Description

These Raspberry Cinnamon Rolls with Lemon Glaze are soft, fluffy, and bursting with bright raspberry flavor and warm cinnamon spice. Topped with a zesty lemon glaze, they’re the perfect sweet-tart treat to wake up any morning. Use fresh or frozen raspberries for a fruity surprise in every bite!

Ingredients

Scale

For the Dough:

1 cup warm milk (around 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup melted butter
1 teaspoon salt
2 large eggs, room temperature
4 cups all-purpose flour (or gluten-free 1:1 substitute)

For the Filling:

1 cup raspberries (fresh or frozen, slightly mashed)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon melted butter
1 teaspoon lemon zest

Instructions

Activate the yeast: In a large bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes, until foamy.
Make the dough: Add melted butter, salt, eggs, and 2 cups of flour. Mix to combine. Add remaining flour gradually until a soft dough forms. Knead for 8–10 minutes by hand or with a dough hook until smooth.
First rise: Transfer to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled.
Prepare the filling: Mix mashed raspberries, sugar, and cinnamon in a bowl.
Shape the rolls: Roll dough out to a 12×18-inch rectangle. Brush with melted butter and spread the raspberry mixture evenly over the surface.
Roll and cut: Roll the dough tightly from the long edge and slice into 12 even rolls.
Second rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, or until golden and cooked through.
Make the glaze: While rolls bake, whisk together powdered sugar, lemon juice, melted butter, and lemon zest until smooth.

Finish: Let rolls cool slightly, then drizzle with lemon glaze and serve warm.

Notes

Frozen raspberries may add extra moisture—lightly pat them dry before using.

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.

You can prep the rolls the night before and let them rise overnight in the fridge before baking.

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: raspberry cinnamon rolls, fruity cinnamon rolls, lemon glaze rolls, brunch rolls, berry cinnamon buns