Print

Raspberry Cinnamon Rolls with Lemon Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and fluffy cinnamon rolls swirled with a sweet raspberry filling and topped with a bright, tangy lemon glaze. These bakery-style rolls are perfect for brunch, holidays, or a cozy weekend baking treat.

Ingredients

  • For the dough:
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3/4 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon salt
  • For the filling:
  • 1 1/2 cups fresh or frozen raspberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • For the lemon glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. In a small bowl, activate the yeast by mixing it with warm milk and a pinch of sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine flour, sugar, and salt.
  3. Add the yeast mixture, melted butter, and eggs. Mix and knead until a smooth, elastic dough forms (about 8–10 minutes).
  4. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. In a separate bowl, gently mix raspberries, brown sugar, cinnamon, and cornstarch.
  6. Roll the risen dough into a large rectangle about 1/4-inch thick on a lightly floured surface.
  7. Spread the raspberry filling evenly over the dough.
  8. Roll the dough tightly into a log and slice into 12 even rolls.
  9. Place rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.
  10. Bake at 350°F (175°C) for 25–30 minutes until golden brown and cooked through.
  11. Whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
  12. Drizzle the lemon glaze over the warm rolls before serving.

Notes

  • Spread a thin layer of cream cheese inside before adding the raspberry filling for extra richness.
  • Add lemon zest directly into the dough for stronger citrus flavor.
  • Sprinkle chopped pecans over the filling for added texture.
  • Use raspberry jam for a smoother, less chunky swirl.
  • Refrigerate shaped rolls overnight and bake the next morning after bringing to room temperature.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze baked or unbaked rolls for up to 2 months and thaw overnight before reheating or baking.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-cinnamon-rolls-with-lemon-glaze/