Raspberry Cinnamon Rolls with Lemon Glaze Recipe

Introduction

These Raspberry Cinnamon Rolls with Lemon Glaze are a simple and delicious twist on a classic breakfast treat. The sweet-tart raspberry filling pairs perfectly with warm cinnamon, all topped with a bright, zesty lemon glaze. For more creative uses of dough, check out 11 Easy Ways to Use Crescent Roll Dough | Sweet & Savory Recipes You’ll Love. This Raspberry Cinnamon Rolls with Lemon Glaze Recipe is sure to become a new favorite.

Ingredients

These Raspberry Cinnamon Rolls with Lemon Glaze combine the warmth of cinnamon-spiced dough with the bright, tart burst of raspberries, all finished with a zesty lemon glaze that melts into every swirl.

• 1 3/4 cups whole milk, warmed
• 2 1/4 teaspoons instant yeast
• 1 large egg, room temperature
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 4 1/2 cups bread flour
• 1 tablespoon unsalted butter, melted (for greasing)
• 3 cups frozen raspberries
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cornstarch
• 1 lemon, juiced
• 2 cups powdered sugar
• 2-4 tablespoons heavy cream

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes

Context: These Raspberry Cinnamon Rolls with Lemon Glaze are about 20% faster than similar recipes thanks to simplified assembly and a quicker rise time.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine warm milk, yeast, sugar, and a pinch of salt in a mixing bowl. Let it sit for 5–10 minutes until foamy. Add flour, softened butter, and egg, then mix until a soft dough forms.

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Step 2 — Make the Raspberry Filling

While the dough rises, prepare the filling. In a bowl, mix softened butter, brown sugar, ground cinnamon, and fresh or frozen raspberries. Mash the raspberries slightly to release their juices and create a spreadable paste.

For a smoother filling, you can substitute raspberry jam, but reduce added sugar to avoid excessive sweetness.

Step 3 — Roll and Fill the Dough

Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle. Spread the raspberry cinnamon filling evenly over the dough, leaving a ½-inch border along one long edge.

Roll the dough tightly from the opposite long edge, sealing the seam. Use a sharp knife or unflavored dental floss to slice the log into 9–12 even rolls.

Step 4 — Arrange and Proof the Rolls

Place the Raspberry Cinnamon Rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover the pan and let the rolls proof for 30–45 minutes until puffy and nearly doubled.

Tip: For a faster rise, place the pan in a warm, draft-free area or a slightly warmed oven (turned off).

Step 5 — Bake to Perfection

Preheat oven to 375°F (190°C). Bake the Raspberry Cinnamon Rolls for 20–25 minutes, until golden brown and cooked through. The internal temperature should reach 190°F (88°C).

Check for doneness by tapping the top—it should sound hollow. Avoid overbaking to keep the rolls soft.

Step 6 — Prepare the Lemon Glaze

While the rolls bake, whisk together powdered sugar, fresh lemon juice, and a teaspoon of lemon zest. Adjust consistency by adding more lemon juice for a thinner glaze or more sugar for thickness.

For extra flavor, add a splash of vanilla extract or substitute milk for lemon juice for a milder glaze.

Step 7 — Glaze and Serve

Let the baked Raspberry Cinnamon Rolls cool in the pan for 10–15 minutes before drizzling with the lemon glaze. Serve warm for the best texture and flavor.

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze unglazed rolls for longer storage.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	52g
Fat	11g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat pastry flour to add fiber and nutrients while maintaining a tender texture.
• Greek Yogurt Glaze — Replace cream cheese in the lemon glaze with Greek yogurt for a protein boost and tangy flavor.
• Coconut Sugar — Use coconut sugar instead of refined sugar in the filling for a lower glycemic index and caramel-like notes.
• Almond Milk — Substitute dairy milk with unsweetened almond milk for a dairy-free, lower-calorie option.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour to make these Raspberry Cinnamon Rolls with Lemon Glaze suitable for gluten sensitivities.
• Reduced-Sodium Option — Cut salt in the dough by half and omit added salt from the filling to lower sodium content without sacrificing flavor.
• Chia Seed Filling — Mix chia seeds with raspberries to thicken the filling naturally, reducing added sugars and increasing fiber.
• Vegan Butter — Replace butter with plant-based butter in both dough and filling for a dairy-free version that still offers rich flavor.

