Soft, fluffy cinnamon rolls generously filled with sweet-tart raspberries and topped with a bright, zesty lemon glaze — a fresh twist on a classic breakfast treat.
Description
These Raspberry Cinnamon Rolls with Lemon Glaze take the beloved classic cinnamon roll and elevate it with the vibrant flavor of fresh raspberries and a refreshing lemon glaze. The tender dough is swirled with cinnamon sugar and dotted with juicy raspberries that burst with flavor during baking. Finished with a smooth lemon glaze that adds a tangy sweetness, these rolls are perfect for brunch, holidays, or any special occasion.
Made from scratch or with store-bought dough, they’re a show-stopping dessert or breakfast that tastes as incredible as it looks.
Ingredients (Makes 12 rolls)
For the dough:
- 1 cup whole milk, warmed (110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 to 3½ cups all-purpose flour
For the filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup fresh raspberries (can use frozen, thawed and drained)
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk or cream (to thin, if needed)
Instructions
1. Prepare the dough:
- In a bowl, warm the milk and sprinkle yeast over it. Let sit 5–10 minutes until foamy.
- Add sugar, melted butter, salt, and egg; mix well.
- Gradually add flour, 1 cup at a time, mixing until dough forms. Knead on floured surface for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled.
2. Make the filling:
- Mix softened butter, brown sugar, and cinnamon until smooth.
3. Roll out dough:
- Punch down risen dough and roll into a 16×12 inch rectangle on a floured surface.
4. Add filling and raspberries:
- Spread cinnamon sugar butter evenly over dough.
- Scatter raspberries evenly on top, pressing gently into the butter.
5. Roll and cut:
- Starting at the long edge, roll the dough tightly into a log.
- Cut into 12 equal slices and place in a greased 9×13 inch pan.
6. Second rise:
- Cover pan and let rolls rise for 30–45 minutes until puffy.
7. Bake:
- Preheat oven to 350°F.
- Bake rolls for 25–30 minutes until golden brown and cooked through.
8. Prepare lemon glaze:
- Whisk powdered sugar, lemon juice, lemon zest, and enough milk to desired consistency.
9. Glaze and serve:
- Drizzle lemon glaze over warm rolls before serving.
Nutrition (per roll approx.)
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbohydrates: 48g
- Sugar: 25g
- Sodium: 210mg
Tips & Tricks
- Use fresh raspberries if possible; frozen works but drain well to avoid sogginess.
- For extra softness, brush rolls with melted butter right after baking.
- Add a pinch of nutmeg or cardamom to the filling for a warm spice twist.
- Store leftovers in an airtight container; reheat gently for soft rolls.
Something Extra from Me
Try swapping raspberries for blueberries or blackberries for different berry flavor combos. You can also add chopped nuts like pecans or walnuts inside the filling for extra crunch. For a more decadent version, add a cream cheese drizzle along with the lemon glaze.
These rolls are perfect for making ahead—prepare the dough and filling the night before, then assemble and bake fresh in the morning for a breakfast wow moment.
