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Raspberry Cinnamon Rolls with Lemon Glaze

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Soft, fluffy cinnamon rolls swirled with juicy raspberries and finished with a bright lemon glaze a sweet and tangy twist on a brunch classic.

Ingredients

Scale
  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm milk (110°F/43°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • Filling:
  • 1 cup fresh or frozen raspberries
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp softened butter
  • 1 tbsp flour
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk (as needed for consistency)

Instructions

  • 1. In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy.
  • 2. Add sugar, melted butter, egg, and salt. Stir in flour gradually until dough forms.
  • 3. Knead on a floured surface for 5–7 minutes, until smooth and elastic.
  • 4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  • 5. Roll out dough into a 12×16-inch rectangle.
  • 6. Spread softened butter over dough, then sprinkle with brown sugar, cinnamon, and flour.
  • 7. Evenly scatter raspberries over the top.
  • 8. Roll up tightly from the long edge and cut into 12 rolls.
  • 9. Place rolls in a greased baking dish, cover, and rise another 30–40 minutes.
  • 10. Bake at 350°F (175°C) for 25–30 minutes, until golden.
  • 11. Whisk together powdered sugar, lemon juice, zest, and milk to make glaze.
  • 12. Drizzle glaze over warm rolls before serving.

Notes

  • Use frozen raspberries straight from the freezer to reduce excess moisture.
  • Add a pinch of cardamom to the filling for a gourmet twist.
  • These rolls can be prepared ahead and baked the next morning for easy brunch prep.

Nutrition

Keywords: Raspberry Cinnamon Rolls, lemon glaze, fruity breakfast, sweet rolls

Find it online: https://dishfoody.com/raspberry-cinnamon-rolls-with-lemon-glaze-recipe/