Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Introduction

These Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful twist on a classic favorite. Soft, fluffy rolls filled with a sweet and tangy raspberry-cinnamon filling are topped with a bright lemon glaze for a fresh finish.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups milk, lukewarm
• 1/4 cup + 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs
• For the Raspberry Filling:
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries, finely chopped or minced
• For the Lemon Glaze:
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: In a large bowl, combine 4 cups flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
2. Step 2: In a separate bowl, whisk together lukewarm milk, melted butter, vegetable oil, and eggs until smooth.
3. Step 3: Gradually add wet ingredients to dry, mixing until a dough forms.
4. Step 4: Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
5. Step 5: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
6. Step 6: Mix 1/2 cup sugar and cinnamon in a small bowl. Gently toss chopped raspberries in the cinnamon-sugar mixture.
7. Step 7: Roll risen dough into a 12×18 inch rectangle. Spread raspberry mixture evenly over dough.
8. Step 8: Starting from the long edge, roll dough tightly into a log.
9. Step 9: Cut log into 12 equal slices and arrange cut side up in a greased 9×13 inch pan. Cover and let rise for 30 minutes.
10. Step 10: Preheat oven to 375°F (190°C).
11. Step 11: Bake rolls for 25 minutes or until golden brown.
12. Step 12: While baking, whisk powdered sugar, lemon juice, lemon zest, and vanilla extract to make glaze. Adjust thickness with lemon juice if needed.
13. Step 13: Remove rolls from oven, cool 10 minutes, then drizzle with lemon glaze. Serve warm.

Tips & Variations

• For a smoother glaze, sift powdered sugar before mixing.
• Substitute fresh raspberries with frozen; just thaw and drain before using.
• Add chopped nuts like pecans or walnuts to the filling for extra crunch.
• Use cream cheese frosting instead of lemon glaze for a richer finish.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Let it come to room temperature before rolling out and filling.

What can I use if I don’t have instant yeast?

You can substitute active dry yeast by dissolving it in warm milk first and allowing it to activate before mixing with other ingredients. Use the same quantity but add a 10-minute proofing step.

Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

Fluffy and aromatic raspberry cinnamon rolls topped with a tangy lemon glaze. These sweet rolls combine the warm spices of cinnamon with fresh raspberries, all wrapped in a soft dough and finished with a bright, zesty lemon glaze for an irresistible breakfast or dessert treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups lukewarm milk
• 1/4 cup + 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs

Raspberry Filling

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries, finely chopped or minced

Lemon Glaze

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt to create the dry base for the dough.
2. Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs until well combined.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, working until the dough is smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
6. Prepare Filling: In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture, ensuring even coating.
7. Shape the Rolls: Roll out the risen dough into a 12 by 18-inch rectangle on a lightly floured surface. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log shape.
8. Cut and Second Rise: Slice the log into 12 equal pieces and arrange them cut side up in a greased 9 by 13-inch baking pan. Cover and let the rolls rise until puffy, about 30 minutes.
9. Preheat Oven: Preheat your oven to 375°F (190°C) for baking the rolls.
10. Bake: Bake the rolls in the preheated oven for 25 minutes or until they are golden brown on top and cooked through.
11. Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract until smooth. Adjust thickness by adding more lemon juice if necessary.
12. Glaze and Serve: Remove the rolls from the oven and let them cool for 10 minutes. Drizzle the lemon glaze generously over the warm rolls and serve immediately for the best flavor and texture.

Notes

• For best results, use fresh raspberries and chop them finely to prevent the filling from making the dough soggy.
• Ensure milk is lukewarm, not hot, to activate yeast properly without killing it.
• Cover the dough during rising to retain moisture and avoid a dry crust.
• You can substitute all-purpose flour with bread flour for a chewier texture.
• The lemon glaze can be adjusted for sweetness or tanginess by varying powdered sugar or lemon juice quantities.
• Store leftovers in an airtight container and reheat gently before serving.

Keywords: raspberry cinnamon rolls, lemon glaze rolls, cinnamon rolls recipe, sweet breakfast rolls, baked sweet rolls