Description
These Raspberry Cinnamon Rolls with Lemon Glaze are a perfect balance of sweet and tart. Soft, fluffy cinnamon rolls are filled with a sweet cinnamon swirl and fresh raspberries. Topped with a tangy lemon glaze, they make a wonderful breakfast or brunch treat. The combination of flavors is sure to impress your guests or satisfy your cravings. Ideal for spring mornings or holiday gatherings, these rolls are soft, delicious, and guaranteed to be a hit!
Ingredients
For the Dough:
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1 cup whole milk (lukewarm)
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1/4 cup granulated sugar
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2 1/4 teaspoons active dry yeast (or one packet)
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1/2 cup unsalted butter (melted)
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1/2 teaspoon salt
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2 large eggs
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4 cups all-purpose flour (plus extra for rolling)
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1/2 teaspoon vanilla extract
For the Filling:
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1/2 cup unsalted butter (softened)
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1 cup brown sugar (packed)
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2 tablespoons ground cinnamon
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1 1/2 cups fresh raspberries (can use frozen, do not thaw)
For the Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons lemon juice
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1/2 teaspoon lemon zest
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1–2 tablespoons milk (for consistency)
Instructions
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Prepare the Dough:
In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until frothy. In a separate bowl, combine the melted butter, salt, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, until the dough comes together. -
Knead the Dough:
Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. -
Make the Filling:
In a small bowl, mix together the brown sugar and cinnamon. Set aside. -
Assemble the Rolls:
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches. Spread the softened butter evenly across the dough. Sprinkle the cinnamon-sugar mixture over the butter, followed by the fresh raspberries. -
Shape the Rolls:
Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss. Place the rolls in a greased 9×13-inch baking pan, leaving a bit of space between each roll. Cover and let rise for another 30 minutes. -
Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they’re golden brown and cooked through. -
Make the Lemon Glaze:
While the rolls are baking, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust the consistency with more milk if needed. -
Glaze the Rolls:
Once the rolls are out of the oven, let them cool for about 5 minutes. Drizzle the lemon glaze over the warm cinnamon rolls. -
Serve:
Serve these delicious Raspberry Cinnamon Rolls with Lemon Glaze warm for a perfect breakfast or dessert treat!
Notes
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You can substitute frozen raspberries for fresh, but do not thaw them beforehand to avoid excess moisture.
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To make ahead, you can prepare the rolls the night before and refrigerate them overnight, allowing them to rise in the fridge. Bake the next morning for a fresh treat.
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For a richer glaze, you can add more powdered sugar or use cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American