Easy Raspberry Cinnamon Rolls With Lemon Glaze Recipe

Sweet mornings become magical when raspberry cinnamon rolls with lemon glaze dance onto your breakfast plate.

Soft dough swirls around bursts of crimson fruit, promising delectable moments ahead.

Warm spices whisper comfort while tangy citrus adds unexpected brightness.

Delicate layers promise pure indulgence with each tender bite.

Pastry enthusiasts will adore how simple ingredients create such extraordinary results.

Freshly baked and glazed, these rolls invite pure morning delight.

Prepare to fall in love with a breakfast treat that sparks joy and awakens senses.

Raspberry Cinnamon Rolls with Lemon Glaze: A Tangy Treat

• Burst with Fruity Flavor: Raspberry and cinnamon create a vibrant, tangy-sweet combination that elevates classic cinnamon rolls with a fresh twist.
• Master Baking Skills: Perfect for bakers wanting to level up their pastry game, this recipe offers a delightful challenge with impressive results that look professionally made.
• Crowd-Pleasing Breakfast Treat: These rolls are guaranteed to make everyone at the breakfast or brunch table smile, with their irresistible aroma and stunning presentation that brings people together.
• Customize with Ease: Adaptable recipe allows for personal touches like experimenting with different berries or adjusting glaze flavors to suit your taste preferences and creativity.

Ingredients for Raspberry Cinnamon Rolls with Lemon Glaze

• All-Purpose Flour: The fundamental structure and body of the cinnamon rolls.
• Active Dry Yeast: Essential for creating rise and soft, fluffy texture.
• Milk: Provides moisture and helps activate the yeast.
• Sugar: Feeds the yeast and adds subtle sweetness.
• Eggs: Contribute richness and help bind the ingredients.
• Butter: Adds flavor and helps create a tender dough.
• Salt: Enhances overall flavor and balances sweetness.

• Raspberries: Fresh fruit that adds tartness and vibrant color to the rolls.
• Cinnamon Sugar: A classic combination that provides warm, sweet spice.
• Butter: Creates a rich base for spreading cinnamon sugar.

• Powdered Sugar: Creates a smooth, sweet glaze base.
• Lemon Juice, Lemon Zest: Adds bright, citrusy flavor and tanginess.
• Butter: Helps create a silky, rich glaze consistency.

How to Bake Raspberry Cinnamon Rolls with Lemon Glaze

Step 1: Activate the Yeast

In a spacious mixing bowl, combine warm milk with yeast. Allow the mixture to sit and become frothy, which typically takes about 5 minutes.

The milk should feel comfortably warm, not hot.

Step 2: Create the Dough

• Sugar
• Melted butter
• Salt
• Eggs
• Flour

Mix thoroughly until a cohesive dough forms, ensuring all ingredients are well incorporated.

Step 3: Knead and Rise the Dough

Transfer the dough to a lightly floured surface. Knead vigorously for 5 minutes until the texture becomes smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm location for approximately 1 hour or until the volume doubles.

Step 4: Prepare the Filling

• Sugar
• Ground cinnamon

Roll out the dough into a large rectangular shape, aiming for about 1/4-inch thickness.

Step 5: Add Filling Ingredients

Brush melted butter across the entire dough surface. Sprinkle the cinnamon-sugar mixture evenly.

Distribute fresh raspberries across the dough, ensuring consistent coverage.

Step 6: Roll and Shape

Carefully roll the dough into a tight log, starting from the longer side.

Use a sharp knife or dental floss to slice the log into 12 equal rolls.

Step 7: Second Rise

Arrange the rolls in a greased baking dish.

Cover and allow them to rise for an additional 30 minutes.

Step 8: Bake the Rolls

Preheat the oven to 375°F (190°C).

Bake the rolls for approximately 25 minutes or until they turn golden brown and release an irresistible aroma.

Step 9: Create Lemon Glaze

• Powdered sugar
• Lemon juice
• Melted butter
• Lemon zest

Blend until the mixture reaches a smooth, pourable consistency.

Step 10: Final Touch and Serve

Drizzle the lemon glaze over slightly cooled rolls. Serve warm and savor the delightful combination of raspberry and lemon flavors.

Pro Tips for Raspberry Cinnamon Rolls Success

• Use instant yeast for quicker rising and more consistent results.
• Ensure milk is lukewarm, not hot, to prevent killing the yeast.
• Gently pat raspberries dry to prevent excess moisture in the dough.
• Roll dough tightly and use dental floss for clean, precise cuts when slicing rolls.
• Allow rolls to cool slightly before glazing to prevent runny, thin icing.

