There is something irresistibly delightful about a warm, freshly baked batch of Raspberry Cinnamon Rolls with Lemon Glaze Recipe. The soft, fluffy dough tangled with sweet cinnamon and bursts of juicy raspberries creates a perfect harmony of flavors. Topped with a tangy lemon glaze that adds a fresh, zesty kick, this treat feels like a hug in dessert form, perfect for any time you crave a little homemade sunshine on your plate. Whether it’s for brunch, a cozy afternoon snack, or a special breakfast surprise, these rolls will quickly become a cherished favorite.
Ingredients You’ll Need
Getting the perfect Raspberry Cinnamon Rolls with Lemon Glaze Recipe starts with a handful of simple ingredients that you probably already have at home. Each component is essential: flour for structure, cinnamon for warm spice, raspberries for fruity sweetness, and lemon for a bright, fresh finish.
- All-purpose flour, 4 cups: The foundation for your dough, providing the perfect soft yet sturdy texture.
- Granulated sugar, 1/4 cup: Adds just enough sweetness to balance the tart raspberries.
- Instant yeast, 2 tsp: This helps the dough rise beautifully without a lot of fuss.
- Raspberries, 1 cup: Fresh or frozen, these juicy gems infuse the rolls with vibrant, fruity bursts.
- Ground cinnamon, 1 tsp: A warm spice that complements both the sweetness and fruit perfectly.
- Milk, 1 cup: Adds moisture and tenderness to the dough.
- Melted butter, 1/4 cup: Makes the rolls rich and delightfully soft.
- Large eggs, 2: Bind everything together and contribute to a light texture.
- Powdered sugar, 1 cup: The key ingredient for making that irresistible lemon glaze smooth and sweet.
- Lemon juice, 1 tbsp: Brings zing and brightness to the glaze.
- Lemon zest, from 1 lemon: Intensifies the lemon flavor with a fresh, aromatic touch.
How to Make Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Step 1: Prepare the Dough
Start by combining the flour, sugar, and instant yeast in a large mixing bowl. Then, add the milk, melted butter, and eggs. Mix everything together until you form a rough dough. Transfer it to a floured surface and knead for about 5 to 7 minutes until the dough becomes smooth and elastic. This step is crucial—it helps to develop the gluten that makes the rolls soft and fluffy.
Step 2: Roll Out the Dough
Once your dough is perfected, roll it out on a floured surface into a large rectangle about a quarter-inch thick. It doesn’t have to be perfect, but try to keep the thickness consistent. This will ensure even baking and beautiful layers when you roll it up.
Step 3: Add Filling
Sprinkle the ground cinnamon evenly over your rolled-out dough. Next, scatter the raspberries across the top and gently press them into the dough so they stay put when you roll it. This fruity-spice combo is what makes this Raspberry Cinnamon Rolls with Lemon Glaze Recipe stand out!
Step 4: Form Rolls
Carefully roll the dough into a tight log, starting with the long edge. Then, using a sharp knife, cut the log into 12 equal pieces. Place each roll in a greased baking dish with some space between them for rising and spreading. This is where the dough does its magic before the oven works its charm.
Step 5: Bake the Rolls
Bake at 375°F (190°C) for about 25 minutes or until the rolls turn golden brown on top. The kitchen will fill with an amazing aroma of cinnamon and sweet berries as the rolls bake, making it nearly impossible to wait.
Step 6: Prepare Lemon Glaze
While the rolls are baking, whisk together powdered sugar, lemon juice, and lemon zest in a bowl until smooth and creamy. This tangy glaze is the perfect counterpoint to the sweet and fruity rolls.
Step 7: Glaze the Rolls
Once the rolls come out of the oven and are still warm, drizzle the lemon glaze generously over the top. The glaze will melt just a little, soaking into the rolls for that extra burst of citrus flavor.
How to Serve Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Garnishes
A sprinkle of fresh raspberries, a zesting of lemons, or a little dusting of powdered sugar can elevate your presentation and add a pop of color that’s as inviting as the taste. These simple garnishes make the rolls look as good as they taste.
