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Raspberry Cinnamon Rolls with Lemon Glaze

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast / Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These pillowy cinnamon rolls are filled with a sweet-tart raspberry filling and topped with a zesty lemon glaze. Perfect for a weekend brunch or a special treat!


Ingredients

Units Scale
  • For the Dough:
  • 3/4 cup (180ml) warm milk (about 110°F)
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1 large egg + 1 egg yolk
  • 3 cups (375g) all-purpose flour
  • 1/2 tsp salt
  • For the Raspberry Filling:
  • 1 1/2 cups (200g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk (if needed for consistency)

Instructions

  • Activate the Yeast: In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
  • Make the Dough: Add melted butter, egg, and yolk to the yeast mixture. Stir in flour, salt, and remaining sugar. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
  • Prepare the Filling: In a saucepan, heat raspberries, sugar, cornstarch, and cinnamon over medium heat. Stir until thickened (about 5 minutes). Let cool.
  • Roll & Fill: Roll the dough into a 12×16-inch rectangle. Spread the raspberry filling evenly. Roll tightly from the long side and slice into 12 rolls.
  • Second Rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
  • Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown.
  • Make the Glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
  • Serve & Enjoy!

Notes

  • Make Ahead: Prepare the rolls the night before and refrigerate overnight. Let them come to room temp before baking.
  • Extra Flavor: Add cream cheese to the glaze for a tangy twist.
  • Storage: Keep in an airtight container for up to 3 days or freeze for later.

Nutrition

  • Calories: 290
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg