Raspberry Cinnamon Rolls With Lemon Glaze (Printable)

Soft pillowy rolls with raspberry swirl and zesty lemon glaze, perfect for weekend brunch.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp instant yeast (1 packet)
03 - ¼ cup granulated sugar
04 - 1 tsp fine sea salt
05 - ¾ cup whole milk, warmed to 110°F
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Raspberry Filling

08 - 1 ½ cups fresh or frozen raspberries
09 - ½ cup granulated sugar
10 - 2 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1 tbsp ground cinnamon

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 tsp finely grated lemon zest
16 - 1–2 tbsp milk, as needed

# How To Make It:

01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk together warm milk, melted butter, and eggs in a separate bowl. Pour wet ingredients into dry ingredients and mix until a soft dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
02 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
03 - Combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Stir constantly and cook for 5–7 minutes until thickened to a jam-like consistency. Remove from heat and stir in vanilla and cinnamon. Allow to cool completely before using.
04 - Punch down risen dough and roll out on a lightly floured surface into a 16x12-inch rectangle. Spread cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
05 - Starting from the long side, roll the dough tightly into a log. Using a sharp knife or bench scraper, slice the log into 12 equal rolls, approximately 1 ¼ inches thick.
06 - Arrange rolls in a greased 9x13-inch baking dish, leaving space between each. Cover and let rise for 30 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until lightly golden brown and cooked through. The center should spring back when gently touched.
08 - Whisk together powdered sugar, lemon juice, and lemon zest in a medium bowl. Add milk 1 tablespoon at a time until glaze reaches a pourable consistency.
09 - Drizzle lemon glaze generously over warm rolls. Serve immediately while still warm for the best texture and flavor.

# Expert Tips:

01 -
  • The raspberry filling creates these stunning pink ribbons that make every roll feel like a little present
  • That tart berry brightness cuts through the sweet dough in the most perfect way
  • The lemon glaze is honestly what makes these unforgettable and keeps people coming back for seconds
02 -
  • The filling absolutely must be completely cool or it will melt through the dough and create a sticky mess in your pan
  • Don't skip the cornstarch in the raspberry filling or you'll end up with soup instead of jam
  • If using frozen raspberries, measure them after thawing and draining excess liquid
03 -
  • Use unflavored dental floss to slice the rolls instead of a knife for perfectly clean cuts without squishing
  • Rotate your pan halfway through baking if your oven has hot spots for even browning

Return