Variations on Raspberry Cinnamon Rolls

• Berry Medley Rolls: Swap raspberries with a mixed berry blend of strawberries, blueberries, and blackberries for a colorful and complex flavor profile.
• Almond Cream Cheese Variation: Replace lemon glaze with cream cheese frosting and sprinkle toasted almond slivers on top for added crunch and nutty depth.
• Gluten-Free Option: Use gluten-free all-purpose flour blend and xanthan gum to create a celiac-friendly version of the classic raspberry cinnamon rolls.
• Vegan Adaptation: Substitute dairy milk with almond milk, use plant-based butter, replace eggs with flax eggs, and employ coconut cream in the glaze for a completely plant-based alternative.

Pairing Suggestions for Raspberry Cinnamon Rolls

• Savor Complementary Flavors: Rich vanilla bean ice cream balances the tangy raspberry and warm cinnamon, creating a luxurious dessert experience.
• Brew Perfect Beverage Pairing: Lemon-infused herbal tea harmonizes with the rolls' citrusy glaze, enhancing the delicate raspberry and cinnamon notes.
• Elevate Breakfast Accompaniment: Creamy Greek yogurt with honey provides a smooth, cool contrast to the warm, spiced raspberry rolls, adding a protein-rich dimension.
• Explore Flavor Matching: Champagne or sparkling rosé cuts through the sweetness, offering a sophisticated and effervescent complement to the decadent pastry.

Storage Tips for Raspberry Cinnamon Rolls

Store cooled rolls in an airtight container for up to 3-4 days. Wrap individually in plastic wrap to maintain moisture and prevent drying out.

Place rolls in a freezer-safe container or zip-lock bag. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.

Thaw frozen rolls at room temperature, then warm in a preheated 350F oven for 10-12 minutes. Cover with foil to prevent over-browning.

Warm individual rolls for 15-20 seconds. Add a damp paper towel to keep them soft and prevent becoming tough.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just make sure to thaw and pat them dry before adding to the dough to prevent excess moisture.

• How do I know if my yeast is active?

Yeast is active when it becomes frothy and bubbly after 5 minutes in warm milk. If it doesn’t foam, your yeast might be old or the milk was too hot or cold.

• Can I prepare the rolls ahead of time?

Yes, you can prepare the rolls up to the point of slicing and let them rise overnight in the refrigerator. Remove them 30 minutes before baking to come to room temperature.

Raspberry Cinnamon Rolls With Lemon Glaze Recipe

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• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Homemade raspberry cinnamon rolls with lemon glaze bring sweet comfort to breakfast tables everywhere. Delicate pastry swirls packed with fruity raspberry filling and topped with zesty lemon glaze will make weekend mornings deliciously memorable for you.

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Ingredients

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Main Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1 cup raspberries
• 1 cup powdered sugar

Dough Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 2 eggs
• 1 teaspoon salt

Filling and Glaze Ingredients:

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 2 tablespoons melted butter
• 2 tablespoons lemon juice
• 1 tablespoon melted butter
• 1 teaspoon lemon zest

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Instructions

1. Activate yeast by dissolving it in warm milk at 110F, allowing it to become frothy and develop for 5 minutes.
2. Create soft dough by combining yeast mixture with sugar, melted butter, salt, eggs, and flour, mixing until a cohesive texture forms.
3. Transfer dough to a floured surface and knead thoroughly for 5 minutes, developing a smooth and elastic consistency.
4. Place dough in a greased bowl, cover, and allow to rise in a warm environment for approximately 1 hour until volume doubles.
5. Prepare filling by mixing cinnamon and sugar in a separate container.
6. Roll out dough into a thin rectangular shape, approximately 1/4-inch thick.
7. Generously brush melted butter across the entire dough surface.
8. Sprinkle cinnamon-sugar mixture evenly, ensuring complete coverage.
9. Distribute fresh raspberries across the prepared dough.
10. Carefully roll the dough tightly from the long edge, creating a compact log.
11. Slice the log into 12 equal portions using a sharp knife or dental floss technique.
12. Arrange rolls in a greased baking dish, allowing them to rise for an additional 30 minutes.
13. Preheat oven to 375F (190C) prior to baking.
14. Bake rolls for 25 minutes until golden brown and releasing a fragrant aroma.
15. Prepare lemon glaze by whisking powdered sugar, lemon juice, melted butter, and lemon zest until achieving a smooth consistency.
16. Drizzle glaze over slightly cooled rolls, ensuring even coverage.
17. Serve warm and savor the delightful combination of flavors.

Notes

• Activate yeast carefully by ensuring milk temperature is precisely 110F to create the perfect frothy environment for rising.
• Select fresh, ripe raspberries to prevent excess moisture from making the dough soggy during rolling and baking.
• Use dental floss for clean, even roll slicing to maintain uniform size and professional presentation.
• Adjust glaze consistency by adding more powdered sugar for thicker texture or more lemon juice for thinner drizzle, depending on personal preference.

• Prep Time: 1 hour 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 234 kcal
• Sugar: 12 g
• Sodium: 130 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 38 mg