Hello, Sweet Roll Lovers!
Who says you can’t enjoy the best of both worlds? These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect combination of warm, pillowy cinnamon rolls with a twist of fruity raspberry goodness, topped with a tangy lemon glaze that will make your taste buds sing. Imagine biting into a soft, gooey cinnamon roll that’s bursting with vibrant raspberries, then finishing it off with a sweet and zesty lemon glaze for that extra burst of freshness. It’s the kind of breakfast (or dessert) you’ll crave over and over again!
These rolls are not just a treat for the taste buds but also a feast for the eyes. The beautiful swirl of cinnamon and raspberry filling creates a stunning spiral, while the lemon glaze adds a pop of brightness. Whether you’re treating yourself on a lazy weekend morning or serving them for a holiday brunch, these raspberry cinnamon rolls are sure to impress. Ready to make your mornings even more delicious? Let’s get baking!
A Quick Glance at the Recipe
Soft, gooey cinnamon rolls filled with sweet raspberry jam, topped with a tangy lemon glaze—perfect for breakfast, brunch, or an indulgent treat!
My Raspberry Cinnamon Roll Story
I stumbled upon the idea of pairing cinnamon rolls with raspberry after craving something fruity and comforting at the same time. I love the classic cinnamon roll, but the addition of tangy raspberry jam adds a lovely twist. The lemon glaze was a natural addition—it cuts through the sweetness and adds just the right amount of brightness. The first time I baked these, my family couldn’t get enough of them! Now, they’re a staple in our house for special occasions, holiday mornings, or just when we want to enjoy something extra sweet and indulgent.
Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze
What Makes It Special:
- Fruity Twist: The raspberry filling adds a fresh, fruity layer to the classic cinnamon roll.
- Tangy Lemon Glaze: A zesty glaze that perfectly balances the sweetness and fruitiness of the rolls.
- Soft and Gooey: Light, fluffy rolls with a warm, gooey center that melts in your mouth.
- Perfect for Special Occasions: Whether it’s a holiday brunch or a lazy weekend morning, these rolls are always a hit.
Cuisine:
American, Breakfast, Brunch
Tips for Success
- Let the Dough Rise: Don’t rush the dough’s rising time. Giving it time to double in size will ensure light, fluffy rolls.
- Use a Sharp Knife or Dental Floss: To slice the rolls, a sharp knife works well, but using unscented dental floss can give you a cleaner cut.
- Adjust the Glaze: If the glaze is too thick, add a little more lemon juice to achieve your desired consistency.
Substitutions and Variations
- Fruit Variations: Use strawberry, blueberry, or even blackberry jam in place of raspberry for a different flavor profile.
- Nutty Filling: Add chopped walnuts or pecans to the filling for an extra crunch.
- Cinnamon Sugar Only: If you’re not a fan of fruit-filled rolls, simply stick to a classic cinnamon sugar filling.
Make It Healthier
- Whole Wheat Flour: Swap out some of the all-purpose flour for whole wheat flour to add fiber and nutrients.
- Less Sugar: Use less sugar in both the dough and the glaze to make it lighter.
- Use Coconut Oil: Substitute the butter with coconut oil for a dairy-free version.
A Sweet Farewell
These Raspberry Cinnamon Rolls with Lemon Glaze are the ultimate indulgence for anyone who loves a combination of sweetness and tartness. With layers of cinnamon-sugar goodness and the refreshing burst of raspberry, topped with a bright lemon glaze, they are the perfect treat for any occasion. Whether it’s a holiday morning or just a cozy breakfast at home, these rolls will surely make your day a little brighter—and a lot sweeter!
Relevant Categories
Desserts, Breakfast, Brunch, Holiday Baking
Tags
Cinnamon Rolls, Raspberry, Lemon Glaze, Breakfast Treats, Brunch Recipes
Frequently Asked Questions
- Can I make these rolls the night before?
Yes, you can prepare the rolls up to the point before baking. Cover them and refrigerate overnight. In the morning, let them rise for about 30 minutes before baking. - Can I use frozen raspberries?
Yes, frozen raspberries work well, but don’t thaw them before using them to avoid extra moisture. - How do I store leftover rolls?
Store them in an airtight container at room temperature for 2–3 days. For longer storage, keep them in the fridge. - Can I make the glaze ahead of time?
Yes, you can make the lemon glaze ahead of time and store it in the fridge until ready to use. - How can I make the glaze thicker?
Add more powdered sugar to thicken the glaze. - Can I freeze these rolls?
Yes, you can freeze unbaked rolls before the second rise. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Let them thaw and rise before baking. - Can I add cream cheese to the glaze?
Absolutely! Mixing a little cream cheese into the glaze will give it a tangy, creamy texture that pairs beautifully with the rolls. - What if I don’t have fresh lemon juice?
Bottled lemon juice works fine, but fresh lemons will give the glaze a fresher, more vibrant flavor. - Can I make these rolls dairy-free?
Yes, use dairy-free butter and a plant-based milk like almond or oat milk. - Can I add more cinnamon to the filling?
Of course! Feel free to increase the cinnamon for an even stronger spice flavor.
Enjoy these Raspberry Cinnamon Rolls with Lemon Glaze for a sweet and zesty start to your day! 🍓🍋
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Raspberry Cinnamon Rolls with Lemon Glaze
Description
These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect combination of warm, pillowy cinnamon rolls with a twist of fruity raspberry goodness, topped with a tangy lemon glaze that will make your taste buds sing.
Ingredients
For the Dough:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ¾ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
For the Filling:
- ½ cup raspberry jam or preserves
- 2 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Dough
- In a small bowl, heat the milk in the microwave until warm (about 110°F/43°C). Add the yeast and sugar, stirring to dissolve. Let the mixture sit for 5–10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, egg, and vanilla extract. Stir with a wooden spoon until the dough begins to form.
- Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 2: Roll Out the Dough
- Once the dough has risen, punch it down to release the air.
- On a floured surface, roll the dough into a 12×18-inch rectangle.
Step 3: Add the Filling
- Spread the softened butter evenly over the rolled-out dough.
- Spread the raspberry jam over the butter, leaving a small border around the edges.
- In a small bowl, mix together the cinnamon and sugar, then sprinkle it evenly over the jam.
Step 4: Shape the Rolls
- Starting from the long edge, carefully roll the dough up into a tight log.
- Slice the roll into 12 even pieces using a sharp knife or dental floss.
- Arrange the rolls in a greased 9×13-inch baking dish, spacing them out evenly.
- Cover with a clean towel and let them rise for another 30 minutes.
Step 5: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until golden brown on top.
Step 6: Make the Lemon Glaze
- While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and slightly thickened.
- Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top.
