Raspberry Cinnamon Rolls with Lemon Glaze Recipe Zesty Twist

Soft and pillowy raspberry cinnamon rolls dance with a zesty lemon glaze that will make your taste buds sing.

Warm spices mingle with sweet-tart berries in this irresistible breakfast treat.

Delicate swirls of dough wrap around juicy raspberries, creating pockets of fruity delight.

A drizzle of bright lemon glaze adds a tangy kick that perfectly balances the rich, buttery pastry.

Baking these rolls fills your kitchen with an intoxicating aroma that promises pure comfort.

Every bite promises a delightful surprise of flavor and texture.

You won’t be able to resist these mouthwatering raspberry cinnamon rolls that elevate your morning routine from ordinary to extraordinary.

Why Raspberry Cinnamon Rolls Hit Every Note

• Perfect for home bakers wanting a delightful breakfast treat without complicated techniques.
• Rolls take just over 2 hours total, making them ideal for lazy weekend mornings or special gatherings with minimal hands-on preparation time.
• Raspberries add vibrant color and tangy flavor, transforming classic cinnamon rolls into a bright, summery dessert that feels both comforting and refreshing.
• Easy to modify with different berries or swap lemon glaze for cream cheese frosting, allowing personalization based on family preferences or ingredient availability.

Ingredients That Make These Rolls Stand Out

• Flour: The foundation for soft, tender rolls.
• Yeast: Essential for rising and creating fluffy texture, active dry works best.
• Sugar: Feeds the yeast and adds subtle sweetness.
• Salt: Enhances overall flavor and controls yeast growth.
• Warm Milk: Activates yeast and adds moisture to the dough.
• Butter: Provides rich flavor and tender crumb, unsalted recommended.
• Egg: Binds ingredients and adds richness.

• Granulated Sugar, Cinnamon: Classic sweet and warm flavor combination.
• Raspberries: Fresh berries add tartness and vibrant color, frozen can work if thawed and drained.
• Softened Butter: Creates smooth base for filling, helps distribute sugar and cinnamon.

• Powdered Sugar: Creates smooth, sweet glaze base.
• Lemon Juice: Adds bright, tangy flavor.
• Milk: Adjusts glaze consistency.
• Lemon Zest: Provides intense citrus aroma and flavor, fresh zest recommended.

How to Make Raspberry Rolls with Lemon Glaze

Step 1: Create Soft Dough

Combine flour, yeast, sugar, and salt in a large mixing bowl. Add warm milk, melted butter, and egg, stirring until a soft, pillowy dough emerges. Knead the dough on a flour-dusted surface or using a stand mixer with a dough hook until it becomes smooth and stretchy. Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a cozy spot until it doubles in size, approximately one hour.

Step 2: Prepare Flavor-Packed Filling

• Granulated sugar
• Ground cinnamon

Mix these ingredients in a small bowl, creating a fragrant and sweet mixture that will infuse the rolls with warmth.

Step 3: Roll and Spread Deliciousness

Gently deflate the risen dough and roll it into a rectangular shape on a floured surface. Spread softened butter evenly across the dough. Sprinkle the cinnamon-sugar blend generously over the butter. Carefully distribute fresh raspberries across the surface, ensuring even coverage.

Step 4: Shape Magical Rolls

Starting from the long edge, tightly roll the dough into a beautiful log. Using a sharp knife or dental floss, slice the log into 12 equal portions.

Step 5: Allow Second Rise

Place the rolls in a greased baking dish. Cover and let them rise again in a warm location for 30-45 minutes until they become wonderfully puffy.

Step 6: Bake to Golden Perfection

Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn a beautiful golden brown. Allow them to cool slightly.

Step 7: Whip Up Tangy Lemon Glaze

• Powdered sugar
• Fresh lemon juice
• Milk
• Lemon zest

Whisk these ingredients in a small bowl until you achieve a smooth, silky glaze.

Step 8: Finish with Zesty Glaze

Drizzle the vibrant lemon glaze over the warm rolls. Serve immediately and savor the delightful combination of raspberries, cinnamon, and citrusy brightness.

Roll-Making Tips for Sweet Results

• Master Kneading Technique: Use a gentle, consistent motion when kneading dough to develop gluten without overworking the mixture, ensuring soft and tender rolls.
• Raspberry Distribution Pro: Carefully spread raspberries to prevent them from bunching up, which helps create an even flavor profile in each bite of the cinnamon roll.
• Temperature-Controlled Rising: Place dough in a warm, draft-free area like a turned-off oven with a pan of hot water to create optimal rising conditions for maximum volume and texture.
• Cutting Precision Hack: Use unflavored dental floss to slice rolls cleanly without squishing the delicate dough, resulting in perfectly shaped and uniform cinnamon rolls.
• Glaze Application Secret: Allow rolls to cool slightly before adding lemon glaze, preventing the glaze from becoming too runny and ensuring it adheres beautifully to the warm pastry surface.

How to Store and Reheat Raspberry Rolls Properly

• Store leftover raspberry cinnamon rolls in an airtight container for up to 3-4 days in the refrigerator. Wrap individually in plastic wrap to maintain moisture and prevent drying.
• Seal completely cooled rolls in a freezer-safe container or ziplock bag. Freeze for maximum 2 months. Place parchment paper between layers to prevent sticking.
• Warm rolls at 300°F for 8-10 minutes, covering with aluminum foil to prevent burning. This method helps restore original softness and warmth.
• Reheat individual rolls for 15-20 seconds. Add a small damp paper towel on top to prevent hardening and maintain roll's tender texture.

