Introduction

These raspberry cinnamon rolls combine a soft, tender dough with a vibrant raspberry-cinnamon filling and a zesty lemon glaze. Perfect for a weekend breakfast or a special treat, they offer a delightful balance of sweet and tangy flavors that everyone will love.

Four golden-brown cinnamon rolls sit on a white plate with a light speckled texture, each roll topped with thick white icing that glistens softly. The rolls have a soft, layered look with visible spirals of dough that hold a bright red raspberry in the center, along with bits of raspberry baked inside the swirls. Around the plate, several fresh raspberries dusted lightly with powdered sugar add a vibrant red contrast. The white marbled background adds a clean and fresh feel to the setting. 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 lukewarm milk
1/4 cup + 1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
2 large eggs

Raspberry Filling

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 cup fresh raspberries

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, mix the dry ingredients: flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. Gradually add the wet ingredients to the dry, stirring until a dough forms.
Step 2: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Step 3: While the dough rises, combine sugar and cinnamon in a bowl, then gently toss the fresh raspberries in this mixture to coat evenly.
Step 4: Roll the risen dough into a 12×18-inch rectangle on a floured surface. Spread the raspberry-cinnamon mixture evenly over the dough, leaving a small border around the edges.
Step 5: Starting from one long side, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or floss. Arrange them cut-side up in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes until puffy.
Step 6: Preheat the oven to 375°F (190°C). Bake the rolls for about 25 minutes, or until golden brown. Watch carefully to prevent overbaking and maintain tenderness.
Step 7: Meanwhile, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract to make the glaze. Adjust with more lemon juice if needed for desired consistency.
Step 8: Once the rolls have cooled slightly, drizzle the lemon glaze generously over them. Serve warm for the best flavor and softness.

Tips & Variations

For a more intense raspberry flavor, gently warm the berries with the sugar and cinnamon before spreading on the dough.
Try substituting fresh raspberries with frozen ones if fresh aren’t available; just thaw and drain excess liquid first.
Add chopped nuts like pecans or walnuts to the filling for added texture and crunch.
If you prefer a cream cheese glaze, mix softened cream cheese with powdered sugar and a splash of vanilla instead of the lemon glaze.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat rolls gently in the microwave or oven to restore softness before serving.

How to Serve

The image shows four golden brown cinnamon rolls on a white plate, each topped with a white glaze that drips down the sides in smooth layers. The rolls have swirls of red filling visible between the layers of dough. On top of each roll sits a fresh, bright red raspberry with a dusting of white powdered sugar, and several more raspberries are scattered around the plate. The white plate sits on a white marbled background, adding a clean and fresh feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature before rolling out and continuing with the recipe.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it in the lukewarm milk first and let it sit for 5-10 minutes until foamy before mixing with the other ingredients.