Raspberry Cinnamon Rolls with Lemon Glaze

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Delicious raspberry cinnamon rolls drizzled with lemon glaze on a white plate.
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why make this recipe

Raspberry Cinnamon Rolls with Lemon Glaze are a delicious treat that combines the sweetness of fresh raspberries with the warmth of cinnamon. The bright and tangy lemon glaze adds a delightful finish to these soft and fluffy rolls. Perfect for breakfast, brunch, or even a dessert, this recipe will make your kitchen smell amazing and impress your family and friends.

how to make Raspberry Cinnamon Rolls with Lemon Glaze

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter (melted)
  • 1 egg
  • 1 cup fresh raspberries
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Directions:

  1. In a bowl, combine flour, yeast, sugar, and salt.
  2. In another bowl, heat milk and melted butter; let cool slightly. Then stir in the egg.
  3. Combine wet ingredients with the dry ingredients; knead until smooth. Let the dough rise for 1 hour.
  4. Roll out the dough, then sprinkle with brown sugar and cinnamon. Place fresh raspberries on top.
  5. Roll the dough tightly and cut into rolls. Place in a greased baking dish.
  6. Let rise again for 30 minutes.
  7. Bake at 350°F (175°C) for about 20-25 minutes or until golden.
  8. For the glaze, mix powdered sugar, lemon juice, and lemon zest.
  9. Drizzle over the warm rolls before serving.

how to serve Raspberry Cinnamon Rolls with Lemon Glaze

Serve the Raspberry Cinnamon Rolls warm, drizzled with the lemon glaze. They are perfect on their own or paired with a nice cup of coffee or tea. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

how to store Raspberry Cinnamon Rolls with Lemon Glaze

Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, they can be refrigerated for about a week. To reheat, just pop them in the microwave for a few seconds or warm them in the oven.

tips to make Raspberry Cinnamon Rolls with Lemon Glaze

  • Make sure the milk is not too hot when you mix it with the yeast, as high temperatures can kill the yeast.
  • For a more intense raspberry flavor, you can slightly mash some of the berries before adding them to the rolls.
  • Add a pinch of salt to the glaze for a flavor boost.

variation

You can switch the raspberries with other fruits like blueberries or strawberries for a different taste. You can also add nuts or chocolate chips if you like.

FAQs

Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just let them thaw and drain excess moisture before using.

Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rise, and then refrigerate it overnight. Just allow it to come to room temperature before rolling out.

How do I know when the rolls are done baking?
The rolls are done when they are golden brown and a toothpick inserted in the center comes out clean.

Print
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Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze

Print Recipe

Delicious raspberry cinnamon rolls topped with a tangy lemon glaze, perfect for breakfast or dessert.

  • Total Time: 70 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter (melted)
  • 1 egg
  • 1 cup fresh raspberries
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Combine flour, yeast, sugar, and salt in a bowl.
  2. Heat milk and melted butter in another bowl; let cool slightly. Then stir in the egg.
  3. Combine wet ingredients with the dry ingredients; knead until smooth. Let the dough rise for 60 minutes.
  4. Roll out the dough, then sprinkle with brown sugar and cinnamon. Place fresh raspberries on top.
  5. Roll the dough tightly and cut into rolls. Place in a greased baking dish.
  6. Let rise again for 30 minutes.
  7. Bake at 350°F (175°C) for about 20-25 minutes or until golden.
  8. Mix powdered sugar, lemon juice, and lemon zest for the glaze.
  9. Drizzle the glaze over the warm rolls before serving.

Notes

For more intense raspberry flavor, slightly mash some of the berries before adding.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: cinnamon rolls, raspberry, lemon glaze, breakfast, dessert

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