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Raspberry Cinnamon Rolls with Lemon Glaze – Sweet, Fruity, and Perfectly Tangy! By Martha Everyday Kitchen Bliss! January 13, 2025 Jump to Recipe·Print Recipe SHARE THIS: If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you need. Fluffy dough is filled with a burst of fresh raspberries and sweet cinnamon, then topped with a zesty lemon glaze that adds the perfect tang. Whether you’re making them for a special brunch or a weekend indulgence, these rolls are guaranteed to impress. Why You’ll Love This Recipe Burst of Flavor: Sweet raspberries and warm cinnamon are perfectly balanced by the tangy lemon glaze. Versatile Treat: Ideal for breakfast, brunch, or dessert. Soft and Fluffy Dough: Homemade dough makes these rolls incredibly tender. Customizable: Add your favorite mix-ins like nuts or white chocolate for extra indulgence. this RECIPE FOR LATER Ingredients You’ll Need For the Dough: 1 cup whole milk, warmed (110°F) 2 ¼ tsp active dry yeast (1 packet) ¼ cup granulated sugar 1 large egg, room temperature ¼ cup unsalted butter, melted 3 ½ cups all-purpose flour ½ tsp salt For the Raspberry Filling: ½ cup unsalted butter, softened ½ cup granulated sugar 1 tbsp ground cinnamon 1 cup fresh or frozen raspberries For the Lemon Glaze: 1 ½ cups powdered sugar 3 tbsp fresh lemon juice 1 tsp lemon zest How to Make Raspberry Cinnamon Rolls Step-by-Step Instructions Step 1: Prepare the Dough In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, salt, and flour. Stir until a soft dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Step 2: Prepare the Filling In a small bowl, mix softened butter, sugar, and cinnamon until smooth and spreadable. Step 3: Assemble the Rolls Roll out the dough on a floured surface into a 12×18-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough. Sprinkle raspberries evenly over the top. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or floss for clean cuts. Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes. Step 4: Bake the Rolls Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and puffed. Allow them to cool slightly in the pan. Step 5: Make the Lemon Glaze In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with a little more lemon juice if needed. Step 6: Serve and Enjoy Drizzle the lemon glaze generously over the warm rolls. Serve fresh with a hot cup of coffee or tea and enjoy the perfect balance of sweet, fruity, and tangy flavors! Helpful Tips Cutting the Dough: Use dental floss (unflavored) or a very sharp knife to cut the rolls without squishing them. Raspberry Options: Fresh or frozen raspberries both work well. If using frozen, do not thaw before sprinkling on the dough. Extra Indulgence: Sprinkle white chocolate chips or chopped nuts over the filling before rolling the dough. Making Ahead: Assemble the rolls the night before, cover them tightly, and refrigerate. In the morning, let them come to room temperature and rise for 30 minutes before baking. Recipe Details Prep Time: 30 minutes Cook Time: 25 minutes Rise Time: 1.5 hours Total Time: ~2.5 hours Yield: 12 rolls Category: Breakfast/Brunch Method: Baking Cuisine: American Notes Cutting Cleanly: Use unflavored dental floss or a sharp serrated knife to cut the rolls without squishing the dough. Raspberry Tips: If using frozen raspberries, do not thaw them to avoid excess moisture in the filling. Glaze Adjustment: For a thicker glaze, add more powdered sugar; for a thinner glaze, add a touch more lemon juice. Make-Ahead Option: Assemble the rolls the night before and refrigerate. Let them rise at room temperature for 30 minutes before baking. Freezing: Freeze baked, unglazed rolls for up to 2 months. Thaw, reheat, and glaze before serving. Nutritional Information (Per Roll) Calories: ~300 kcal Carbohydrates: 45g Protein: 5g Fat: 10g Frequently Asked Questions Can I use other berries instead of raspberries? Yes! Blackberries, blueberries, or diced strawberries would all be delicious. How do I store leftover rolls? Store rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving. Can I freeze these rolls? Absolutely. Bake the rolls, allow them to cool completely, and freeze them without glaze in an airtight container for up to 2 months. Thaw and glaze before serving. Related Recipes If you enjoyed these Raspberry Cinnamon Rolls, try: Irresistibly Flaky Crescent Cheese Danishes Conclusion Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on a classic favorite. Their fluffy