Few things evoke a sense of comfort quite like the scent of freshly baked cinnamon rolls drifting through the air. These soft, pillowy rolls, swirled with the warm spice of cinnamon, are a staple in many homes, perfect for weekend breakfasts or special gatherings. But what if we could take this classic treat and give it a fresh, fruity twist? Enter Raspberry Cinnamon Rolls with Lemon Glaze—a recipe that marries tradition with innovation, resulting in a bake that’s both nostalgic and delightfully new.
This recipe is inspired by long summer mornings spent berry-picking with family. Plump, juicy raspberries always seemed to signal that summer was in full bloom, and incorporating them into baked goods has been a family tradition. Adding the bright, zesty lemon glaze was a happy accident one day when I had leftover lemons and decided to experiment. The result was a refreshing contrast to the sweet and spiced rolls, making these a favorite in our home. Whether you’re looking to brighten up a holiday breakfast table, surprise someone with a homemade treat, or simply enjoy a quiet moment with a cup of coffee and something indulgent, these raspberry cinnamon rolls are sure to deliver.
Why You’ll Love This Recipe
1. Unique Flavor Combination:
The warmth of cinnamon pairs beautifully with the tart burst of raspberries, while the lemon glaze adds a refreshing brightness, making each bite a perfect balance of flavors.
2. Homemade Elegance:
While these rolls look and taste bakery-worthy, they’re made entirely from scratch. That homemade touch makes them extra special, whether for gifting or sharing.
3. A Feast for the Eyes:
Swirls of ruby red raspberries and golden-brown dough make these rolls as beautiful as they are delicious—a perfect centerpiece for any brunch or dessert spread.
4. Versatile for All Occasions:
These rolls are an excellent addition to everything from holiday brunches to casual weekend breakfasts, or even as a dessert after dinner.
5. Adaptable:
You can use fresh or frozen raspberries, depending on the season, and tweak the glaze’s sweetness to your preference.
Ingredients You’ll Need
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
How to Make Raspberry Cinnamon Rolls with Lemon Glaze
Step 1: Make the Dough
Start by preparing your dough, which forms the soft, pillowy base for these cinnamon rolls.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, yeast, and salt.
- In a separate bowl, mix the lukewarm milk, melted butter, oil, and eggs until well blended. Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms.
- Once combined, transfer the dough to a floured surface and knead for about 8-10 minutes. Kneading helps develop gluten, which gives the rolls their soft, elastic texture.
Step 2: Let the Dough Rise
- Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and set it in a warm spot to rise for about 1 hour, or until it doubles in size.
- Tip: If your kitchen is cool, turn your oven to its lowest setting for 2-3 minutes, then turn it off and let the dough rise inside.
Step 3: Prepare the Raspberry Filling
While the dough is rising, mix the filling.
- Combine the granulated sugar and cinnamon in a small bowl. Toss the finely chopped raspberries in this mixture, ensuring they are well coated. This step not only sweetens the berries but also prevents them from making the dough too wet.
Step 4: Roll Out the Dough
- Once the dough has risen, punch it down to release air bubbles. Roll it out on a lightly floured surface into a large rectangle, roughly 12×18 inches.
Step 5: Assemble the Rolls
- Spread the raspberry-cinnamon filling evenly over the dough, leaving a 1-inch border along the edges.
- Starting from one long side, roll the dough tightly into a log. Use a serrated knife or dental floss to cut it into 12 even slices.
Step 6: Second Rise
- Place the rolls in a greased 9×13-inch baking dish, leaving a bit of space between them. Cover with a cloth and let them rise again for about 30 minutes. This second rise ensures fluffy, light rolls.
Step 7: Bake the Rolls
- Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown. Rotate the pan halfway through to ensure even baking.
Step 8: Make the Lemon Glaze
- While the rolls are baking, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract. Adjust the glaze’s thickness with a bit of lemon juice or water if needed.
Step 9: Glaze and Serve
- Once the rolls are baked, let them cool slightly before drizzling the lemon glaze generously over the top. The warmth of the rolls will melt the glaze slightly, creating an irresistible finish.
Helpful Tips
- Use Fresh or Frozen Raspberries: Both work well in this recipe, but if using frozen raspberries, thaw and drain them first to prevent excess moisture.
- Prevent Overfilling: Spread the filling evenly, but avoid overloading the dough, as it can make rolling and cutting tricky.
- Reheat Leftovers: Pop a roll in the microwave for 15-20 seconds to enjoy that “freshly baked” taste again.
Details
Prep Time: 20 minutes (plus rising time)
Cook Time: 25 minutes
Total Time: 2 hours
Yield: 12 rolls
Category: Breakfast or Dessert
Method: Baking
Cuisine: American
Notes:
- Dough Consistency: Soft and slightly tacky is ideal; add flour gradually if too sticky.
- Cutting Tip: Use unflavored dental floss for clean, even slices.
- Glaze Adjustment: Modify lemon juice or sugar for your preferred sweetness and consistency.
