Raspberry Cinnamon Rolls with Lemon Glaze Recipe

There’s something magical about pulling a warm tray of homemade cinnamon rolls out of the oven—but add raspberries and a zesty lemon glaze? Game. Changer. These Raspberry Cinnamon Rolls with Lemon Glaze are soft, gooey, and bursting with juicy berry flavor in every bite. They look impressive, taste like they came from a bakery, and are surprisingly simple to make. Whether it’s a weekend brunch, holiday morning, or just because—you’ll want these rolls in your life.

Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze

These raspberry cinnamon rolls with Lemon Glaze are the perfect combo of sweet, tart, and cozy. The fresh raspberries add a fruity pop that balances the buttery cinnamon filling, while the lemon glaze gives just the right amount of zing. The dough is soft and pillowy, and everything bakes together into a swirl of pure joy. Plus, this recipe is super beginner-friendly—no fancy tools or pro skills needed. Whether you’re baking for a crowd or treating yourself, these rolls will definitely steal the show.

Ingredients

These rolls are made with simple ingredients you probably already have at home! Here’s what you’ll need:

For the Dough

• 2 ¾ cups all-purpose flour
• 3 tbsp granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk (about 110°F)
• 3 tbsp unsalted butter, melted
• 1 large egg

For the Filling

• ⅓ cup softened butter
• ½ cup brown sugar
• 1 ½ tsp ground cinnamon
• 1 cup fresh or frozen raspberries (if frozen, do not thaw)

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1–2 tbsp milk (adjust for desired consistency)

Instructions

Let’s get baking! These step-by-step directions will guide you from dough to delicious.

Step 1: Make the Dough

1. In a large bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg. Stir until a dough forms.
3. Knead the dough on a floured surface for about 6–8 minutes, until smooth and elastic.
4. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 2: Prepare the Filling

1. In a small bowl, mix the brown sugar and cinnamon.
2. Gently mash the raspberries in a separate bowl (optional, for easier spreading).

Step 3: Assemble the Rolls

1. Roll the dough into a 14×9 inch rectangle.
2. Spread softened butter over the dough.
3. Sprinkle evenly with the cinnamon-sugar mixture.
4. Dot or gently spread the mashed raspberries over the top.
5. Roll up the dough tightly, starting from the long edge.
6. Slice into 9 even pieces and place in a greased 9×9 baking dish.

Step 4: Second Rise

1. Cover the dish and let the rolls rise for 30–45 minutes, until puffy.

Step 5: Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 25–30 minutes, or until golden and bubbly.

Step 6: Make the Glaze

1. Whisk powdered sugar, lemon juice, lemon zest, and milk until smooth.
2. Drizzle over warm rolls just before serving.

Servings and Timing

These raspberry cinnamon rolls with Lemon Glaze are perfect for sharing—or keeping all to yourself (no judgment here!).

• Servings: Makes 9 generous rolls
• Prep Time: 20 minutes
• Rise Time: 1 hour 30 minutes (total for both rises)
• Bake Time: 25–30 minutes
• Total Time: Around 2 hours 15 minutes

Perfect for a cozy weekend breakfast or a sweet brunch treat!

Tips and Variations

• Fresh or Frozen Berries: Both work great! If using frozen raspberries, don’t thaw them—they’re less likely to make the dough soggy.
• Make Ahead: Assemble the rolls the night before, cover, and refrigerate. In the morning, let them come to room temp and rise before baking.
• Add Some Crunch: Sprinkle in chopped pecans or slivered almonds with the filling for a nutty twist.
• Extra Citrus Punch: Add more lemon zest to the glaze or sprinkle some on top for a bold lemon flavor.
• Dairy-Free Option: Use plant-based milk and butter for a vegan-friendly version.
• Try Other Fruits: Swap raspberries with blueberries, blackberries, or even chopped strawberries!
• Go Mini: Slice into 12 smaller rolls and use a muffin tin for adorable single-servings.

Storage

If you somehow manage to have leftovers (rare, but it happens!), here’s how to keep them fresh:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Warm them slightly in the microwave before serving.
• Freezer: Freeze individually wrapped rolls (without glaze) for up to 2 months. Thaw overnight in the fridge and reheat before glazing and serving.
• Make-Ahead Tip: You can freeze unbaked, assembled rolls. Let them thaw and rise before baking as usual.

FAQs

Raspberry Cinnamon Rolls with Lemon Glaze are the perfect mix of cozy and refreshing—sweet, soft, a little tart, and totally irresistible. Whether you’re impressing brunch guests or baking up a weekend treat just for you, this recipe brings bakery-style magic right to your kitchen. Give it a try, snap a pic, and don’t forget to save or pin this for later—you’ll want to make them again and again!

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Raspberry Cinnamon Rolls with Lemon Glaze Recipe

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These Raspberry Cinnamon Rolls with Lemon Glaze are soft, gooey, and bursting with juicy berry flavor in every bite. They look impressive, taste like they came from a bakery, and are surprisingly simple to make.

• Total Time: 2 hours 15 minutes
• Yield: 9 rolls 1x

Ingredients

Scale 1x2x3x

• 2 ¾ cups all-purpose flour
• 3 tbsp granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk (about 110°F)
• 3 tbsp unsalted butter, melted
• 1 large egg
• ⅓ cup softened butter
• ½ cup brown sugar
• 1 ½ tsp ground cinnamon
• 1 cup fresh or frozen raspberries (if frozen, do not thaw)
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1–2 tbsp milk (adjust for desired consistency)

Instructions

1. In a large bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg. Stir until a dough forms.
3. Knead the dough on a floured surface for about 6–8 minutes, until smooth and elastic.
4. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
5. In a small bowl, mix the brown sugar and cinnamon. Gently mash the raspberries in a separate bowl (optional, for easier spreading).
6. Roll the dough into a 14×9 inch rectangle. Spread softened butter over the dough. Sprinkle evenly with the cinnamon-sugar mixture. Dot or gently spread the mashed raspberries over the top.
7. Roll up the dough tightly, starting from the long edge. Slice into 9 even pieces and place in a greased 9×9 baking dish.
8. Cover the dish and let the rolls rise for 30–45 minutes, until puffy.
9. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden and bubbly.
10. Whisk powdered sugar, lemon juice, lemon zest, and milk until smooth. Drizzle over warm rolls just before serving.

Notes

Fresh or frozen raspberries work great—just don’t thaw the frozen ones. Make ahead by assembling the night before, refrigerating, then rising and baking in the morning. Swap in other berries or raspberry jam if you like. Add cream cheese to the glaze for a tangy twist!

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 roll
• Calories: 310
• Sugar: 21g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg

Keywords: raspberry cinnamon rolls, lemon glaze, brunch, sweet rolls, homemade