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Raspberry Cinnamon Rolls with Lemon Glaze

Soft, fluffy cinnamon rolls swirled with raspberry jam and topped with a zesty lemon glaze.

Ingredients

Scale

For the Crust:

  • 2 ¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 2 ¼ tsp instant yeast
  • ½ cup whole milk, warmed
  • ¼ cup water, warmed
  • 3 tbsp unsalted butter, melted
  • 1 large egg
  • ½ cup raspberry jam
  • 2 tbsp ground cinnamon
  • ¼ cup brown sugar
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

1. Prepare the Crust:

  1. In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk, water, melted butter, and egg. Mix until a dough forms.
  2. Knead dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
  3. Roll dough into a 12×9 inch rectangle. Spread raspberry jam evenly, then sprinkle with cinnamon and brown sugar. Roll tightly from the long end.
  4. Cut into 9 equal pieces and place in a greased 9×9 inch pan. Cover and let rise for 30 minutes. Preheat oven to 375°F (190°C).
  5. Bake for 25-30 minutes until golden. Meanwhile, whisk powdered sugar, lemon juice, and zest for glaze. Drizzle over warm rolls before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett