Let’s talk about a treat that’s guaranteed to put a spring in your step: Raspberry Cinnamon Rolls with Lemon Glaze. Imagine soft, pillowy rolls infused with swirls of tart raspberries and warm cinnamon, all crowned with a sunny, zingy lemon glaze. One bite and you get the magic of comforting spice, pockets of juicy fruit, and a refreshing citrus finish. Whether you’re planning a cozy brunch or just want to make a weekend feel extra special, these rolls are irresistible, and baking them will instantly brighten any kitchen.
Ingredients You’ll Need
Each ingredient in these Raspberry Cinnamon Rolls with Lemon Glaze is chosen for a reason—there’s nothing fussy here! You’ll recognize every item, and together they build layers of flavor, tender texture, and vibrant color that make these rolls so unforgettable.
- Warm Milk (¾ cup, 110°F): The perfect temperature helps activate your yeast, ensuring the rolls rise tall and fluffy.
- Active Dry Yeast (2 ¼ teaspoons, 1 packet): Gives classic lift and airiness to the dough.
- Granulated Sugar (¼ cup): Sweetens the dough and boosts yeast activity.
- Large Egg (1) and Egg Yolk (1): Add richness and help bind the dough, making it plush and tender.
- Unsalted Butter (¼ cup melted for dough, plus 2 tablespoons softened for filling): Creates that irresistible softness in every bite and brings buttery flavor throughout.
- All-Purpose Flour (3 cups): The sturdy backbone of your dough, yielding just the right chew.
- Salt (½ teaspoon): Balances all the sweet notes and enhances the other flavors.
- Fresh or Frozen Raspberries (¾ cup): Bursts of juicy tartness; if using frozen, keep them cold so they don’t leak into the dough too soon.
- Brown Sugar (⅓ cup): For that caramel-like warmth in the cinnamon filling.
- Ground Cinnamon (1 tablespoon): The heart of every cinnamon roll—the spice that gives the filling its cozy aroma.
- Powdered Sugar (1 cup, for glaze): Makes a silky-sweet lemon glaze to top off the rolls.
- Lemon Juice (2 tablespoons, for glaze): Brings a bright tang that cuts through the sweetness for perfect balance.
- Lemon Zest (1 teaspoon, for glaze): Adds an extra punch of citrus fragrance and flavor.
- Milk (1–2 teaspoons, for glaze): Just enough to reach a dreamy drizzle consistency.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Activate the Yeast
Start by pouring your warm milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast over the top, and let it sit for about 5–10 minutes until it’s nice and foamy. It might seem like a small step, but this is where all the magic begins—the yeast wakes up and gets to work, setting you up for soft, puffy rolls later.
Step 2: Make the Dough
Add granulated sugar, the egg, the egg yolk, and the melted butter to the now-foamy yeast mixture. Mix until everything is combined, then gradually add in your flour and salt. As the dough comes together, knead it for 8–10 minutes until it feels smooth and elastic—either in your mixer with a dough hook or by hand. Pop this dough into a greased bowl, cover it up, and let it rise somewhere warm for about an hour. By the time you check back, it should be doubled in size and noticeably fluffier!
Step 3: Prepare the Filling
While the dough is rising, mix up your brown sugar and cinnamon in a small bowl. Make sure your butter is softened and ready to spread—these little steps make assembling your Raspberry Cinnamon Rolls with Lemon Glaze feel effortless later.
Step 4: Shape and Fill the Rolls
Once your dough has risen, tip it out onto a floured surface and roll it into a 14×9-inch rectangle. Spread the softened butter right to the edges, then sprinkle the cinnamon-sugar all over the surface. Scatter the raspberries on top—they’ll look like jewels nestled in the spicy sugar. Starting from one long edge, gently roll the dough up as tightly as you can, then use a sharp knife or unflavored dental floss to cut it into 9 even rolls.
Step 5: Second Rise
Arrange your rolls in a greased 9-inch baking dish, cover with a clean kitchen towel, and let them rise for another 30–40 minutes. This second rise is when your rolls become extra light and billowy, promising a beautiful texture when baked.
Step 6: Bake the Rolls
Preheat your oven to 350°F. Once the rolls have puffed up and you can’t wait any longer, bake them for 25–30 minutes until they’re golden brown and your kitchen smells like pure heaven. The berries will bubble and the edges will turn caramelized—totally irresistible!
Step 7: Make the Lemon Glaze
As the rolls cool just a little, whisk together your powdered sugar, lemon juice, lemon zest, and enough milk for a smooth, pourable consistency. The glaze should be bright and tangy, perfect for draping over warm rolls and soaking into every crevice.
