Introduction

These Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful twist on a classic favorite. Soft, fluffy rolls filled with a sweet cinnamon-raspberry blend and topped with a bright lemon glaze make for a perfect breakfast or dessert treat.

Two thick golden brown raspberry rolls are stacked on top of each other, showing clear spiral layers of soft dough and bright red raspberry filling. White icing drips down the sides, adding a shiny, smooth texture that contrasts with the juicy raspberry layers. On the top roll, a fresh red raspberry sits in the center, adding a pop of color and freshness. In the background, more raspberries are scattered, with a white marbled surface beneath and a soft cloth around the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
1 1/4 cups milk, lukewarm
1/4 cup + 1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
2 large eggs

For the Raspberry Filling

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 cup fresh raspberries, finely chopped or minced

For the Lemon Glaze

1 cup powdered sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract

Instructions

Step 1: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
Step 2: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
Step 4: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
Step 5: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
Step 6: In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture.
Step 7: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
Step 8: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
Step 9: Preheat the oven to 375°F (190°C).
Step 10: Bake the rolls for 25 minutes, or until golden brown.
Step 11: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
Step 12: Once baked, remove rolls from the oven, let cool for 10 minutes, then drizzle with lemon glaze. Serve warm.

Tips & Variations

Ensure your kitchen is warm enough to help the dough rise properly and activate the yeast.
Keep the dough rolled tightly to prevent the raspberry filling from leaking during baking.
For a stronger lemon flavor, add extra lemon zest to the glaze.
Substitute frozen raspberries, thawed and drained, if fresh ones aren’t available.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Two round raspberry buns are stacked on top of each other, each showing spiral layers of golden-baked dough and bright red raspberry filling. White icing is drizzled over the top bun, flowing down the sides in thin streams. A fresh red raspberry sits in the center of the top bun as decoration. The buns rest on a soft beige cloth, with a small white bowl filled with extra raspberries nearby, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the filling, which can make the dough soggy.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel light and airy when gently pressed with a fingertip. If it springs back slowly, it’s ready for the next step.