Raspberry Cinnamon Rolls with Lemon Glaze

Introduction

Craving a bakery-style treat that’s bursting with tart berry sweetness and bright citrusy flavor? These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect twist on a classic. Soft, fluffy rolls filled with raspberry jam and cinnamon sugar, then drizzled with zesty lemon glaze — they’re as beautiful as they are delicious.

Focus Keyword: Raspberry Cinnamon Rolls

Ingredients

For the Dough:

• 3/4 cup warm milk (110°F/43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk (room temperature)
• 1/4 cup unsalted butter, melted
• 3 cups all-purpose flour (plus more as needed)
• 1/2 tsp salt

For the Filling:

• 1/3 cup raspberry jam or preserves
• 1/2 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Timing

• Prep Time: 25 minutes
• Rise Time: 1.5 hours (total)
• Bake Time: 20–25 minutes
• Total Time: ~2.5 hours

These Raspberry Cinnamon Rolls are fruity, tangy, and irresistibly soft — perfect for brunch or a sweet morning pick-me-up.

Instructions

Step 1: Activate the Yeast

In a bowl, whisk warm milk and sugar. Sprinkle in yeast and let sit for 5–10 minutes until foamy.

Step 2: Make the Dough

Add egg, yolk, and melted butter to the yeast mixture. Mix in flour and salt. Knead dough by hand or with a stand mixer for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.

Step 3: Roll and Fill

Punch down dough. Roll into a 12×16-inch rectangle on a floured surface. Spread softened butter, raspberry jam, and sprinkle cinnamon sugar evenly over the surface.

Step 4: Roll and Slice

Tightly roll up the dough from the long side. Slice into 12 even rolls. Place in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.

Step 5: Bake

Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown and puffy.

Step 6: Make the Glaze

Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over warm rolls before serving.

Tips for Success

• Use room temperature ingredients for consistent dough texture
• Avoid overfilling to prevent leaks
• Drizzle glaze while rolls are still slightly warm

Variations

• Use fresh raspberries for added tartness
• Add cream cheese to the glaze for a richer topping
• Swap raspberry jam for strawberry or blackberry

Storage

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15 seconds before serving.

Conclusion

These Raspberry Cinnamon Rolls are a fresh take on a bakery classic — perfect for spring brunches, holidays, or any morning that needs a bit of sweetness. The lemon glaze adds a bright finish that balances the warm, spiced filling.

FAQs

Q1: Can I make these ahead of time?
Yes! Assemble the night before, cover tightly, and refrigerate. Let them come to room temperature and rise before baking.

Q2: Can I freeze these?
Freeze unbaked rolls after slicing or baked and cooled rolls. Glaze after reheating for best results.

Q3: What if I don’t have raspberry jam?
Use any berry jam or mash fresh raspberries with sugar as a substitute.