Step 8: Glaze and Enjoy
Drizzle the lemon glaze over the warm Raspberry Cinnamon Rolls with Lemon Glaze, letting it pool and run down the sides. Serve them while they’re still slightly warm for the dreamiest breakfast or treat you’ve ever made at home.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze
Garnishes
A little garnish can take these Raspberry Cinnamon Rolls with Lemon Glaze to the next level. Try a dusting of extra lemon zest right over the glaze for a burst of color, or scatter a few extra fresh raspberries on your serving plate for a beautiful, fruity touch. You can even add a sprig of fresh mint for a bakery-style flourish.
Side Dishes
These rolls are stars all on their own but pair beautifully with a bowl of fresh fruit, creamy Greek yogurt, or a side of scrambled eggs for a brunch spread. If you’re serving them as dessert, a scoop of vanilla ice cream or a dollop of whipped cream is absolutely dreamy beside the warm, gooey rolls.
Creative Ways to Present
For a fun twist, arrange the Raspberry Cinnamon Rolls with Lemon Glaze in a circular pattern to create a “pull-apart” centerpiece. Serve them in individual ramekins for personalized treats, or gift a batch by wrapping a baking dish in a kitchen towel and ribbon—your friends and family will love a homemade surprise!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (which is rare!), stash your Raspberry Cinnamon Rolls with Lemon Glaze in an airtight container. They’ll stay fresh on the counter for a day or two, but for longer enjoyment, refrigerate them up to 4 days. The lemon glaze helps keep the rolls moist and delicious.
Freezing
Want to enjoy these beauties down the road? Individually wrap cooled rolls (unglazed or glazed, both freeze well), then tuck them into a freezer-safe bag. They’ll be good for up to 2 months. Simply thaw overnight in the fridge, then reheat—they’ll taste like freshly baked.
Reheating
To reheat, pop a roll in the microwave for about 20–30 seconds or warm in a preheated 300°F oven, covered loosely with foil, for 10 minutes. The rolls will become pillowy and the glaze just the right amount of drippy—perfect for a second (or third) breakfast treat!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just use them straight from the freezer—don’t thaw. This stops the berries from leaking too much juice and making the rolls soggy as you assemble them.
What if I don’t have a stand mixer?
No problem at all. Simply mix the dough with a wooden spoon, then turn it out onto a floured surface to knead by hand. The extra effort is worth it, and the result will be just as stunning.
Can I prepare these rolls the night before?
Yes! Once you’ve shaped the rolls and placed them in the baking dish, cover tightly and refrigerate overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as directed.
Why is my dough sticky?
A little stickiness is normal, but if it’s too hard to handle, sprinkle in a tablespoon of flour at a time until it’s workable. Avoid adding too much, as you want a soft, slightly tacky dough for the lightest rolls.
How do I make the glaze extra lemony?
Add a bit more lemon zest or even swap some of the lemon juice for orange juice for a blend of citrus flavors. Taste as you go—you can adjust the tartness to match your mood!
Final Thoughts
If you’re searching for a homemade bake that’s guaranteed to impress and bring smiles all around, these Raspberry Cinnamon Rolls with Lemon Glaze are it. The balance of sweet, tart, and spice is pure breakfast bliss, and there’s nothing quite like sharing a soft, fruity, citrus-drizzled roll with people you love. Don’t hesitate—treat yourself and your crew to a pan of these unforgettable rolls!
Print
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Total Time: 2 hours (including rising)
- Yield: 9 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these Raspberry Cinnamon Rolls with a zesty Lemon Glaze. These sweet rolls are filled with juicy raspberries and warm cinnamon, topped with a tangy lemon icing that perfectly complements the fruity sweetness of the rolls.
Ingredients
For the dough:
- ¾ cup warm milk (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 filling:
- ¾ cup fresh or frozen raspberries (if frozen, do not thaw)
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Dough Preparation: In a large bowl or stand mixer, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Add sugar, egg, egg yolk, and melted butter, and mix until combined. Stir in flour and salt, then knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Filling and Rolling: In a small bowl, mix brown sugar and cinnamon. Roll the dough out on a floured surface into a 14×9-inch rectangle. Spread softened butter over the dough, then sprinkle evenly with the cinnamon sugar and scatter the raspberries over the top. Roll the dough up tightly from the long edge and slice into 9 equal rolls. Place in a greased 9-inch baking dish. Cover and let rise again for 30–40 minutes.
- Baking and Glazing: Preheat oven to 350°F. Bake the rolls for 25–30 minutes, or until golden and cooked through. While the rolls bake, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Drizzle the glaze over warm rolls before serving.
Notes
- For a brighter glaze, add a touch of extra zest or swap in orange juice.
- These rolls are best enjoyed warm but can be stored in an airtight container at room temperature for 1–2 days or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
