Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Soft, fluffy, and bursting with a sweet-tart raspberry filling, these Raspberry Cinnamon Rolls with Lemon Glaze are the perfect treat for breakfast, brunch, or dessert. This recipe takes the classic cinnamon roll to a whole new level by replacing the traditional cinnamon-sugar filling with a vibrant raspberry compote. The rolls are then drizzled with a tangy lemon glaze that perfectly balances the sweetness.

Whether you’re hosting a family gathering or simply craving a bakery-style indulgence at home, these rolls are sure to impress. Let’s dive into the magic of creating these irresistible pastries from scratch!

Why You’ll Love This Recipe

1. Unique Twist: A fruity spin on a traditional favorite.
2. Perfect Texture: Soft, pillowy dough pairs beautifully with the gooey raspberry filling.
3. Fresh and Zesty: Lemon glaze adds a refreshing tang.
4. Customizable: Easily adapt the recipe with different fruits or glazes.
5. Impressive Yet Easy: Ideal for both novice and experienced bakers.

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm milk and yeast. Stir gently and let sit for 5-10 minutes until frothy.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, softened butter, and sugar. Add the activated yeast mixture.
3. Combine Dry Ingredients: Gradually add flour and salt to the wet mixture. Knead by hand or use a stand mixer with a dough hook on medium speed for about 8-10 minutes until the dough is smooth and elastic.
4. First Rise: Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Make the Raspberry Filling

1. Cook the Filling: In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Stir constantly until the mixture thickens and forms a jam-like consistency (about 5-7 minutes).
2. Cool the Filling: Remove from heat and stir in vanilla extract. Let it cool completely before using.

Step 3: Assemble the Rolls

1. Roll Out the Dough: On a floured surface, roll the dough into a large rectangle (about 12×18 inches).
2. Spread the Filling: Evenly spread the cooled raspberry filling over the dough, leaving a 1-inch border along one long edge.
3. Roll and Cut: Starting from the long edge without a border, roll the dough tightly into a log. Pinch the seam to seal it. Cut the log into 12 equal pieces.
4. Arrange in Pan: Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover with a towel and let rise for 30-45 minutes, or until they are puffy.

Step 4: Bake

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake the Rolls: Bake for 20-25 minutes, or until the tops are golden brown. If the rolls are browning too quickly, cover them loosely with foil during the last 10 minutes of baking.

Step 5: Make the Lemon Glaze

1. Mix Ingredients: In a bowl, whisk together powdered sugar, lemon juice, and lemon zest. Add milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.

Step 6: Glaze and Serve

1. Cool Slightly: Let the rolls cool in the pan for 10 minutes.
2. Drizzle the Glaze: Use a spoon or pastry brush to drizzle the lemon glaze over the warm rolls.
3. Serve: Enjoy warm or at room temperature.

Tips for Success

1. Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother dough.
2. Don’t Overfill: Too much filling can make the rolls difficult to seal and bake evenly.
3. Use Fresh Lemon Juice: For the glaze, fresh juice offers the best flavor.
4. Plan Ahead: The dough can be made the night before and refrigerated for a slow rise.
5. Even Cutting: Use dental floss or a sharp knife to cut clean slices without squishing the rolls.

Variations

1. Mixed Berry Filling: Combine raspberries with blueberries or blackberries for a mixed berry version.
2. Cream Cheese Glaze: Replace the lemon glaze with a cream cheese frosting for extra richness.
3. Nutty Addition: Sprinkle slivered almonds or chopped pecans over the filling before rolling.
4. Chocolate Raspberry: Add mini chocolate chips to the raspberry filling for a decadent twist.
5. Citrus Swap: Use orange zest and juice instead of lemon for the glaze.

Serving Suggestions

• With Coffee or Tea: Perfect as a breakfast treat or afternoon pick-me-up.
• Holiday Brunch: Impress guests by adding these rolls to your brunch spread.
• Dessert: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

Can I use frozen raspberries?

Yes! Frozen raspberries work well; no need to thaw them before making the filling.

What if I don’t have a stand mixer?

You can knead the dough by hand. It will take about 10-12 minutes to achieve the desired elasticity.

Can I make these rolls vegan?

Yes! Use plant-based milk, vegan butter, and egg substitutes. Ensure your glaze ingredients are also dairy-free.

How do I prevent rolls from sticking to the pan?

Grease the pan thoroughly or line it with parchment paper.

Conclusion

Raspberry Cinnamon Rolls with Lemon Glaze are a delightful way to add a fruity, zesty twist to classic cinnamon rolls. The combination of sweet-tart raspberries and refreshing lemon creates a perfect balance of flavors, while the soft dough makes these rolls irresistibly tender.

Whether you’re baking for a special occasion or treating yourself, this recipe is sure to become a favorite. Try it today and enjoy the taste of bakery-quality rolls right at home!

Yield: 12 Rolls

Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Print

Soft, fluffy, and bursting with a sweet-tart raspberry filling, these Raspberry Cinnamon Rolls with Lemon Glaze are the perfect treat for breakfast, brunch, or dessert. This recipe takes the classic cinnamon roll to a whole new level by replacing the traditional cinnamon-sugar filling with a vibrant raspberry compote. The rolls are then drizzled with a tangy lemon glaze that perfectly balances the sweetness.

Prep Time 30 minutes

Cook Time 25 minutes

Rise Time 1 hour 30 minutes

Total Time 2 hours 25 minutes

Ingredients

• For the Dough:
• 3/4 cup whole milk, warmed (110°F/43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon salt
• 3 cups all-purpose flour, plus extra for dusting
• For the Filling:
• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter, softened
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (optional, for thinning)

Instructions

1. Make the Dough

1. In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until frothy.
2. Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Stir until combined.
3. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
4. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

2. Prepare the Filling

1. In a small bowl, combine raspberries, sugar, cinnamon, and cornstarch. Mash lightly to create a spreadable consistency.
2. Set aside while you roll out the dough.

3. Assemble the Rolls

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Punch down the dough and roll it out on a floured surface into a 12x18-inch rectangle.
3. Spread softened butter evenly over the dough.
4. Gently spread the raspberry mixture over the butter, leaving a 1-inch border on one long edge.
5. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
6. Slice the log into 12 equal pieces and place them in the prepared baking dish, cut side up.

4. Let the Rolls Rise

1. Cover the rolls with a towel and let them rise in a warm place for 30-40 minutes, or until puffed.

5. Bake

1. Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
2. Remove from the oven and let cool slightly.

6. Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Add milk, 1 tablespoon at a time, until the desired consistency is reached.

7. Glaze and Serve

1. Drizzle the lemon glaze over the warm cinnamon rolls.
2. Serve immediately and enjoy!

Notes

• Raspberries: If using frozen raspberries, thaw and drain them first to avoid excess moisture.
• Make Ahead: Assemble the rolls the night before, cover tightly, and refrigerate. Let them come to room temperature and rise before baking.