Raspberry Cinnamon Rolls with Lemon Glaze

There’s something truly magical about a freshly baked cinnamon roll, isn’t there? The smell of sweet dough mingling with spices can transform even the dullest mornings into a special occasion. But today, we’re elevating the classic with these Raspberry Cinnamon Rolls with Lemon Glaze—a tangy, fruity twist that’s as beautiful as it is delicious. The delicate combination of tart raspberries, warm cinnamon, and zesty lemon glaze is a match made in heaven. And the best part? These rolls are easier to make than you might think!

If you’re already salivating (I don’t blame you!), make sure to subscribe to my blog or drop your email below so you don’t miss out on more irresistible recipes like this one. Now, let’s dive into everything you need to know to whip up this masterpiece.

Why You’ll Love These Raspberry Cinnamon Rolls

A Unique Twist on a Classic: Combining tart raspberries with the warm spiciness of cinnamon makes these rolls a showstopper.
The Perfect Texture: Soft, fluffy dough that’s just the right amount of gooey in the center. Pure perfection.
That Lemon Glaze: Bright, tangy, and the perfect complement to the richness of the rolls.
Versatile and Customizable: You can easily adapt the filling to include other berries or even add nuts for a crunch.
Great for Any Occasion: Whether it’s a holiday brunch, weekend treat, or just because—you’ll always have a reason to make these.

What Do These Raspberry Cinnamon Rolls Taste Like?

Imagine biting into a pillowy-soft roll, the tangy-sweet raspberry filling bursting in your mouth, followed by the warm hint of cinnamon. And just when you think it couldn’t get better, the lemon glaze adds a citrusy brightness that ties everything together. These are anything but ordinary—they’re a flavor explosion, and you’ll be reaching for seconds (or thirds!) before you know it.

Benefits of Making These Raspberry Cinnamon Rolls

Homemade Goodness: No preservatives, just wholesome ingredients made with love.
Perfect for Sharing: These rolls will make you the hero of any gathering.
Customizable: Don’t have raspberries? Swap them for strawberries or blueberries.
Make-Ahead Friendly: Prep them the night before and bake in the morning for fresh rolls without the hassle.

Ingredients You’ll Need

For the Dough:

3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
¼ cup granulated sugar
½ teaspoon salt
½ cup warm milk (110°F)
¼ cup melted butter
2 large eggs

For the Filling:

1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
¼ cup softened butter

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1–2 tablespoons milk (as needed for consistency)

Tools You’ll Need

Mixing bowls
Stand mixer (optional but helpful!)
Rolling pin
9×13-inch baking dish
Parchment paper
Pastry brush

Ingredient Substitutions and Additions

Berries: Swap raspberries with strawberries, blueberries, or even blackberries for a different twist.
Dairy-Free: Use almond milk or oat milk and substitute butter with a plant-based option.
Nuts: Sprinkle chopped pecans, walnuts, or slivered almonds in the filling for added texture.
Spices: Add a pinch of nutmeg or cardamom to the cinnamon for extra depth of flavor.

How to Make Raspberry Cinnamon Rolls with Lemon Glaze

Step 1: Make the Dough

In a large mixing bowl (or stand mixer bowl), whisk together the flour, yeast, sugar, and salt.
Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes (or use the dough hook attachment on your mixer) until it’s smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

In a small bowl, toss the raspberries with sugar and cornstarch.
Stir in the ground cinnamon. Set aside.

Step 3: Assemble the Rolls

Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12×18 inches).
Spread the softened butter evenly over the dough.
Sprinkle the raspberry mixture over the butter, leaving a 1-inch border around the edges.
Roll the dough tightly from the long side into a log. Pinch the seam to seal.
Cut the log into 12 equal pieces and place them in a parchment-lined 9×13-inch baking dish.

Step 4: Let Them Rise Again

Cover the rolls with a towel and let them rise for another 30 minutes until puffed. Preheat your oven to 350°F during this time.

Step 5: Bake

Bake the rolls for 25–30 minutes, or until golden brown and fragrant. Let them cool slightly while you prepare the glaze.

Step 6: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the warm rolls.

What to Serve with Raspberry Cinnamon Rolls

These rolls are indulgent enough to stand alone, but here are a few ideas to round out your spread:

A fresh fruit salad for a light and refreshing side.
A cup of coffee, tea, or a frothy latte.
A savory egg casserole to balance the sweetness.

Tips for Perfect Raspberry Cinnamon Rolls

Don’t Overfill: Too much filling can make the rolls difficult to roll and result in leaks.
Warm Ingredients: Ensure your milk and butter are warm (not hot!) to help the yeast activate.
Prevent Soggy Rolls: If using frozen raspberries, thaw and pat them dry before adding to the filling.
Even Slicing: Use dental floss (unflavored) to slice the rolls cleanly without squishing the dough.

Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Reheat in the microwave for 20–30 seconds for a fresh-out-of-the-oven taste.
Freezer: Freeze the unbaked rolls after assembling for up to 2 months. Thaw overnight in the fridge, then bake as directed.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought dough for this recipe?
A: Absolutely! While homemade dough is unbeatable, pre-made pizza or crescent roll dough works as a quick alternative.

Q: Can I make these ahead of time?
A: Yes! Assemble the rolls and refrigerate overnight. Let them come to room temperature and rise before baking.

Q: Can I skip the glaze?
A: While the glaze adds a lovely tartness, the rolls are still delicious without it. You could dust them with powdered sugar as a simpler option.

Conclusion

These Raspberry Cinnamon Rolls with Lemon Glaze are everything you want in a homemade treat: soft, fluffy, fruity, and downright irresistible. Whether you’re baking for a special occasion or just treating yourself, these rolls will steal the show. I can’t wait for you to try them and share your thoughts!

If you loved this recipe, be sure to check out my Peach Cobbler Muffins or Strawberry Cream Cheese Danish for more fruity baked goodness. Don’t forget to tag me in your photos on Pinterest or Instagram—I’d love to see your creations!

Approximate Nutrition (per roll):

Calories: 280 | Protein: 6g | Fat: 8g | Carbs: 46g | Sugar: 20g