Description

If you’re looking for a breakfast treat that’s equal parts cozy and elegant, these Raspberry Cinnamon Rolls with Lemon Glaze are just what you need. Fluffy dough is filled with a burst of fresh raspberries and sweet cinnamon, then topped with a zesty lemon glaze that adds the perfect tang. Whether you’re making them for a special brunch or a weekend indulgence, these rolls are guaranteed to impress.

Ingredients

Scale

For the Dough:

1 cup whole milk, warmed (110°F)
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg, room temperature
¼ cup unsalted butter, melted
3 ½ cups all-purpose flour
½ tsp salt

For the Raspberry Filling:

½ cup unsalted butter, softened
½ cup granulated sugar
1 tbsp ground cinnamon
1 cup fresh or frozen raspberries

For the Lemon Glaze:

1 ½ cups powdered sugar
3 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Step 1: Prepare the Dough

In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, salt, and flour. Stir until a soft dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Filling

In a small bowl, mix softened butter, sugar, and cinnamon until smooth and spreadable.

Step 3: Assemble the Rolls

Roll out the dough on a floured surface into a 12×18-inch rectangle.
Spread the cinnamon sugar mixture evenly over the dough. Sprinkle raspberries evenly over the top.
Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
Cut the log into 12 equal pieces using a sharp knife or floss for clean cuts.
Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes.

Step 4: Bake the Rolls

Preheat your oven to 375°F (190°C).
Bake the rolls for 20-25 minutes, or until they are golden brown and puffed. Allow them to cool slightly in the pan.

Step 5: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with a little more lemon juice if needed.

Step 6: Serve and Enjoy

Drizzle the lemon glaze generously over the warm rolls.
Serve fresh with a hot cup of coffee or tea and enjoy the perfect balance of sweet, fruity, and tangy flavors!

Notes

Cutting Cleanly: Use unflavored dental floss or a sharp serrated knife to cut the rolls without squishing the dough.
Raspberry Tips: If using frozen raspberries, do not thaw them to avoid excess moisture in the filling.
Glaze Adjustment: For a thicker glaze, add more powdered sugar; for a thinner glaze, add a touch more lemon juice.
Make-Ahead Option: Assemble the rolls the night before and refrigerate. Let them rise at room temperature for 30 minutes before baking.
Freezing: Freeze baked, unglazed rolls for up to 2 months. Thaw, reheat, and glaze before serving.