Serving Suggestions

• Pair these Raspberry Cinnamon Rolls with Lemon Glaze with a hot cup of coffee or a glass of cold milk for a classic breakfast treat.
• Serve warm Raspberry Cinnamon Rolls with Lemon Glaze alongside fresh fruit salad for a balanced brunch spread.
• Offer these rolls with a scoop of vanilla ice cream for a decadent dessert twist.
• Bring Raspberry Cinnamon Rolls with Lemon Glaze to holiday gatherings or spring celebrations for a festive touch.
• Drizzle extra lemon glaze over the top just before serving for a vibrant, glossy finish.
• Garnish with fresh raspberries and a sprinkle of lemon zest to enhance visual appeal and flavor.
• Serve individual Raspberry Cinnamon Rolls with Lemon Glaze on decorative plates for an elegant presentation at special occasions.

Whether enjoyed fresh from the oven or at room temperature, these Raspberry Cinnamon Rolls with Lemon Glaze are sure to impress with their sweet-tart balance and comforting aroma.

Common Mistakes to Avoid

• Mistake: Using warm milk that kills the yeast. Fix: Test milk temperature on your wrist; it should feel comfortably warm, not hot.
• Mistake: Over-flouring the dough, making it tough. Fix: Add flour gradually until the dough just pulls away from the bowl’s sides.
• Mistake: Rolling the dough too thin, causing tears with raspberry filling. Fix: Roll to a consistent ¼-inch thickness for a sturdy, leak-proof base.
• Mistake: Spreading raspberry jam too thickly, leading to soggy centers. Fix: Use a thin, even layer of jam and sprinkle with fresh raspberries for bursts of flavor.
• Mistake: Rushing the final proof, resulting in dense rolls. Fix: Let rolls rise until nearly doubled and puffy, about 1–1.5 hours in a warm spot.
• Mistake: Baking in a cold oven, which prevents proper spring. Fix: Always preheat your oven fully so the Raspberry Cinnamon Rolls with Lemon Glaze rise immediately.
• Mistake: Overbaking, which dries out the rolls. Fix: Bake until golden and an instant-read thermometer reads 190°F in the center.
• Mistake: Glazing hot rolls, causing the lemon glaze to melt off. Fix: Cool rolls for 15–20 minutes so the glaze sets beautifully on top.
• Mistake: Adding lemon juice directly to powdered sugar, making glaze gritty. Fix: Whisk lemon juice with a tablespoon of soft butter first for a smooth, creamy glaze.
• Mistake: Storing Raspberry Cinnamon Rolls with Lemon Glaze airtight while still warm. Fix: Cool completely before covering to prevent condensation and sogginess.

Storing Tips

• Fridge: Store Raspberry Cinnamon Rolls with Lemon Glaze in an airtight container for up to 5 days. Keep refrigerated to maintain freshness.
• Freezer: Freeze unglazed rolls tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
• Reheat: Warm Raspberry Cinnamon Rolls in a 300°F oven until the internal temperature reaches 165°F, about 8–12 minutes. Microwave briefly if preferred, but oven heating preserves texture best.

Always allow Raspberry Cinnamon Rolls with Lemon Glaze to cool completely before storing to prevent sogginess and ensure food safety.

Conclusion

These Raspberry Cinnamon Rolls with Lemon Glaze are a perfect sweet treat for any occasion. We hope you love making them as much as we do! Give this recipe a try, share your results in the comments, and subscribe for more delicious baking ideas like our Whipped Shortbread Cookies Recipe.

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FAQs

Can I use frozen raspberries for these Raspberry Cinnamon Rolls with Lemon Glaze?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to remove excess liquid before adding to the filling. This prevents the dough from becoming soggy while baking your Raspberry Cinnamon Rolls with Lemon Glaze.

How do I store leftover Raspberry Cinnamon Rolls with Lemon Glaze?

Store any leftover Raspberry Cinnamon Rolls with Lemon Glaze in an airtight container at room temperature for up to two days. For longer storage, freeze the rolls without the glaze and thaw before adding the fresh lemon glaze when ready to serve.

Can I make the dough for Raspberry Cinnamon Rolls with Lemon Glaze ahead of time?

Absolutely. Prepare the dough through the first rise, then punch it down, wrap tightly, and refrigerate overnight. The next day, let it come to room temperature before rolling, filling, and baking your Raspberry Cinnamon Rolls with Lemon Glaze.