- Cooling Time: Let rolls cool for 10 minutes before glazing to avoid melting the glaze.
- Berry Substitutes: Swap raspberries for blueberries or blackberries if desired.
- Storage: Store in an airtight container; reheat for a fresh-baked feel.
- Custom Batch Sizes: Easily halve or double the recipe as needed.
Nutritional Information (per roll)
Calories: 230 | Carbs: 38g | Fat: 7g | Protein: 5g
Frequently Asked Questions
Can I make these rolls ahead of time?
Yes! You can assemble the rolls the night before, cover them, and refrigerate. In the morning, allow them to come to room temperature and rise before baking.
Can I freeze them?
Absolutely. Bake the rolls without the glaze, let them cool, and freeze them individually. Add the glaze after reheating.
What if I don’t have fresh lemon?
You can substitute bottled lemon juice, but fresh lemons provide the best flavor.
Storage Instructions
- Store rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheat in the microwave or oven for best results.
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Conclusion
These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect combination of comfort and creativity, offering a fresh take on a classic favorite. Whether you’re sharing them with family or treating yourself, every bite is a celebration of flavor, texture, and the joy of baking. Give this recipe a try—you deserve it!
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Raspberry Cinnamon Rolls with Lemon Glaze
Description
Few things evoke a sense of comfort quite like the scent of freshly baked cinnamon rolls drifting through the air. These soft, pillowy rolls, swirled with the warm spice of cinnamon, are a staple in many homes, perfect for weekend breakfasts or special gatherings. But what if we could take this classic treat and give it a fresh, fruity twist? Enter Raspberry Cinnamon Rolls with Lemon Glaze—a recipe that marries tradition with innovation, resulting in a bake that’s both nostalgic and delightfully new.
This recipe is inspired by long summer mornings spent berry-picking with family. Plump, juicy raspberries always seemed to signal that summer was in full bloom, and incorporating them into baked goods has been a family tradition. Adding the bright, zesty lemon glaze was a happy accident one day when I had leftover lemons and decided to experiment. The result was a refreshing contrast to the sweet and spiced rolls, making these a favorite in our home. Whether you’re looking to brighten up a holiday breakfast table, surprise someone with a homemade treat, or simply enjoy a quiet moment with a cup of coffee and something indulgent, these raspberry cinnamon rolls are sure to deliver.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the Dough
Start by preparing your dough, which forms the soft, pillowy base for these cinnamon rolls.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, yeast, and salt.
- In a separate bowl, mix the lukewarm milk, melted butter, oil, and eggs until well blended. Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms.
- Once combined, transfer the dough to a floured surface and knead for about 8-10 minutes. Kneading helps develop gluten, which gives the rolls their soft, elastic texture.
Step 2: Let the Dough Rise
- Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and set it in a warm spot to rise for about 1 hour, or until it doubles in size.
- Tip: If your kitchen is cool, turn your oven to its lowest setting for 2-3 minutes, then turn it off and let the dough rise inside.
Step 3: Prepare the Raspberry Filling
While the dough is rising, mix the filling.
- Combine the granulated sugar and cinnamon in a small bowl. Toss the finely chopped raspberries in this mixture, ensuring they are well coated. This step not only sweetens the berries but also prevents them from making the dough too wet.
Step 4: Roll Out the Dough
- Once the dough has risen, punch it down to release air bubbles. Roll it out on a lightly floured surface into a large rectangle, roughly 12×18 inches.
Step 5: Assemble the Rolls
- Spread the raspberry-cinnamon filling evenly over the dough, leaving a 1-inch border along the edges.
- Starting from one long side, roll the dough tightly into a log. Use a serrated knife or dental floss to cut it into 12 even slices.
Step 6: Second Rise
- Place the rolls in a greased 9×13-inch baking dish, leaving a bit of space between them. Cover with a cloth and let them rise again for about 30 minutes. This second rise ensures fluffy, light rolls.
Step 7: Bake the Rolls
- Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown. Rotate the pan halfway through to ensure even baking.
Step 8: Make the Lemon Glaze
- While the rolls are baking, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract. Adjust the glaze’s thickness with a bit of lemon juice or water if needed.
Step 9: Glaze and Serve
- Once the rolls are baked, let them cool slightly before drizzling the lemon glaze generously over the top. The warmth of the rolls will melt the glaze slightly, creating an irresistible finish.
Notes
- Dough Consistency: Soft and slightly tacky is ideal; add flour gradually if too sticky.
- Cutting Tip: Use unflavored dental floss for clean, even slices.
- Glaze Adjustment: Modify lemon juice or sugar for your preferred sweetness and consistency.
- Cooling Time: Let rolls cool for 10 minutes before glazing to avoid melting the glaze.
- Berry Substitutes: Swap raspberries for blueberries or blackberries if desired.
- Storage: Store in an airtight container; reheat for a fresh-baked feel.
- Custom Batch Sizes: Easily halve or double the recipe as needed.