sweet, smooth glaze.
- 2 tablespoons fresh lemon juice – Adds tangy brightness.
- 1 teaspoon lemon zest – Enhances the citrus flavor.
- 1 tablespoon milk (optional) – Helps achieve the desired consistency.
Instructions
Step 1: Prepare the Dough
- Activate the yeast: In a bowl, whisk together the warm milk, melted butter, and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and egg yolk. Stir until a shaggy dough forms.
- Knead the dough: Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
- First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 2: Make the Raspberry Filling
- In a saucepan, combine raspberries, sugar, cinnamon, and cornstarch.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5 minutes).
- Remove from heat and let it cool completely before spreading onto the dough.
Step 3: Roll and Fill the Dough
- Roll out the dough: On a floured surface, roll the dough into a 12×16-inch rectangle.
- Spread the filling: Evenly spread the cooled raspberry mixture over the dough, leaving a ½-inch border around the edges.
- Roll tightly: Starting from the long edge, roll the dough into a tight log. Seal the seam by pinching it closed.
- Slice the rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces.
Step 4: Second Rise & Bake
- Arrange rolls in a greased 9×13-inch baking dish, leaving space between each.
- Cover and let rise for 30-45 minutes, or until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown and cooked through.
Step 5: Prepare the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk (if needed) until smooth.
- Drizzle over warm cinnamon rolls before serving.
Tips for the Best Results
- Use room temperature ingredients for a well-risen dough.
- Let the filling cool completely to prevent the dough from becoming soggy.
- Don’t overbake! Bake until just golden for soft, tender rolls.
- For extra lemon flavor, add more zest to the glaze.
Storage & Reheating
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Reheat in the microwave for 15-20 seconds or in a low oven (300°F/150°C) for 5 minutes.
- Freeze unglazed rolls for up to 3 months. Thaw and glaze before serving.
Variations & Customizations
- Make it extra gooey: Add cream cheese to the glaze.
- Try a mixed berry filling: Use a combination of raspberries, blueberries, and blackberries.
- Gluten-free version: Use a 1:1 gluten-free flour blend.
- Make it vegan: Substitute dairy and eggs with plant-based alternatives.
Nutrition Details (Per Roll)
- Calories: ~280
- Protein: ~5g
- Carbs: ~48g
- Fat: ~7g
- Fiber: ~3g
Frequently Asked Questions (FAQ)
Q: Can I prepare these rolls the night before?
A: Yes! Assemble the rolls and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
Q: Can I use store-bought raspberry jam instead?
A: Yes, but reduce sugar to prevent them from being too sweet.
Q: How do I prevent the filling from leaking out?
A: Roll the dough tightly and leave a small border around the edges.