Raspberry Cinnamon Rolls with Lemon Glaze

Why You’ll Love This Recipe

• Soft & Fluffy: The homemade dough bakes up perfectly light and airy.
• Sweet & Tart: Raspberry filling adds a fresh, fruity flavor that pairs beautifully with the lemon glaze.
• Perfect for Any Occasion: Great for special breakfasts, brunch gatherings, or a delicious dessert.
• Make-Ahead Friendly: Prepare the night before and bake fresh in the morning!

Ingredients

For the Dough:

• ¾ cup warm milk (about 110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ teaspoon salt

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough

• In a bowl, mix warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
• Add egg, egg yolk, and melted butter, stirring to combine.
• Mix in flour and salt. Knead for 8-10 minutes until smooth.
• Cover and let rise for 1 hour, or until doubled in size.

2. Make the Raspberry Filling

• In a saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon zest, and cinnamon.
• Cook until thickened (3-5 minutes). Remove from heat and let cool.

3. Assemble the Rolls

• Roll out the dough into a 12×18-inch rectangle.
• Spread the cooled raspberry filling evenly over the dough.
• Roll the dough tightly into a log and slice into 12 rolls.
• Place in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes.

4. Bake the Rolls

• Preheat oven to 350°F (175°C).
• Bake for 22-25 minutes, or until golden brown.

5. Make the Lemon Glaze

• Whisk together powdered sugar, lemon juice, vanilla, and lemon zest until smooth.
• Drizzle over warm cinnamon rolls.

Servings and Timing

• Servings: 12 rolls
• Prep Time: 20 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes

Variations

• Cream Cheese Glaze: Swap the lemon glaze for a cream cheese frosting.
• Berry Mix: Add blueberries or blackberries to the raspberry filling.
• Nutty Addition: Sprinkle chopped almonds or pecans over the filling.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
• Reheating: Warm in the microwave for 20-30 seconds, or in the oven at 300°F for 5 minutes.
• Freezing: Freeze unbaked rolls and thaw overnight before baking.

FAQs

1. Can I use frozen raspberries?

Yes! Just thaw and drain them before using.

2. Can I make these overnight?

Yes! Assemble the rolls, refrigerate overnight, and bake in the morning.

3. Can I use instant yeast?

Yes, mix it directly with the flour and skip proofing.

4. How do I make the rolls extra gooey?

Brush with warm milk or melted butter before baking.

5. What’s the best way to roll the dough tightly?

Start from the long side and roll evenly, using both hands to create a tight spiral.

Conclusion

These Raspberry Cinnamon Rolls with Lemon Glaze are a deliciously fruity twist on a classic. With soft dough, sweet raspberry filling, and a bright lemon glaze, they’re perfect for any occasion. Try them today and enjoy a refreshing, homemade treat!

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