Raspberry Cinnamon Rolls with Lemon Glaze put a delightful spin on the traditional cinnamon roll. These soft, fluffy rolls combine the warm, comforting flavor of cinnamon with the bright, tart sweetness of fresh raspberries. Finished with a zesty lemon glaze, they’re the perfect treat to brighten up spring mornings, summer brunches, or any special occasion.
A Modern Take on a Classic Pastry
Rooted in European baking traditions, cinnamon rolls are beloved for their tender dough and rich cinnamon filling. This recipe elevates the classic by adding juicy raspberries and a citrusy lemon glaze, creating a fresh, fruity flavor that’s both indulgent and refreshing.
Why You’ll Love These Raspberry Cinnamon Rolls
The dough is perfectly soft and airy, providing a light base for the sweet cinnamon and raspberry filling. The lemon glaze adds a tangy brightness that balances the sweetness and enhances the berry flavor. Visually stunning with vibrant red raspberries and a glossy glaze, these rolls are sure to impress at any brunch or gathering.
Expert Tips for Perfect Rolls
- Dough: Knead until smooth and elastic but still slightly tacky, then let rise in a warm, draft-free spot until doubled in size.
- Filling: Spread the raspberry-cinnamon mixture evenly, leaving a small border to prevent leaks.
- Rolling: Roll tightly to keep filling inside and cut with a sharp knife or dental floss for clean edges.
- Proofing: Let the rolls rise again after slicing until puffy for a soft texture.
- Baking: Rotate the pan halfway through for even browning.
- Glazing: Drizzle the lemon glaze while rolls are warm for the perfect balance of gooey and tangy.
Recipe Variations
- Swap raspberries for blueberries, blackberries, or a berry mix.
- Try cardamom or nutmeg instead of cinnamon for a unique flavor twist.
- Use orange or lime zest in the glaze for different citrus notes.
- Add chopped nuts like pecans or walnuts for extra crunch.
Dietary Adaptations
- Gluten-Free: Use a gluten-free flour blend with xanthan gum.
- Dairy-Free: Substitute milk with almond, soy, or oat milk; use vegan butter or coconut oil.
- Vegan: Replace eggs with flax eggs or vegan egg replacers alongside dairy substitutions.
Serving Suggestions
Serve these rolls warm for the best flavor experience. Pair with coffee, tea, or cold milk. They also go well with savory brunch dishes like scrambled eggs or fresh fruit salad.
Storage and Reheating
Store cooled rolls in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave, oven, or air fryer for a fresh-baked taste.
Common Questions
- Can I prepare ahead? Yes, you can refrigerate the rolls after shaping and bake them the next day.
- How to prevent filling leaks? Leave a border when spreading filling and chill rolls before slicing.
- Can I use frozen raspberries? Yes, use them straight from frozen to avoid excess moisture.
- Why does the glaze harden? Apply the glaze on warm rolls to keep it soft and smooth.
Raspberry Cinnamon Rolls with Lemon Glaze
Ingredients:
For the dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp salt
For the filling:
- 1 cup fresh or frozen raspberries
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- 1–2 tbsp milk (optional, to thin glaze)
Instructions:
- Prepare the dough:
In a small bowl, dissolve yeast in warm milk and let it sit 5–10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add melted butter, egg, and the yeast mixture. Mix until a soft dough forms. - Knead and rise:
Turn the dough onto a floured surface and knead about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size. - Prepare the filling:
In a small bowl, mix brown sugar and cinnamon. Gently mash raspberries if using fresh. Set aside. - Roll out the dough:
Punch down the risen dough and roll it into a 12×16 inch rectangle on a lightly floured surface. - Add filling:
Spread softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter. Scatter raspberries evenly on top. - Roll and slice:
Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 even rolls using a sharp knife or dental floss. - Second rise:
Place rolls in a greased 9×13 inch baking pan, spaced slightly apart. Cover and let rise again for 30–45 minutes until puffy. - Bake:
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown and cooked through. - Make the lemon glaze:
Whisk powdered sugar, lemon juice, and lemon zest in a bowl until smooth. Add milk a little at a time if glaze is too thick. - Glaze and serve:
Drizzle lemon glaze over warm rolls. Serve immediately.