Raspberry Cinnamon Rolls With Lemon Glaze (Printable)

Soft, pillowy rolls filled with sweet raspberry swirl and finished with tangy lemon glaze. An irresistible treat for any morning.

# 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

# How to Make It:

01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk warm milk, melted butter, and eggs in a separate bowl. Pour wet mixture into dry ingredients and mix until soft dough forms. Knead by hand or stand mixer for 8-10 minutes until smooth and elastic.
02 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm draft-free area for 1 hour until doubled in size.
03 - Combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Cook stirring constantly for 5-7 minutes until thickened to jam-like consistency. Remove from heat and stir in vanilla and cinnamon. Cool completely to room temperature.
04 - Roll risen dough on a lightly floured surface into a 16x12-inch rectangle. Spread cooled raspberry filling evenly over dough, leaving a ½-inch border along edges.
05 - Starting from the long side, roll dough tightly into a log. Using a sharp knife or bench scraper, slice log into 12 equal rolls.
06 - Arrange rolls cut-side up in a greased 9x13-inch baking dish. Cover and let rise in a warm place for 30 minutes until puffy and doubled in size.
07 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until lightly golden brown and centers are fully cooked through.
08 - Whisk powdered sugar, lemon juice, and lemon zest in a small bowl. Add milk 1 tablespoon at a time until glaze reaches pourable consistency.
09 - Drizzle warm lemon glaze generously over freshly baked rolls. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The raspberry filling creates this stunning ribbon of bright pink throughout each roll that makes them look like they came from a bakery
  • That tart berry flavor cuts through the sweet dough and creamy glaze in the most perfect way
  • They actually freeze beautifully so you can make a batch and have weekend breakfast ready for weeks
02 -
  • If your kitchen is cold, find the warmest spot in your house for rising or turn your oven light on and let the dough rise inside with the door closed
  • The raspberry filling must be completely cool before spreading or your butter will separate and create a messy situation
  • Use unflavored dental floss or fishing line to slice your rolls instead of a knife for the cleanest cuts that don't squish the dough
03 -
  • If your dough feels too sticky while kneading, add just one tablespoon of flour at a time until it becomes manageable
  • Run your knife under hot water between slices for cleaner cuts that don't drag the filling
  • Brush the rolled dough with a little melted butter before adding the filling for extra moisture and flavor

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