Experience pure bliss with these Raspberry Cinnamon Rolls with Lemon Glaze, a delightful twist on a classic breakfast treat that’s surprisingly easy to make. This recipe is your shortcut to a decadent weekend brunch or a special weekday indulgence, offering bright, fruity notes alongside warm, spiced comfort.
Key Ingredients for Raspberry Cinnamon Rolls with Lemon Glaze:
- For the Dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- For the Raspberry Filling:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- 1 cup fresh or frozen raspberries, gently mashed
- 1 tablespoon ground cinnamon
- For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra zing)
How to Make Raspberry Cinnamon Rolls with Lemon Glaze:
Prepare to be amazed by how simple it is to create these incredibly delicious Raspberry Cinnamon Rolls with Lemon Glaze. This recipe strikes a perfect balance between sweet, tart, and warm spice, yielding tender, flavorful rolls with a vibrant fruit filling and a zesty finishing touch. With a prep time of around 30 minutes and a baking time of 20-25 minutes, you can enjoy these delightful treats without a long wait.
Step-by-Step Instructions:
1. Activate the Yeast: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is alive and ready to work its magic.
2. Mix the Dough: In a large mixing bowl, whisk together the melted butter, egg, and vanilla extract. Add the foamy yeast mixture to the wet ingredients and stir to combine.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-8 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
5. First Rise: Lightly grease a clean bowl with oil or butter. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Prepare the Filling: While the dough is rising, prepare the raspberry filling. In a medium bowl, cream together the softened butter and packed light brown sugar until well combined. Gently stir in the mashed raspberries and ground cinnamon until everything is evenly distributed. The goal is a thick, spreadable paste.
7. Shape the Rolls: Once the dough has doubled, punch it down to release the air. Turn the dough onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the raspberry filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges. Then, starting from the long edge opposite the unfrosted one, tightly roll up the dough.
8. Slice the Rolls: Using a sharp knife or dental floss (for cleaner cuts), slice the rolled dough into 12 equal cinnamon rolls. Place the sliced rolls, cut-side down, into a greased 9×13 inch baking dish, ensuring they have a little space between them as they will expand.
9. Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they appear puffy.
10. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the raspberry cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
11. Make the Glaze: As the rolls are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable. Add more lemon juice a teaspoon at a time if a thinner glaze is desired, or more powdered sugar if a thicker glaze is preferred.
12. Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes before drizzling generously with the lemon glaze. Serve warm and enjoy the incredible combination of tangy lemon and sweet raspberries!
Why You’ll Love This Raspberry Cinnamon Rolls with Lemon Glaze:
You’ll adore these Raspberry Cinnamon Rolls with Lemon Glaze because they deliver an explosion of bright, fruity flavor that perfectly complements the warm, comforting spice of traditional cinnamon rolls. The burst of tangy raspberries in every bite is a delightful departure from the usual, and the creamy, zesty lemon glaze adds an irresistible finishing touch that elevates them beyond the ordinary. Plus, homemade goodness always tastes better and is so much more cost-effective than store-bought bakery treats.
Imagine sinking your teeth into these soft, fluffy rolls, the sweet-tartness of the raspberries mingling with the gooey cinnamon filling, all enhanced by the vibrant citrus notes of the lemon glaze. These are a fantastic alternative to classic cinnamon rolls, offering a refreshing twist that’s sure to impress your family and friends. Don’t wait for a special occasion; whip up this delightful recipe today and discover your new favorite breakfast or dessert!
Storing and Reheating Tips:
- Storing Leftovers: Once completely cooled, store leftover Raspberry Cinnamon Rolls with Lemon Glaze in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4-5 days.
- Reheating: To reheat, place a cinnamon roll on a microwave-safe plate and heat for 15-30 seconds until warmed through. For a slightly crispier texture, you can reheat them in a toaster oven at 300°F (150°C) for about 5 minutes.
- Freezing: To freeze unfrosted cinnamon rolls, ensure they are completely cool. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above, or mix up a fresh batch of glaze.
Final Thoughts:
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful and surprisingly simple way to brighten your day with incredible flavor. We encourage you to give this recipe a try – the sweet, tart, and spiced combination is truly irresistible!
Raspberry Cinnamon Rolls with Lemon Glaze
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is alive and ready to work its magic.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the melted butter, egg, and vanilla extract. Add the foamy yeast mixture to the wet ingredients and stir to combine.0.25 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.3 cups all-purpose flour, 0.5 teaspoon salt
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-8 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.3 cups all-purpose flour
- Lightly grease a clean bowl with oil or butter. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the raspberry filling. In a medium bowl, cream together the softened butter and packed light brown sugar until well combined. Gently stir in the mashed raspberries and ground cinnamon until everything is evenly distributed. The goal is a thick, spreadable paste.0.5 cup unsalted butter, 0.5 cup light brown sugar, 1 cup fresh or frozen raspberries, 1 tablespoon ground cinnamon
- Once the dough has doubled, punch it down to release the air. Turn the dough onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the raspberry filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges. Then, starting from the long edge opposite the unfrosted one, tightly roll up the dough.3 cups all-purpose flour
- Using a sharp knife or dental floss (for cleaner cuts), slice the rolled dough into 12 equal cinnamon rolls. Place the sliced rolls, cut-side down, into a greased 9×13 inch baking dish, ensuring they have a little space between them as they will expand.
- Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they appear puffy.
- Preheat your oven to 375°F (190°C). Bake the raspberry cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
- As the rolls are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable. Add more lemon juice a teaspoon at a time if a thinner glaze is desired, or more powdered sugar if a thicker glaze is preferred.1.5 cups powdered sugar, 2-3 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes before drizzling generously with the lemon glaze. Serve warm and enjoy the incredible combination of tangy lemon and sweet raspberries!