Raspberry Cinnamon Rolls with Lemon Glaze

Cinnamon rolls have a rich history that dates back to ancient times. Variations of sweet rolls filled with spices can be traced to various cultures across the globe, but it was in the Nordic countries that the modern cinnamon roll truly flourished. Traditionally enjoyed as a breakfast item or a cozy afternoon snack, these rolls have become a staple in many households, especially in North America, where they are often associated with family gatherings and celebrations.

Raspberry Cinnamon Rolls with Lemon Glaze

Indulge in the delightful flavor of raspberry cinnamon rolls with a zesty lemon glaze! This delicious twist on the classic treat combines warm, spiced cinnamon with the tartness of fresh raspberries, creating a visually stunning and mouthwatering dessert. Perfect for breakfast or a sweet afternoon snack, these rolls bring nostalgia and joy to any occasion. Get inspired by this easy recipe and elevate your baking game! #CinnamonRolls #Baking #RaspberryDessert #LemonGlaze #HomemadeGoodness #SweetTreats

Print Recipe Pin Recipe

Ingredients

For the Dough:

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1/2 cup warm milk (110°F/43°C)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

2 large eggs

1/2 tsp salt

1 tsp vanilla extract

For the Filling:

1 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup brown sugar, packed

2 tsp cinnamon

1/4 cup unsalted butter, softened

For the Lemon Glaze:

1 cup powdered sugar

2-3 tbsp fresh lemon juice

1 tsp lemon zest

Instructions

Prepare the Dough:

In a mixing bowl, combine the warm milk, sugar, and yeast. Allow the mixture to sit for about 5-10 minutes until it becomes frothy. Add the melted butter, eggs, salt, and vanilla extract, mixing until smooth.

Incorporate the Flour:

Gradually add the flour, one cup at a time, mixing until a soft dough forms. Once combined, knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

First Rise:

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling:

In a small bowl, mix the brown sugar and cinnamon together.

Roll Out the Dough:

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 1/4 inch thick.

Add the Filling:

Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture on top, followed by the fresh raspberries, ensuring they are distributed evenly.

Form the Rolls:

Starting from one end, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased 9x13 inch baking dish.

Second Rise:

Cover the dish with a towel and let the rolls rise again for about 30-45 minutes, until they have puffed up.

Bake the Rolls:

Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown.

Prepare the Lemon Glaze:

While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Glaze the Rolls:

Once the cinnamon rolls are out of the oven, allow them to cool for about 10 minutes before drizzling the lemon glaze over the top.

Serve and Enjoy:

Serve the raspberry cinnamon rolls warm and enjoy the combination of sweet raspberries, warm cinnamon, and zesty lemon!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls