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Raspberry Cinnamon Rolls with Lemon Glaze

These delightful raspberry cinnamon rolls with a zesty lemon glaze are perfect for breakfast or a sweet treat any time of the day.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 3 1/2 cups all-purpose flour
  • 1 packet instant yeast 2 1/4 tsp
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup warm milk 110°F
  • 1/4 cup melted butter
  • 2 large eggs
For the filling
  • 1 cup fresh or frozen raspberries thawed if frozen
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
For the lemon glaze
  • 1 cup powdered sugar
  • 1 tbsp milk adjust for consistency

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Make the dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms, then knead for 6-8 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.
  2. Prepare the filling: In a small bowl, mix sugar, cornstarch, and cinnamon. Roll out the dough into a 12x18-inch rectangle and spread raspberries evenly across it. Sprinkle the sugar mixture over the raspberries.
  3. Shape the rolls: Roll the dough tightly into a log, starting from the long edge. Slice into 12 even rolls and place them in a greased 9x13-inch baking dish. Cover and let rise for another 30 minutes.
  4. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
  5. Make the glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over warm rolls and serve.

Notes

Use room temperature ingredients for the dough to ensure even mixing. For a thicker glaze, reduce the milk or add more powdered sugar.