Raspberry Cinnamon Rolls With Lemon Glaze (Printable)
Fluffy rolls swirled with sweet raspberry filling and topped with tangy lemon glaze. Perfect for weekend brunch.
# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp instant yeast (1 packet)
03 - ¼ cup granulated sugar
04 - 1 tsp fine sea salt
05 - ¾ cup whole milk, warmed to 110°F
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Raspberry Filling
08 - 1 ½ cups fresh or frozen raspberries
09 - ½ cup granulated sugar
10 - 2 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1 tbsp ground cinnamon
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 tsp finely grated lemon zest
16 - 1–2 tbsp milk, as needed for consistency
# Directions:
01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk warm milk, melted butter, and eggs separately, then add to dry ingredients. Mix until soft dough forms, then knead by hand or stand mixer for 8–10 minutes until smooth and elastic.
02 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm draft-free area for 1 hour until doubled in volume.
03 - Combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Cook for 5–7 minutes, stirring constantly until thickened to jam consistency. Remove from heat, stir in vanilla and cinnamon, and cool completely before using.
04 - Roll dough on a lightly floured surface into a 16x12-inch rectangle. Spread cooled raspberry filling evenly over surface, leaving a ½-inch border around edges.
05 - Starting from the long side, roll dough tightly into a log. Use sharp knife or bench scraper to cut into 12 equal rolls.
06 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until lightly golden and centers are cooked through.
08 - Whisk powdered sugar, lemon juice, and lemon zest in a bowl. Add milk gradually, 1 tablespoon at a time, until pourable consistency is achieved.
09 - Drizzle glaze generously over warm rolls immediately before serving. Best enjoyed while warm.
# Expert Tips:
01 -
- The tart raspberry filling balances the sweet dough so perfectly, you wont miss traditional cinnamon sugar at all
- That lemon glaze on top makes these feel fancy enough for brunch but cozy enough for Tuesday morning coffee
02 -
- The raspberry filling must be completely cool before spreading, or it will melt your butter layers and make a sloppy mess
- Roll your dough tightly but gently, like you are tucking someone into bed, to get those beautiful spirals
03 -
- Use dental floss or a sharp knife to cut the rolls for clean slices that do not squash the dough
- Place your baking dish on a sheet pan while baking to catch any sugary overflow before it hits your oven floor