Description
These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect sweet treat! Soft, fluffy cinnamon rolls are filled with a tangy raspberry filling and topped with a refreshing lemon glaze. The combination of sweet berries, spicy cinnamon, and tart lemon creates a deliciously unique dessert or breakfast.
Ingredients
Scale
For the Dough:
- 1/2 cup warm milk (about 110°F)
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon ground cinnamon
For the Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (more if needed for consistency)
- Zest of 1 lemon (optional, for garnish)
Instructions
- Prepare the Dough: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until foamy.
- Make the Dough: In a large bowl, combine the melted butter, salt, eggs, and yeast mixture. Add the flour and ground cinnamon gradually, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens and the raspberries break down into a sauce, about 5-7 minutes. Remove from heat and allow it to cool slightly.
- Roll the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16×12 inches). Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
- Form the Rolls: Starting at one edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place the rolls in a greased 9×13-inch baking dish. Cover the dish and let the rolls rise for 30-45 minutes, or until puffy and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown and cooked through.
- Prepare the Lemon Glaze: While the rolls are baking, whisk together powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a little more milk until it reaches a drizzle consistency.
- Glaze and Serve: Once the cinnamon rolls are done, remove them from the oven and drizzle the lemon glaze over the warm rolls. Garnish with lemon zest if desired. Serve warm and enjoy!
Notes
- You can use store-bought raspberry jam or preserves if fresh raspberries aren’t available.
- For extra tang, add a little lemon zest to the raspberry filling before rolling it up.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them in the microwave for a few seconds to enjoy them warm again.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 23g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg