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Homemade raspberry cinnamon rolls with zesty lemon glaze

Sunshine Berry Burst Lemon-Kissed Cinnamon Rolls

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Imagine waking up to the irresistible aroma of warm, fluffy cinnamon rolls, but with a delightful twist! These aren’t your average rolls; they’re generously swirled with vibrant, juicy raspberries and a classic cinnamon sugar filling, then crowned with a bright, zesty lemon glaze that cuts through the sweetness beautifully. Perfect for a leisurely weekend breakfast, a special brunch, or an indulgent dessert, these rolls are a symphony of sweet, tart, and comforting flavors that will truly brighten your day and impress anyone lucky enough to share them. They’re a delightful twist on a beloved classic, promising a burst of sunshine in every bite.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • For the Dough:
  • 1 cup (240ml) warm milk (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (56g) unsalted butter, melted and cooled slightly
  • 1/2 teaspoon salt
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • For the Raspberry Cinnamon Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups fresh or frozen (thawed and drained) raspberries
  • For the Zesty Lemon Glaze:
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Prepare the Dough: In a large bowl or stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy. This indicates the yeast is active.
  2. Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, switch to the dough hook attachment.
  3. Knead the dough on a lightly floured surface or in the stand mixer for 5-7 minutes, until smooth and elastic. The dough should be slightly sticky but manageable. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Prepare the Filling: While the dough is rising, in a small bowl, cream together the softened butter, brown sugar, and cinnamon until well combined and smooth.
  5. Assemble the Rolls: Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches (30×45 cm).
  6. Evenly spread the cinnamon sugar mixture over the rolled-out dough, leaving a small border around the edges. Distribute the fresh raspberries evenly over the cinnamon filling.
  7. Starting from one of the longer sides, carefully roll the dough into a tight log. Pinch the seam closed to seal. Using a sharp, un-serrated knife or dental floss, cut the log into 12 equal slices (about 1.5 inches / 3.8 cm thick).
  8. Place the cut rolls into a lightly greased 9×13 inch (23×33 cm) baking dish, leaving a little space between each roll. Cover the dish with plastic wrap or a towel and let rise again in a warm place for another 30-45 minutes, or until the rolls look puffy and nearly doubled in size.
  9. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If they start browning too quickly, you can loosely tent them with foil.
  10. Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a medium bowl until smooth and of pouring consistency. Add more lemon juice a teaspoon at a time if too thick, or more powdered sugar if too thin.
  11. Glaze and Serve: Once the rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle generously with the lemon glaze while still warm. Serve immediately and enjoy!

Notes

For best results, ensure your milk is not too hot (it can kill the yeast) or too cold (it won’t activate it). If using frozen raspberries, make sure they are completely thawed and gently patted dry to prevent excess moisture from making the filling soggy. You can prepare the rolls the night before, cover tightly, and refrigerate after the second rise. In the morning, let them come to room temperature for 30-60 minutes before baking. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave or oven. For a variation, try adding a tablespoon of orange zest to the glaze instead of lemon for a different citrus twist!

  • Author: Cook Reel ™
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 395
  • Sugar: 38g
  • Sodium: 280mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 65mg

Find it online: https://cookreel.com/raspberry-cinnamon-rolls-lemon-glaze/

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