Print

Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

These Raspberry Cinnamon Rolls combine the classic soft, fluffy texture of homemade cinnamon rolls with a fresh, fruity twist thanks to a delightful raspberry filling and a tangy lemon glaze. Perfect for a weekend breakfast or special occasion, this sweet treat balances warm spices and bright citrus flavors in every bite.

Ingredients

Scale

Dough

  • 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

  1. Preparing the Dough: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt. In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted butter, 1 tablespoon vegetable oil, and 2 large eggs. Gradually mix the wet ingredients into the dry mixture until a dough forms.
  2. Kneading and First Rise: Transfer the dough to a floured surface and knead by hand for 8 to 10 minutes to develop gluten. Place the dough in a greased bowl, cover with a damp cloth, and leave in a warm place for about 1 hour until doubled in size.
  3. Making the Raspberry Filling: While the dough rises, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Toss 1 cup fresh raspberries in this mixture, ensuring each berry is evenly coated.
  4. Rolling and Shaping the Dough: Once risen, roll the dough out on a floured surface into a 12×18-inch rectangle. Spread the raspberry-cinnamon mixture evenly over the dough, leaving a small border around the edges. Starting from a long edge, tightly roll the dough into a log to keep the filling inside.
  5. Cutting and Second Rise: Slice the rolled dough 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 another 30 minutes until puffy.
  6. Baking: Preheat the oven to 375°F (190°C). Bake the rolls for about 25 minutes or until golden brown. Monitor closely to avoid overbaking, which keeps them tender and moist.
  7. Preparing the Lemon Glaze: While the rolls cool, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with more lemon juice if needed to create a smooth glaze.
  8. Finishing Touch: Drizzle the lemon glaze generously over the slightly cooled rolls, letting it seep into the crevices. Serve warm for a delicious indulgence.

Notes

  • Ensure milk is lukewarm to activate yeast properly without killing it.
  • Kneading dough well is crucial for soft, chewy rolls.
  • Use fresh raspberries to avoid excess moisture in the filling.
  • Cover dough during rising to prevent drying out.
  • Watch closely during baking to prevent rolls from becoming too dry.
  • If glaze is too thick, thin with additional lemon juice, or add powdered sugar if too thin.
  • These rolls are best eaten fresh but can be stored in an airtight container for 2 days.

Keywords: Raspberry Cinnamon Rolls, Cinnamon Rolls, Raspberry Filling, Lemon Glaze, Breakfast Pastry, Homemade Rolls

Find it online: https://dailysimplerecipe.com/raspberry-cinnamon-rolls-with-lemon-glaze-recipe/