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Raspberry Cinnamon Rolls with Lemon Glaze

This delightful recipe for Raspberry Cinnamon Rolls with Lemon Glaze combines soft, pillowy rolls filled with juicy raspberries and a tangy lemon glaze, making for the perfect cozy breakfast treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 1 package Active dry yeast (2 1/4 teaspoons) Make sure it’s fresh for best results.
  • 1 cup Whole milk, warm (not hot) Warm to about 110°F (43°C).
  • 1/2 cup Granulated sugar
  • 1/3 cup Unsalted butter, softened
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 4 cups All-purpose flour You may need a bit more if the dough is too sticky.
  • 1 cup Fresh raspberries Frozen can be used, just thaw before adding.
For the Cinnamon Filling
  • 1/2 cup Packed brown sugar
  • 2 tablespoons Ground cinnamon
  • 1/4 cup Unsalted butter, softened
For the Lemon Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Lemon juice
  • 1 zest Lemon (for extra zing!)

Method
 

Preparation
  1. In a small bowl, combine the warm milk and yeast. Allow it to sit for about 5 minutes until frothy.
  2. In a large mixing bowl, combine the activated yeast mixture, sugar, softened butter, egg, and salt. Gradually add the flour, mixing until a soft dough forms.
  3. On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size (about 1 hour).
  5. In a small bowl, mix the brown sugar and cinnamon together for the filling.
  6. Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick.
  7. Spread the softened butter all over the dough, followed by the brown sugar-cinnamon mixture. Evenly distribute the fresh raspberries on top.
  8. Starting from one long edge, tightly roll the dough into a log. Cut the log into 1.5-inch slices and place them in a greased baking dish.
  9. Cover the rolls with the towel again and let them rise for another 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C). Bake the rolls for about 20-25 minutes, or until golden brown.
  2. While the rolls are baking, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle this glaze over the warm rolls as soon as they come out of the oven.

Notes

These rolls can be made ahead of time! Prepare everything up to the second rise, refrigerate overnight, and bake in the morning. You can also substitute raspberries with strawberries or blueberries as desired.