texture, fruity filling, and tangy glaze make them irresistible. Whether you’re baking for a weekend treat, holiday brunch, or simply to satisfy a craving, these rolls are sure to impress. Roll up your sleeves, grab your rolling pin, and let the magic begin! Raspberry Cinnamon Rolls with Lemon Glaze – Sweet, Fruity, and Perfectly Tangy! Author: Martha Print Recipe Pin Recipe If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you need. Fluffy dough is filled with a burst of fresh raspberries and sweet cinnamon, then topped with a zesty lemon glaze that adds the perfect tang. Whether you’re making them for a special brunch or a weekend indulgence, these rolls are guaranteed to impress. Ingredients Scale 1x 2x 3x For the Dough: 1 cup whole milk, warmed (110°F) 2 ¼ tsp active dry yeast (1 packet) ¼ cup granulated sugar 1 large egg, room temperature ¼ cup unsalted butter, melted 3 ½ cups all-purpose flour ½ tsp salt For the Raspberry Filling: ½ cup unsalted butter, softened ½ cup granulated sugar 1 tbsp ground cinnamon 1 cup fresh or frozen raspberries For the Lemon Glaze: 1 ½ cups powdered sugar 3 tbsp fresh lemon juice 1 tsp lemon zest Instructions Step 1: Prepare the Dough In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, salt, and flour. Stir until a soft dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Step 2: Prepare the Filling In a small bowl, mix softened butter, sugar, and cinnamon until smooth and spreadable. Step 3: Assemble the Rolls Roll out the dough on a floured surface into a 12×18-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough. Sprinkle raspberries evenly over the top. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or floss for clean cuts. Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes. Step 4: Bake the Rolls Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and puffed. Allow them to cool slightly in the pan. Step 5: Make the Lemon Glaze In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with a little more lemon juice if needed. Step 6: Serve and Enjoy Drizzle the lemon glaze generously over the warm rolls. Serve fresh with a hot cup of coffee or tea and enjoy the perfect balance of sweet, fruity, and tangy flavors

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Jump to Recipe·Print Recipe SHARE THIS: If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you …

Raspberry Cinnamon Rolls with Lemon Glaze – Sweet, Fruity, and Perfectly Tangy! By Martha Everyday Kitchen Bliss! January 13, 2025 Jump to Recipe·Print Recipe SHARE THIS: If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you need. Fluffy dough is filled with a burst of fresh raspberries and sweet cinnamon, then topped with a zesty lemon glaze that adds the perfect tang. Whether you’re making them for a special brunch or a weekend indulgence, these rolls are guaranteed to impress. Why You’ll Love This Recipe Burst of Flavor: Sweet raspberries and warm cinnamon are perfectly balanced by the tangy lemon glaze. Versatile Treat: Ideal for breakfast, brunch, or dessert. Soft and Fluffy Dough: Homemade dough makes these rolls incredibly tender. Customizable: Add your favorite mix-ins like nuts or white chocolate for extra indulgence. this RECIPE FOR LATER Ingredients You’ll Need For the Dough: 1 cup whole milk, warmed (110°F) 2 ¼ tsp active dry yeast (1 packet) ¼ cup granulated sugar 1 large egg, room temperature ¼ cup unsalted butter, melted 3 ½ cups all-purpose flour ½ tsp salt For the Raspberry Filling: ½ cup unsalted butter, softened ½ cup granulated sugar 1 tbsp ground cinnamon 1 cup fresh or frozen raspberries For the Lemon Glaze: 1 ½ cups powdered sugar 3 tbsp fresh lemon juice 1 tsp lemon zest How to Make Raspberry Cinnamon Rolls Step-by-Step Instructions Step 1: Prepare the Dough In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, salt, and flour. Stir until a soft dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Step 2: Prepare the Filling In a small bowl, mix softened butter, sugar, and cinnamon until smooth and spreadable. Step 3: Assemble the Rolls Roll out the dough on a floured surface into a 12×18-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough. Sprinkle raspberries evenly over the top. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or floss for clean cuts. Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes. Step 4: Bake the Rolls Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and puffed. Allow them to cool slightly in the pan. Step 5: Make the Lemon Glaze In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with a little more lemon juice if needed. Step 6: Serve and Enjoy Drizzle the lemon glaze generously over the warm rolls. Serve fresh with a hot cup of coffee or tea and enjoy the perfect balance of sweet, fruity, and tangy flavors! Helpful Tips Cutting the Dough: Use dental floss (unflavored) or a very sharp knife to cut the rolls without squishing them. Raspberry Options: Fresh or frozen raspberries both work well. If using frozen, do not thaw before sprinkling on the dough. Extra Indulgence: Sprinkle white chocolate chips or chopped nuts over the filling before rolling the dough. Making Ahead: Assemble the rolls the night before, cover them tightly, and refrigerate. In the morning, let them come to room temperature and rise for 30 minutes before baking. Recipe Details Prep Time: 30 minutes Cook Time: 25 minutes Rise Time: 1.5 hours Total Time: ~2.5 hours Yield: 12 rolls Category: Breakfast/Brunch Method: Baking Cuisine: American Notes Cutting Cleanly: Use unflavored dental floss or a sharp serrated knife to cut the rolls without squishing the dough. Raspberry Tips: If using frozen raspberries, do not thaw them to avoid excess moisture in the filling. Glaze Adjustment: For a thicker glaze, add more powdered sugar; for a thinner glaze, add a touch more lemon juice. Make-Ahead Option: Assemble the rolls the night before and refrigerate. Let them rise at room temperature for 30 minutes before baking. Freezing: Freeze baked, unglazed rolls for up to 2 months. Thaw, reheat, and glaze before serving. Nutritional Information (Per Roll) Calories: ~300 kcal Carbohydrates: 45g Protein: 5g Fat: 10g Frequently Asked Questions Can I use other berries instead of raspberries? Yes! Blackberries, blueberries, or diced strawberries would all be delicious. How do I store leftover rolls? Store rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving. Can I freeze these rolls? Absolutely. Bake the rolls, allow them to cool completely, and freeze them without glaze in an airtight container for up to 2 months. Thaw and glaze before serving. Related Recipes If you enjoyed these Raspberry Cinnamon Rolls, try: Irresistibly Flaky Crescent Cheese Danishes Conclusion Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on a classic favorite. Their fluffy texture, fruity filling, and tangy glaze make them irresistible. Whether you’re baking for a weekend treat, holiday brunch, or simply to satisfy a craving, these rolls are sure to impress. Roll up your sleeves, grab your rolling pin, and let the magic begin! Raspberry Cinnamon Rolls with Lemon Glaze – Sweet, Fruity, and Perfectly Tangy! Author: Martha Print Recipe Pin Recipe If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you need. Fluffy dough is filled with a burst of fresh raspberries and sweet cinnamon, then topped with a zesty lemon glaze that adds the perfect tang. Whether you’re making them for a special brunch or a weekend indulgence, these rolls are guaranteed to impress. Ingredients Scale 1x 2x 3x For the Dough: 1 cup whole milk, warmed (110°F) 2 ¼ tsp active dry yeast (1 packet) ¼ cup granulated sugar 1 large egg, room temperature ¼ cup unsalted butter, melted 3 ½ cups all-purpose flour ½ tsp salt For the Raspberry Filling: ½ cup unsalted butter, softened ½ cup granulated sugar 1 tbsp ground cinnamon 1 cup fresh or frozen raspberries For the Lemon Glaze: 1 ½ cups powdered sugar 3 tbsp fresh lemon juice 1 tsp lemon zest Instructions Step 1: Prepare the Dough In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, salt, and flour. Stir until a soft dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Step 2: Prepare the Filling In a small bowl, mix softened butter, sugar, and cinnamon until smooth and spreadable. Step 3: Assemble the Rolls Roll out the dough on a floured surface into a 12×18-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough. Sprinkle raspberries evenly over the top. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or floss for clean cuts. Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes. Step 4: Bake the Rolls Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and puffed. Allow them to cool slightly in the pan. Step 5: Make the Lemon Glaze In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with a little more lemon juice if needed. Step 6: Serve and Enjoy Drizzle the lemon glaze generously over the warm rolls. Serve fresh with a hot cup of coffee or tea and enjoy the perfect balance of sweet, fruity, and tangy flavors Read More