Description
Raspberry Cinnamon Rolls with Lemon Glaze are soft, fluffy sweet rolls filled with tart raspberry preserves and aromatic cinnamon spice, topped with a tangy and zesty lemon glaze. Perfect for breakfast or brunch, they combine fruity freshness with warm, spicy comfort for a bright twist on classic cinnamon rolls.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup whole milk, lukewarm
- 1 large egg
- 1/4 cup unsalted butter, softened
Filling
- 1 cup fresh or frozen raspberries (thawed and drained if frozen) or raspberry jam
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Optional: additional fresh raspberries or lemon zest curls for garnish
Instructions
- Prepare the Dough: Warm the milk until lukewarm and dissolve the active dry yeast in it. Let it bloom for about 5 minutes. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, egg, and softened butter, then knead by hand or with a mixer until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the Filling: While the dough rises, combine melted butter, cinnamon, and sugar in a bowl. Slightly mash fresh raspberries or use raspberry jam as the filling base to spread evenly.
- Roll and Fill the Dough: After the dough has risen, roll it out on a floured surface into a 12 by 18 inch rectangle. Evenly spread the raspberry filling over the dough, then sprinkle the cinnamon sugar mixture on top. Starting from one long edge, roll the dough tightly into a log and slice it into 12 equal rolls.
- Second Rise and Bake: Place the rolls into a greased baking dish, cover, and let them rise for 30-45 minutes until puffed. Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare and Add Lemon Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. Drizzle the glaze generously over the warm rolls immediately after baking to absorb the citrus flavor.
Notes
- Use lukewarm milk (not hot) to activate the yeast for consistent rising.
- Knead the dough just until elastic to keep the rolls tender and avoid toughness.
- Roll the dough tightly to prevent filling leakage and create defined swirls.
- Use freshly squeezed lemon juice and zest for a more vibrant glaze.
- Check baking time closely to avoid drying out; remove as soon as rolls are golden.
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: raspberry cinnamon rolls, lemon glaze, breakfast rolls, brunch recipe, cinnamon swirl, lemon icing, sweet rolls