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There’s something incredibly comforting about the aroma of fresh cinnamon rolls wafting through your home. The warm, pillowy texture combined with the sweet, spiced filling creates a treat that’s hard to resist. While traditional cinnamon rolls hold a special place in many hearts, today we’re elevating this classic pastry with a vibrant twist: raspberry filling and a zesty lemon glaze. Imagine biting into a soft roll, only to discover a burst of tart raspberry goodness complemented by a refreshing lemony sweetness. This delightful combination not only adds a pop of color to your breakfast table but also makes for the perfect indulgence any time of the day.

Raspberry Cinnamon Rolls with Lemon Glaze

Elevate your brunch game with these irresistible Raspberry Cinnamon Rolls topped with zesty Lemon Glaze! Combining warm, fluffy dough with a tart raspberry filling and a refreshing citrus glaze, these rolls are perfect for any occasion. Enjoy the baking process and savor the delightful aroma that fills your home. Don't miss out on this delicious treat that will impress family and friends! #CinnamonRolls #Baking #Raspberry #LemonGlaze #HomemadeDelights #BrunchIdeas #ComfortFood
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Ingredients
  

For the Dough:

3 ½ cups all-purpose flour

¼ cup granulated sugar

1 packet (2 ¼ tsp) active dry yeast

1 cup whole milk (warm)

½ cup unsalted butter (melted)

2 large eggs

½ tsp salt

For the Filling:

½ cup brown sugar (packed)

1 tbsp ground cinnamon

½ cup unsalted butter (softened)

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

For the Lemon Glaze:

1 ½ cups powdered sugar

2-3 tbsp fresh lemon juice

Zest of 1 lemon

Instructions
 

Prepare the Dough: In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until bubbly. Add melted butter, eggs, and salt. Mix well and gradually stir in flour to form a soft dough.

    Knead the Dough: Transfer the dough to a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm area for about 1-1.5 hours, or until it doubles in size.

      Make the Filling: In a bowl, mix brown sugar and cinnamon until well combined. Set aside.

        Roll out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle (about 16x12 inches).

          Spread the Filling: Spread softened butter over the rolled-out dough. Evenly sprinkle the cinnamon-sugar mixture and add fresh raspberries on top.

            Roll & Cut: Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased baking dish, leaving a small space between each roll.

              Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffed up.

                Preheat the Oven: Preheat oven to 375°F (190°C) during the last 10 minutes of the second rise.

                  Bake: Bake the rolls for 25-30 minutes, until golden brown and baked through.

                    Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.

                      Glaze the Rolls: Remove the rolls from the oven and let them cool slightly for about 10 minutes. Drizzle the lemon glaze generously over the warm rolls.

                        Serve: Enjoy these delightful Raspberry Cinnamon Rolls warm, fresh out of the oven, or at room temperature.

                          Prep Time: 30 mins | Total Time: 3 hrs | Servings: 12