Raspberry Cinnamon Rolls with Lemon Glaze (Printable)
Soft yeast rolls swirled with sweet raspberry filling and topped with tangy lemon glaze. Ideal for weekend brunch.
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp instant yeast (1 packet)
03 - ¼ cup granulated sugar
04 - 1 tsp fine sea salt
05 - ¾ cup whole milk, warmed to 110°F
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Raspberry Filling
08 - 1 ½ cups fresh or frozen raspberries
09 - ½ cup granulated sugar
10 - 2 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1 tbsp ground cinnamon
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 tsp finely grated lemon zest
16 - 1-2 tbsp milk, as needed
# Steps:
01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk together warm milk, melted butter, and eggs in a separate bowl. Pour wet ingredients into dry ingredients and mix until a soft dough forms. Knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
02 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour or until doubled in size.
03 - Combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Stir constantly and cook for 5-7 minutes until thickened to a jam-like consistency. Remove from heat and stir in vanilla and cinnamon. Let cool completely before using.
04 - Turn dough out onto a lightly floured surface and roll into a 16x12-inch rectangle. Spread cooled raspberry filling evenly over the dough, leaving a ½-inch border around edges.
05 - Starting from the long side, roll dough tightly into a log. Use a sharp knife or bench scraper to slice the log into 12 equal rolls.
06 - Arrange rolls in a greased 9x13-inch baking dish, leaving space for rising. Cover and let rise for 30 minutes until puffy and noticeably expanded.
07 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until lightly golden brown and cooked through. The centers should spring back when lightly touched.
08 - Whisk together powdered sugar, lemon juice, and lemon zest in a bowl. Add milk 1 tablespoon at a time until glaze reaches a pourable consistency.
09 - Drizzle glaze generously over warm rolls. Serve immediately while still warm for the best texture and flavor.
# Expert Hints:
01 -
- The raspberry filling creates these gorgeous swirls that make every roll look like you spent hours on them, when really the dough does all the heavy lifting
- That lemon glaze cuts through the richness like a bright knife, balancing everything so you never feel weighed down
02 -
- Cool your raspberry filling completely before spreading, because hot filling will melt your butter layers and create a gummy texture
- Use unflavored dental floss or a sharp knife to slice your log, because pressing down with a dull knife squishes the rolls into ovals
03 -
- Rotate your pan halfway through baking if your oven has hot spots, otherwise some rolls will be overdone while others are undercooked
- Brush the baked rolls with melted butter immediately after they come out of the oven for an extra soft top