The scent of freshly baked Raspberry Lemon Cinnamon Rolls fills the kitchen with warmth and comfort. The combination of soft, fluffy dough, tart raspberries, and a tangy lemon glaze makes this treat a delightful way to start any morning. Whether for a weekend brunch or a special occasion, these rolls bring a touch of indulgence to the table. If you love experimenting with baked goods, you might also enjoy this flavorful Philly Cheesesteak Pizza.
I remember the first time I made Raspberry Lemon Cinnamon Rolls from scratch—it was a chilly Sunday morning, and I craved something both comforting and bright. As I kneaded the dough and spread the sweet raspberry filling, anticipation grew. The moment they came out of the oven, golden and fragrant, I knew I had discovered a new favorite. Just like my first experience with Crockpot Beef and Noodles, this recipe quickly became a family tradition.
Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze
- Balanced flavors – The dough’s sweetness, the tartness of raspberries, and the citrusy glaze create a harmonious treat.
- Soft and fluffy texture – The yeast dough ensures light and airy cinnamon rolls.
- Make-ahead friendly – Prepare them the night before and bake fresh in the morning.
- Customizable – Swap raspberries for blueberries or add cream cheese to the glaze for a richer finish.
Step-by-Step Guide to Raspberry Cinnamon Rolls with Lemon Glaze
First: Preparing the Dough for Raspberry Cinnamon Rolls with Lemon Glaze
- Activate the yeast – Warm 1 3/4 cups whole milk and mix it with 2 1/4 teaspoons (1 packet) instant yeast, 3 tablespoons granulated sugar, and 1/2 teaspoon salt.
- Mix the ingredients – Add 1 large room-temperature egg and 3 tablespoons melted unsalted butter.
- Incorporate the flour – Gradually add 4 1/2 cups bread flour while mixing with a stand mixer or by hand.
- Knead the dough – Knead for 5 minutes until smooth and slightly tacky.
- Let it rise – Place in an oiled bowl, cover, and let it double in size for about an hour.
Second: Making the Raspberry Filling for Cinnamon Rolls
- Mix the filling – Combine 3 cups frozen raspberries, 1/2 cup granulated sugar, and 1 1/2 teaspoons cornstarch.
- Spread evenly – Roll the dough into a 40cm by 20cm rectangle, leaving a small border.
- Roll tightly – Carefully roll the dough into a log to keep the filling intact.
Third: Cutting and Proofing Raspberry Lemon Cinnamon Rolls
- Slice into portions – Cut the rolled dough into 12 equal pieces.
- Arrange in a baking dish – Grease a 9”x13” baking dish and space the rolls evenly.
- Let them rise again – Cover and let them puff up for 45-60 minutes.
Fourth: Baking Raspberry Cinnamon Rolls with Lemon Glaze
- Preheat the oven to 350ºF (175ºC).
- Bake covered – Cover with foil and bake for 25 minutes.
- Uncover and finish baking – Remove the foil and bake for another 5-10 minutes until golden brown.
Fifth: Making the Lemon Glaze for Raspberry Cinnamon Rolls
- Whisk the ingredients – Mix 2 cups powdered sugar, the juice of 1 lemon, and 2-4 tablespoons heavy cream until smooth.
- Adjust consistency – Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
- Drizzle over warm rolls – Pour the glaze over while they are still warm to soak into the layers.
How to Store Raspberry Cinnamon Rolls for Freshness
Proper storage ensures your Raspberry Cinnamon Rolls with Lemon Glaze stay soft and delicious. Here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Warm them slightly before serving.
- Freezing: Wrap each roll individually and freeze for up to 3 months. Thaw overnight and reheat before enjoying.
Best Toppings for Raspberry Cinnamon Rolls with Lemon Glaze
Enhance your Raspberry Cinnamon Rolls with extra toppings for added flavor and texture:
- Cream Cheese Frosting: A rich and tangy alternative to lemon glaze.
- Toasted Nuts: Sprinkle chopped pecans or almonds for crunch.
- White Chocolate Drizzle: A sweet contrast to the tart raspberries.
- Fresh Berries: Garnish with raspberries or blueberries for a vibrant finish.
FAQs About Raspberry Lemon Cinnamon Rolls Recipe
How do you prevent the raspberry filling from leaking out?
Use frozen raspberries instead of fresh ones and roll the dough tightly to keep the filling inside.
What is the best way to apply lemon glaze?
Drizzle the glaze while the rolls are warm so it melts into the layers without running off completely.
Can Raspberry Lemon Cinnamon Rolls be made ahead of time?
Yes! After arranging the rolls in the dish, cover and refrigerate overnight. Let them come to room temperature before baking.
What are some tips for making fluffier cinnamon rolls?
Use fresh yeast, let the dough rise fully, and avoid over-kneading, which can make them dense.
How can you adapt this recipe for a gluten-free diet?
Use a gluten-free all-purpose flour blend with xanthan gum and gluten-free yeast. The texture may be slightly different but still delicious. If you’re looking for another comforting meal, try this Easy Cracker Barrel Meatloaf.
Conclusion
These Raspberry Lemon Cinnamon Rolls are a must-try for any baking enthusiast. The blend of tart raspberries and bright lemon glaze creates an irresistible treat. Whether for a weekend breakfast or a festive holiday brunch, these rolls are sure to impress.
Have you tried this recipe? Share your experience in the comments! Don’t forget to tag #aclassictwist when sharing your delicious creation on social media.
PrintRaspberry Cinnamon Rolls with Lemon Glaze Recipe
Soft, fluffy, and bursting with tart raspberry filling, these Raspberry Lemon Cinnamon Rolls are topped with a zesty lemon glaze. Perfect for brunch or a sweet morning treat!
- Prep Time: 30 minutes
- Additional Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
The Dough:
- 1 3/4 cups whole milk (warmed)
- 2 1/4 teaspoons (1 packet) instant yeast
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 3 tablespoons unsalted butter (melted)
- 4 1/2 cups bread flour
For the Raspberry Filling:
- 3 cups frozen raspberries
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cornstarch
For the Lemon Glaze:
- 2 cups powdered sugar
- Juice of 1 lemon
- 2–4 tablespoons heavy cream
Instructions
First: Preparing the Dough
- Warm the milk and mix with yeast, sugar, and salt.
- Add the egg and melted butter.
- Gradually incorporate the flour while mixing.
- Knead for 5 minutes until smooth and slightly tacky.
- Place in an oiled bowl, cover, and let rise until doubled (about 1 hour).
Second: Making the Raspberry Filling
- Combine frozen raspberries, sugar, and cornstarch.
- Roll the dough into a 40cm by 20cm rectangle, leaving a small border.
- Spread the raspberry mixture evenly.
Third: Cutting and Proofing the Rolls
- Roll the dough tightly and cut into 12 equal pieces.
- Arrange in a greased 9”x13” baking dish.
- Cover and let rise for another 45-60 minutes.
Fourth: Baking the Cinnamon Rolls
- Preheat oven to 350ºF (175ºC).
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 5-10 minutes until golden brown.
Fifth: Making the Lemon Glaze
- Whisk together powdered sugar, lemon juice, and heavy cream until smooth.
- Adjust consistency by adding more sugar or lemon juice as needed.
- Drizzle over warm rolls.
Notes
- Use frozen raspberries to prevent excess juice leakage.
- Make-ahead option: Refrigerate rolls overnight after the second rise and bake fresh in the morning.
- Swap raspberries for blueberries or blackberries for a variation.
Nutrition
- Serving Size: 12
- Calories: ~320
- Sugar: ~18g
- Sodium: ~150mg
- Fat: ~10g
- Saturated Fat: ~5g
- Unsaturated Fat: ~3g
- Trans Fat: ~0g
- Carbohydrates: ~48g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~30mg
Keywords: Raspberry Lemon Cinnamon Rolls, breakfast pastry, sweet rolls, brunch ideas, homemade cinnamon rolls, lemon glaze, raspberry dessert, fluffy cinnamon rolls