What Goes with Raspberry Cinnamon Rolls

• Complement the tangy lemon glaze with refreshing citrus drinks like chilled lemonade or orange-mint sparkling water, enhancing the bright flavor profile of the raspberry cinnamon rolls.
• Serve alongside a cold glass of milk or a light vanilla yogurt to balance the sweetness and provide a smooth, cooling contrast to the warm, spiced rolls.
• Combine with a light fruit salad featuring fresh berries and a sprinkle of mint, which echoes the raspberry filling and adds a vibrant, fresh element to the meal.
• Brew a delicate chamomile or lavender tea that offers subtle floral notes, harmonizing with the cinnamon and raspberry while providing a soothing accompaniment to the rich pastry.

Raspberry Cinnamon Roll Twists and Tweaks

• Gluten-Free Version: Replace regular flour with a gluten-free all-purpose flour blend. Add xanthan gum for better texture and binding.
• Vegan Raspberry Rolls: Substitute dairy milk with almond or oat milk. Use coconut oil instead of butter. Replace egg with a flax egg or applesauce.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia in place of sugar. Opt for fresh raspberries to reduce added sweetness. Replace traditional glaze with a lighter yogurt-based topping.
• Dairy-Free Option: Use plant-based milk like coconut or soy milk. Select a dairy-free margarine or coconut oil for the butter component. Keep the raspberries and lemon glaze for full flavor profile.

Raspberry Cinnamon Rolls: Everything You Need to Know

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw and pat them dry completely before adding to the rolls to prevent excess moisture from making the dough soggy.

• How can I tell if my yeast is still active?

Dissolve the yeast in warm milk (around 110°F). If it becomes foamy and bubbles within 5-10 minutes, the yeast is active and ready to use.

• What if my dough doesn't rise properly?

Ensure your yeast is fresh and not expired. Use warm (not hot) milk, and let the dough rise in a draft-free, warm area around 80-85°F. A proofing box or slightly warm oven can help activate the yeast.

• Can I prepare the rolls ahead of time?

Yes, you can assemble the rolls the night before. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking to let them come to room temperature and complete the final rise.

Raspberry Cinnamon Rolls With Lemon Glaze Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Raspberry cinnamon rolls with lemon glaze bring sweet-tart magic to breakfast tables, promising pure morning indulgence. Delicate pastry swirls packed with jammy fruit and kissed by zesty citrus glaze will make weekend mornings feel like a delightful celebration.

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Ingredients

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Primary Ingredients:

• 3 ½ cups all-purpose flour
• 1 cup warm milk (110F/45C)
• 1 cup fresh or frozen raspberries
• 1 cup powdered sugar

Baking and Flavor Enhancers:

• 1 packet (2 ¼ teaspoons) instant yeast
• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest

Wet Ingredients and Binding Agents:

• ¼ cup unsalted butter, melted
• 2 tablespoons unsalted butter, softened
• 2 tablespoons freshly squeezed lemon juice
• 12 tablespoons milk
• 1 large egg
• ½ teaspoon salt

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Instructions

1. Craft a velvety dough by combining flour, yeast, sugar, and salt in a spacious mixing vessel. Introduce warm milk, melted butter, and an egg, blending until a cohesive mixture emerges.
2. Gently knead the dough on a lightly floured surface, working it until smooth and supple. This process should take approximately 8-10 minutes by hand or 5-6 minutes using a stand mixer with a dough hook attachment.
3. Transfer the kneaded dough to a greased bowl, envelop it with a clean kitchen towel, and allow it to rise in a draft-free, warm environment until it doubles in volume, roughly 60 minutes.
4. Prepare a fragrant cinnamon-sugar mixture by thoroughly combining granulated sugar and ground cinnamon in a small bowl.
5. Deflate the risen dough and roll it into a rectangular shape spanning 12-16 inches. Carefully spread softened butter across the surface, ensuring even coverage.
6. Distribute the cinnamon-sugar blend uniformly over the buttered dough. Delicately scatter fresh raspberries across the landscape, creating a vibrant mosaic.
7. Commence rolling from the longer edge, creating a tight, compact log. Utilize a sharp knife or unflavored dental floss to slice the log into 12 equal portions.
8. Nestle the rolls into a greased 9×13-inch baking dish. Drape with a cloth and permit a second rising in a warm space for 30-45 minutes until they appear puffy and expanded.
9. Heat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, monitoring until they achieve a golden-brown complexion.
10. Craft a tangy lemon glaze by whisking powdered sugar, fresh lemon juice, milk, and zest until a smooth, glossy consistency develops.
11. Once slightly cooled, generously drizzle the lemon glaze over the warm rolls, creating an enticing, glossy finish. Serve immediately to capture maximum flavor and texture.

Notes

• Ensure milk is lukewarm, not hot, to prevent killing the yeast and disrupting dough rising.
• Use fresh raspberries at room temperature to prevent excess moisture that could make rolls soggy.
• Dental floss works perfectly for slicing rolls evenly without crushing delicate dough structure.
• Chill dough briefly before rolling if it becomes too soft, making it easier to handle and create neat rolls.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 25 mg