Raspberry Cinnamon Rolls With Lemon Glaze (Print View)
Fluffy rolls bursting with raspberry swirl and finished with bright lemon glaze
# What You'll 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 for consistency
# How to Make:
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 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 mixture thickens to a jam-like consistency. Remove from heat and stir in vanilla and cinnamon. Let cool completely before using.
04 - Roll risen dough on a floured surface 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, tightly roll dough into a log. Using a sharp knife or bench scraper, slice the log into 12 equal rolls.
06 - Arrange rolls in a greased 9x13-inch baking dish, leaving space between each. Cover and let rise for 30 minutes until puffy and slightly expanded.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until lightly golden on top and cooked through. The center should spring back when touched lightly.
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 lemon glaze generously over warm rolls. Serve immediately while still warm for the best texture and flavor.
# Expert Suggestions:
01 -
- The raspberry filling adds a bright tartness that cuts through the rich dough perfectly
- That lemon glaze transforms ordinary cinnamon rolls into something bakery worthy
- They make your kitchen smell incredible while baking
02 -
- The raspberry filling must cool completely or it will melt the butter in the dough and create a mess
- Use dental floss or fishing line to slice clean rolls without squishing them
- Warm milk activates the yeast instantly, but hot milk will kill it
03 -
- Room temperature ingredients prevent the butter from seizing when mixed
- A bench scraper makes transferring the dough log much easier