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Raspberry Cinnamon Rolls with Lemon Glaze

Soft and sticky cinnamon rolls filled with juicy raspberries and topped with a tangy lemon glaze, combining the warmth of cinnamon with fresh raspberry and bright lemon flavors.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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

Instructions

  1. Warm the milk and combine with instant yeast, stirring until dissolved.
  2. In a large bowl, mix the yeast mixture with egg, sugar, salt, melted butter, and bread flour to form a dough.
  3. Knead the dough until smooth and elastic, then place in a greased bowl, cover, and let rise until doubled in size.
  4. Prepare the filling by mixing frozen raspberries, granulated sugar, and cornstarch in a bowl.
  5. Roll out the risen dough on a floured surface into a large rectangle.
  6. Spread the raspberry filling evenly over the dough, leaving a small border.
  7. Roll the dough tightly from the long side into a log and cut into equal slices.
  8. Place the slices in a greased baking dish, cover, and let rise until nearly doubled.
  9. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
  10. While the rolls bake, prepare the lemon glaze by mixing powdered sugar, lemon juice, and heavy cream until smooth.
  11. Drizzle the lemon glaze over the warm rolls before serving.

Notes

For best results, use fresh or frozen raspberries and adjust the glaze consistency with more lemon juice or powdered sugar as desired. These rolls are best enjoyed warm and fresh but can be stored covered for up to 3 days.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Method: Breakfast, Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 25
  • Sodium: 250
  • Fat: 10
  • Saturated Fat: 5
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 40