Luscious Raspberry Cinnamon Rolls with Lemon Glaze: A Sweet and Tangy Treat You’ll Love

Imagine waking up to the aroma of freshly baked cinnamon rolls, made even more irresistible with a luscious raspberry filling and a tangy lemon glaze drizzled on top. These Luscious Raspberry Cinnamon Rolls with Lemon Glaze are the perfect combination of soft, fluffy dough, fruity sweetness, and a hint of citrusy tang. Whether it’s for breakfast, brunch, or a dessert that steals the show, this recipe will quickly become your favorite go-to treat.

Get ready to roll up your sleeves and bake a batch of cinnamon rolls that’s as beautiful as it is delicious!

Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze

There are countless reasons why these cinnamon rolls deserve a spot in your recipe collection. Here’s why you’ll fall in love with them:

• Perfectly Balanced Flavors: The sweet raspberry filling pairs wonderfully with the warm spice of cinnamon and the brightness of the lemon glaze.
• Soft and Fluffy Dough: The homemade dough is soft, pillowy, and melts in your mouth.
• Simple Yet Impressive: This recipe is easy to follow but creates bakery-quality results.
• Versatile Treat: Serve them as a breakfast indulgence, a brunch centerpiece, or a dessert to wow your guests.
• Make-Ahead Option: You can prep the rolls the night before and bake them fresh in the morning!

Now, let’s dive into the ingredients and steps to make these delightful raspberry cinnamon rolls.

Ingredients for Raspberry Cinnamon Rolls with Lemon Glaze

Dough

Ingredient	Quantity
All-purpose flour	4 cups
Granulated sugar	¼ cup
Instant yeast	2 teaspoons
Salt	1 teaspoon
Milk (lukewarm)	1¼ cups
Unsalted butter (melted)	¼ cup + 1 tablespoon
Vegetable oil	1 tablespoon
Eggs	2 large

Raspberry Filling

Ingredient	Quantity

| Granulated sugar | ½ cup |
| Ground cinnamon | 2 teaspoons |
| Fresh raspberries | 1 cup |

Lemon Glaze

Ingredient	Quantity
Powdered sugar	1 cup
Fresh lemon juice	1 tablespoon
Lemon zest	Zest of 1 lemon
Vanilla extract	½ teaspoon

Step-by-Step Instructions for Raspberry Cinnamon Rolls with Lemon Glaze

1. Prepare the Dough

1. Mix the Dry Ingredients:
   • In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir to combine.
2. Combine the Wet Ingredients:
   • In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs until well blended.
3. Bring the Dough Together:
   • Gradually incorporate the wet ingredients into the dry mixture. Stir until the dough begins to come together.
4. Knead the Dough:
   • Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 5–7 minutes.
5. Let the Dough Rise:
   • Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Raspberry Filling

1. Mix the Cinnamon-Sugar:
   • In a small bowl, stir together the granulated sugar and ground cinnamon.
2. Mash the Raspberries:
   • Gently mash the fresh raspberries in another bowl to create a spreadable consistency. Be careful not to over-mash; some texture is great.

3. Assemble the Rolls

1. Roll Out the Dough:
   • Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, about ¼-inch thick.
2. Add the Filling:
   • Brush a thin layer of melted butter over the surface of the dough.
   • Evenly sprinkle the cinnamon-sugar mixture over the butter.
   • Spread the mashed raspberries on top, creating a thin, even layer.
3. Roll the Dough:
   • Starting from the longer side, tightly roll the dough into a log. Pinch the edges to seal the roll.
4. Slice the Rolls:
   • Using a sharp knife or dental floss, cut the log into 12 equal pieces.
5. Arrange in a Baking Dish:
   • Place the rolls cut-side-up in a greased baking dish, leaving a bit of space between each roll. Cover and let them rise for another 30–45 minutes, or until puffed.

4. Bake the Raspberry Cinnamon Rolls

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Bake the Rolls:
   • Place the dish in the oven and bake for 20–25 minutes, or until the rolls are golden brown and cooked through.
3. Cool Slightly:
   • Remove the rolls from the oven and let them cool for 5–10 minutes before glazing.

5. Make the Lemon Glaze

1. Whisk the Glaze:
   • In a small bowl, combine the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
2. Adjust Consistency:
   • If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar.

6. Glaze the Cinnamon Rolls

1. Drizzle the Glaze:
   • Drizzle the lemon glaze generously over the warm rolls, letting it seep into the swirls for maximum flavor.
2. Serve and Enjoy:
   • Serve the rolls warm and watch them disappear in no time!

Tips for Perfect Raspberry Cinnamon Rolls

1. Use Room-Temperature Ingredients:
   • This ensures the dough and filling mix together smoothly for the best texture.
2. Don’t Overwork the Dough:
   • Knead just enough to make the dough elastic. Overworking it can make the rolls dense.
3. Keep the Raspberries Fresh:
   • Fresh raspberries work best, but frozen ones can be used if thawed and drained first.
4. Chill the Dough Overnight:
   • For a make-ahead option, prepare the rolls the night before, cover them tightly, and refrigerate. Bake them fresh in the morning.
5. Customize Your Glaze:
   • Add a hint of vanilla or almond extract for a unique twist.

Nutritional Information (Per Roll)

Nutrient	Amount
Calories	~290
Total Fat	9g
Saturated Fat	5g
Carbohydrates	45g
Sugar	25g
Protein	6g

Note: Nutritional values are approximate and may vary depending on ingredient brands and serving sizes.

Frequently Asked Questions (FAQs)

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well! Just make sure to thaw and drain them before mashing to remove excess liquid.

2. Can I make the dough without a stand mixer?

Absolutely! Kneading the dough by hand works just as well. It may take a little longer, but the results will be just as delicious.

3. How do I store leftover cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm them in the microwave before serving.

4. Can I freeze these rolls?

Yes! Freeze the unbaked rolls after shaping and before their second rise. When ready to bake, thaw overnight in the fridge and let them rise at room temperature before baking.

5. How do I prevent the filling from leaking out?

Spread the filling evenly and roll the dough tightly to keep the filling in place during baking.

6. Can I double the recipe?

Yes, this recipe doubles beautifully. Use two baking dishes and adjust the baking time as needed.

Conclusion: A Sweet and Tangy Delight You’ll Make Again

These Luscious Raspberry Cinnamon Rolls with Lemon Glaze are the ultimate homemade treat. With their soft dough, fruity filling, and tangy glaze, they’re a hit for any occasion. Whether you’re baking for family, friends, or just yourself, these cinnamon rolls are sure to impress.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a dessert that everyone will rave about. Trust us—you’ll want to make these again and again!

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