You know that feeling when your kitchen smells like a bakery and you act like you accidentally invented dessert? Yeah, this recipe does that. I fell for these Raspberry Cinnamon Rolls with Lemon Glaze the first time I tried to impress friends—spoiler: I succeeded. If you love the combo of tart berries and warm cinnamon, you’ll get exactly what you want here.
I promise this recipe won’t waste your morning. You’ll learn how to make a soft, tender dough, fill it with cinnamon and raspberries, and finish it with a bright lemon glaze that actually cuts through the sweetness. If you want a lighter pairing afterward, try my kale quinoa salad with lemon dressing for a full brunch menu that looks like you planned it for Instagram.
Why You’ll Love This Recipe
- Balanced flavors: The tartness from raspberries and lemon glaze offsets the sweet cinnamon perfectly.
- Texture contrast: You’ll get soft, pillowy rolls with juicy berry pockets.
- Easy-ish to make: No fancy equipment required—just a few basic tools.
- Great for entertaining: You’ll hear compliments, and yes, you can take all the credit.
- Make-ahead friendly: You can prep the dough the night before and bake in the morning.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup milk
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1 cup fresh raspberries
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Note: Use fresh raspberries for the best texture and flavor. Frozen berries can get watery and mess with the dough.
How to Make (Step-by-Step)
STEP 1
In a bowl, mix flour, sugar, salt, and yeast. I toss the dry ingredients first so the yeast spreads evenly.
STEP 2
Warm the milk slightly (not hot—your yeast has feelings). Mix it with melted butter, then add the egg and whisk lightly.
STEP 3
Combine wet and dry ingredients and knead until smooth. I knead for about 6–8 minutes by hand—yes, I still think it’s therapeutic.
STEP 4
Let the dough rise until doubled in size. Cover the bowl with a damp towel and forget about your phone for 45–60 minutes.
STEP 5
Roll the dough into a rectangle, spread with additional melted butter, sprinkle with brown sugar and cinnamon, and top with raspberries. Try not to squish them too much.
STEP 6
Roll up tightly and cut into rolls. I use dental floss for cleaner cuts—no, really, it works great.
STEP 7
Place the rolls in a greased pan and let them rise again until doubled. This second rise makes them soft and lofty.
STEP 8
Bake at 375°F (190°C) for 20–25 minutes. Keep an eye on them—you want golden tops, not charcoal.
STEP 9
For the glaze, mix powdered sugar with lemon juice and zest. Adjust thickness with a teaspoon of water if the glaze feels too stiff.
STEP 10
Drizzle glaze over warm rolls and serve. The lemon makes the whole thing sing, honestly.
Pro Tips for the Best Results
- Use room-temperature ingredients. They combine more easily and your dough rises better.
- Don’t overwork the raspberries. Toss them lightly in a little flour before spreading to limit bleeding.
- Watch your oven. Every oven bakes differently; rotate the pan halfway if your oven has hot spots.
- Test the dough: Press with a finger—if the indentation springs back slowly, it’s ready.
- Make ahead: Refrigerate the shaped rolls overnight and bake in the morning for fresh rolls with minimal morning work.
- FYI: I sometimes swap half the milk for buttermilk for a tangier crumb—IMO it’s delightful.
Fun Variations & Topping Ideas
Variations:
- Swap raspberries for strawberries or blueberries for a different berry profile.
- Add cream cheese to the filling for a richer, tangy center.
- Substitute half the all-purpose flour with bread flour for chewier rolls.
Toppings:
- Classic lemon glaze (recipe above) for brightness.
- A cream cheese frosting if you deserve extra decadence.
- A sprinkle of toasted almonds for crunch and a fancy look.
Storing and Reheating
- Refrigerating: Store leftover rolls in an airtight container in the fridge for up to 4 days. I usually remove the glaze before storing if I plan to reheat.
- Freezing: Wrap individual rolls tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm rolls in a 350°F (175°C) oven for 8–10 minutes or microwave a single roll for 20–30 seconds. Add fresh glaze after reheating for the best result.
Leftover ideas
- Breakfast parfait: Layer chopped leftover rolls with Greek yogurt and fresh berries.
- French toast remix: Dip slices in an egg-milk mixture and pan-fry for sweet, cinnamon-y French toast.
- Bread pudding: Cube leftover rolls and bake with a custard base for an indulgent dessert.
- If you want an upscale dinner pairing, try serving a small piece alongside my lobster ravioli with lemon butter sauce for a citrusy theme—yes, I pair weird things sometimes and it works.
Frequently Asked Questions (FAQ)
How do I prevent soggy bottoms from the raspberries?
Press raspberries gently into the filling and dust them lightly with flour. The flour absorbs excess juice and helps keep the dough from getting soggy.
Can I use frozen raspberries instead of fresh?
You can, but freeze-thawed berries release more liquid. Toss them with a tablespoon of flour and drain briefly on paper towels before using.
Can I make the dough in a stand mixer?
Absolutely. Use a dough hook and mix on low until the dough pulls away from the bowl and feels smooth—about 6–7 minutes.
How long can I let the dough rise?
You can proof in the fridge overnight for a slow, flavorful rise. Just bring the dough to room temperature before shaping if it gets too cold.
Conclusion:
These Raspberry Cinnamon Rolls with Lemon Glaze hit the sweet spot between cozy and bright. They work for lazy weekends, show-off brunches, or when you need a treat that impresses without drama. Try the recipe, tweak a little (I won’t judge), and tell me which variation stole your heart.
For another take on this flavor combo, check out Raspberry Sweet Rolls with Lemon Glaze – A Classic Twist for more inspiration.
