Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful twist on the classic cinnamon roll. These pastries combine the comforting warmth of cinnamon with the tart sweetness of raspberries, all topped with a zesty lemon glaze. Perfect for spring and summer mornings or special occasions, this recipe brings a fruity brightness to a beloved breakfast treat.

Why You’ll Love These Rolls

• Soft and fluffy dough infused with cinnamon and raspberry flavors.
• A refreshing lemon glaze that balances the sweetness.
• Visually stunning with bright red raspberries and a golden, glossy finish.
• Ideal for brunch, afternoon treats, or holiday gatherings.

Expert Tips and Tricks

• Dough Preparation: Knead until smooth and elastic but slightly tacky. Allow it to rise in a warm, draft-free space for the best texture.
• Filling Spread: Evenly distribute the raspberry mixture, leaving a margin at the edges to prevent spilling.
• Tight Rolling: Roll the dough tightly to keep the filling intact and ensure even baking.
• Cutting the Rolls: Use a serrated knife or unflavored dental floss to maintain their shape.
• Proofing: Let the rolls proof in the baking dish until puffy for the best texture.
• Glazing: Apply the lemon glaze while warm for the best absorption without it running off completely.

Variations & Substitutions

• Swap raspberries for blackberries, blueberries, or a mix of berries.
• Experiment with spices like cardamom or nutmeg.
• Use orange or lime zest instead of lemon for a different citrus note.
• Add chopped nuts for extra crunch.
• Reduce sugar if you prefer a less sweet roll.

Dietary Adaptations

• Gluten-Free: Use a high-quality gluten-free flour blend with xanthan gum.
• Dairy-Free: Substitute milk with almond, soy, or oat milk and use vegan butter.
• Vegan: Replace the egg with a flax egg or vegan egg replacer.

Serving and Pairing Suggestions

• Serve warm for a gooey, flavorful experience.
• Pair with coffee, lattes, or milk.
• Complement with scrambled eggs or fruit salad for a balanced brunch.

Storage and Reheating Tips

• Cool Before Storing: Prevents condensation and sogginess.
• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze individually before transferring to a container (up to 3 months).
• Microwave: Cover with a damp paper towel and heat for 30-45 seconds.
• Oven: Reheat at 350°F (175°C) for 10-15 minutes.
• Air Fryer: Heat at 300°F for 5-8 minutes, checking frequently.

Recipe FAQs

• Can I make these rolls ahead of time? Yes, refrigerate unbaked rolls overnight and let them proof before baking.
• Can I use frozen raspberries? Yes, use them frozen to avoid excess moisture.
• Why did my lemon glaze harden? If too cold, drizzle over warm rolls for a smoother texture.

Raspberry Cinnamon Rolls Recipe

Yield: 12 rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups lukewarm milk
• 1/4 cup + 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs

For the Raspberry Filling:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries, finely chopped

For the Lemon Glaze:

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Dough: In a large bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk together milk, melted butter, oil, and eggs. Gradually combine the wet and dry ingredients.
2. Knead & First Rise: Knead for 8-10 minutes until smooth. Let rise in a greased bowl for 1 hour until doubled in size.
3. Prepare Filling: Mix sugar and cinnamon. Toss raspberries in the mixture.
4. Shape the Rolls: Roll dough into a 12×18-inch rectangle. Evenly spread raspberry mixture, then roll tightly into a log.
5. Cut & Second Rise: Slice into 12 rolls and place in a greased 9×13-inch pan. Cover and proof for 30 minutes.
6. Bake: Preheat oven to 375°F (190°C). Bake rolls for 25 minutes until golden brown.
7. Make Glaze: Mix powdered sugar, lemon juice, zest, and vanilla extract. Adjust consistency as needed.
8. Glaze & Serve: Let rolls cool slightly before drizzling with glaze. Serve warm.

Enjoy these delicious Raspberry Cinnamon Rolls with Lemon Glaze as a sweet treat for any occasion!