Side Dishes
These rolls are a fantastic centerpiece for a brunch spread. Pair them with freshly brewed coffee or a light herbal tea. Fresh fruit salad or a dollop of whipped cream can also complement the vibrant flavors without overpowering them.
Creative Ways to Present
Consider serving these Raspberry Cinnamon Rolls with Lemon Glaze Recipe in mini muffin tins for individual bites, or arrange slices on a rustic wooden board for a charming, casual look. They also make stunning gifts—wrapped in parchment paper and tied with twine for a personal touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply place the rolls in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, ready to brighten your next morning.
Freezing
To freeze, wrap the cooled rolls tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When it’s time to enjoy, thaw them overnight in the fridge before reheating.
Reheating
Reheat rolls in the oven at 350°F (175°C) for about 10 minutes or microwave individually for 20-30 seconds. Adding a light brush of butter before reheating can restore that fresh-baked softness and richness.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work well; just thaw and drain any excess liquid before adding to the dough to prevent sogginess.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough the night before, cover it tightly, and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling out.
Can I substitute something for the lemon glaze?
Sure! A simple vanilla glaze or cream cheese frosting can be lovely alternatives, though the lemon glaze provides a wonderful fresh contrast to the sweet rolls.
How do I prevent the rolls from being dry?
Make sure not to overbake them and keep the dough kneaded until smooth so it retains moisture. Adding the lemon glaze while rolls are warm also locks in softness.
Can this recipe be doubled or halved?
Yes, this Raspberry Cinnamon Rolls with Lemon Glaze Recipe is quite flexible. Just adjust your baking dish size and time accordingly when changing the batch size.
Final Thoughts
Nothing beats the joy of baking these Raspberry Cinnamon Rolls with Lemon Glaze Recipe and sharing them with people you love. With that perfect balance of sweet, tart, and cinnamon warmth, they’re a guaranteed crowd-pleaser. So roll up your sleeves, grab those ingredients, and treat yourself to a mouthwatering experience that’s worth every delicious bite.
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on the classic cinnamon roll, featuring fresh or frozen raspberries and a zesty lemon glaze. Soft, fluffy rolls filled with cinnamon and bursting with sweet-tart raspberries, topped with a tangy lemon glaze that adds a refreshing brightness. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1 cup milk
- 1/4 cup melted butter
- 2 large eggs
Filling
- 1 tsp ground cinnamon
- 1 cup raspberries (fresh or frozen)
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and instant yeast. Then add the milk, melted butter, and eggs. Mix all ingredients until a cohesive dough forms. Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Roll Out the Dough: Using a rolling pin, roll the dough out into a rectangle about 1/4 inch thick on a floured surface to prevent sticking.
- Add Filling: Evenly sprinkle the ground cinnamon over the rolled-out dough. Then distribute the raspberries evenly on top, gently pressing them into the dough so they adhere and don’t fall out during rolling.
- Form Rolls: Carefully roll the dough up from one end to the other into a tight log. Cut the log into 12 even pieces using a sharp knife or dental floss. Place the rolls, cut side up, into a greased baking dish, spaced slightly apart to allow expansion.
- Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 25 minutes or until they turn golden brown and cooked through.
- Prepare Lemon Glaze: While the rolls are baking, combine the powdered sugar, lemon juice, and lemon zest in a bowl. Stir until the glaze is smooth and free of lumps.
- Glaze the Rolls: Once the rolls come out of the oven and are still warm, drizzle the lemon glaze generously over the top to add a bright, citrusy sweetness.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess moisture before using.
- Ensure the milk is warm (not hot) when mixing with yeast to activate it properly.
- For softer rolls, cover the dough during the first rise with a clean kitchen towel and let it rest in a warm spot for about 1 hour before rolling out.
- Adjust sugar in the glaze to taste depending on the tartness of lemons.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
