❤️ Introduction
Craving something soft, gooey, and a little bit unexpected? These Raspberry Cinnamon Rolls deliver the best of both worlds — fluffy rolls swirled with tart fresh raspberries, sweet cinnamon, and a bright lemon glaze. 🍋🍓
They’re the perfect way to elevate your breakfast, brunch, or dessert table. Whether you’re baking for a special occasion or just want a fruity twist on the classic cinnamon roll, this recipe hits all the right notes. And yes, your kitchen will smell like a dream!
Get ready to roll into raspberry bliss.
🛒 Ingredients
🥣 Dough:
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 1 ¼ cups milk (warm, around 110°F)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp salt
- 1 tbsp vegetable oil
🍓 Filling:
- 1 cup fresh raspberries (slightly crushed)
- 2 tsp ground cinnamon
- 5/16 cup butter, unsalted, softened
- 1 tbsp lemon juice, fresh
- Zest of 1 lemon
- ¼ cup sugar (optional for extra sweetness)
🍋 Glaze:
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp lemon juice (to desired consistency)
👨🍳 Directions
Step 1: Prepare the Dough
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until bubbly.
- Add eggs, salt, oil, and half of the flour. Mix to combine.
- Gradually add the remaining flour and knead until a smooth dough forms (~6–8 minutes).
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
Step 2: Make the Filling
- In a bowl, combine softened butter, cinnamon, lemon zest, and lemon juice.
- Lightly mash raspberries in another bowl — not too much, just enough to spread.
Step 3: Roll & Fill
- Roll the risen dough into a 16×12 inch rectangle on a lightly floured surface.
- Spread the butter-cinnamon mixture evenly, then gently scatter mashed raspberries over it.
- Roll tightly from the long edge into a log, then slice into 12 rolls.
Step 4: Rise & Bake
- Arrange rolls in a greased 9×13 inch pan. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes, or until golden and baked through.
Step 5: Glaze & Serve
- While warm, drizzle with lemon glaze made by whisking powdered sugar, vanilla, and lemon juice together.
⏱️ Servings & Time
- Servings: 12 rolls
- Prep Time: 25 minutes
- Rise Time: 1.5–2 hours
- Bake Time: 30 minutes
- Total Time: ~2.5 hours
🍽️ Serving Suggestions
- Serve warm with extra fresh raspberries on top.
- Pair with coffee, tea, or a mimosa for brunch.
- Add a scoop of vanilla ice cream for dessert.
- Sprinkle extra cinnamon or a pinch of lemon zest before glazing for extra flair.
🔄 Variations
- Cream Cheese Glaze: Swap lemon glaze for a rich cream cheese topping.
- Mixed Berry Rolls: Add blueberries or chopped strawberries to the filling.
- Vegan Rolls: Use almond milk, vegan butter, and egg replacer.
- Mini Rolls: Cut smaller portions and bake in a muffin tin.
- Overnight Rolls: Let rise in the fridge overnight and bake fresh in the morning.
🧊 Storage & Reheating
Storage:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
Reheating:
- Microwave individual rolls for 15–20 seconds.
- Reheat in the oven at 300°F (150°C) for 5–8 minutes for a fresh-baked feel.
Freezing:
- Freeze unglazed rolls. Thaw overnight and glaze just before serving.
❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid too much moisture.
2. What if I don’t have instant yeast?
Use active dry yeast and proof it in warm milk with sugar first.
3. Why is my dough too sticky?
Add more flour 1 tbsp at a time while kneading.
4. Can I make these ahead?
Yes, assemble and refrigerate overnight, then bake in the morning.
5. Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend with xanthan gum.
6. How do I make the rolls fluffier?
Make sure your yeast is active and don’t overwork the dough.
7. Can I double the recipe?
Absolutely — perfect for big brunches or parties.
8. What can I use instead of lemon?
Orange zest and juice work beautifully.
9. Do I have to mash the raspberries?
No, but slightly breaking them helps distribute flavor evenly.
10. Why did my rolls fall after baking?
This could happen from over-proofing or underbaking.
💡 Pro Tips
- Use room temperature ingredients for better dough rise.
- Gently roll to keep raspberries from squishing out.
- Let the rolls cool slightly before glazing so it doesn’t melt off.
- Try using a bread knife or floss to slice your log cleanly.
- Add freeze-dried raspberries on top for crunch and color.
🏁 Conclusion
These Raspberry Cinnamon Rolls are everything you love about a classic cinnamon roll — soft, sweet, comforting — but with a tart berry burst that makes them totally next-level. Perfect for brunch, dessert, or anytime you want to wow someone with something warm and homemade.
✨ Raspberry rolls: the prettier, brighter cousin to the cinnamon classic. 🍓
Raspberry Cinnamon Rolls – A Fruity Twist on a Breakfast Classic
Craving something soft, gooey, and a little bit unexpected? These Raspberry Cinnamon Rolls deliver the best of both worlds — fluffy rolls swirled with tart fresh raspberries, sweet cinnamon, and a bright lemon glaze. 🍋🍓They’re the perfect way to elevate your breakfast, brunch, or dessert table. Whether you’re baking for a special occasion or just want a fruity twist on the classic cinnamon roll, this recipe hits all the right notes. And yes, your kitchen will smell like a dream!Get ready to roll into raspberry bliss.
Ingredients
🥣 Dough:
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 1 ¼ cups milk warm, around 110°F
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp salt
- 1 tbsp vegetable oil
🍓 Filling:
- 1 cup fresh raspberries slightly crushed
- 2 tsp ground cinnamon
- 5/16 cup butter unsalted, softened
- 1 tbsp lemon juice fresh
- Zest of 1 lemon
- ¼ cup sugar optional for extra sweetness
🍋 Glaze:
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 –2 tbsp lemon juice to desired consistency
Instructions
Step 1: Prepare the Dough
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until bubbly.
- Add eggs, salt, oil, and half of the flour. Mix to combine.
- Gradually add the remaining flour and knead until a smooth dough forms (~6–8 minutes).
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
Step 2: Make the Filling
- In a bowl, combine softened butter, cinnamon, lemon zest, and lemon juice.
- Lightly mash raspberries in another bowl — not too much, just enough to spread.
Step 3: Roll & Fill
- Roll the risen dough into a 16×12 inch rectangle on a lightly floured surface.
- Spread the butter-cinnamon mixture evenly, then gently scatter mashed raspberries over it.
- Roll tightly from the long edge into a log, then slice into 12 rolls.
Step 4: Rise & Bake
- Arrange rolls in a greased 9×13 inch pan. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes, or until golden and baked through.
Step 5: Glaze & Serve
- While warm, drizzle with lemon glaze made by whisking powdered sugar, vanilla, and lemon juice together.
Notes
🍽️ Serving Suggestions
Serve warm with extra fresh raspberries on top. Pair with coffee, tea, or a mimosa for brunch. Add a scoop of vanilla ice cream for dessert. Sprinkle extra cinnamon or a pinch of lemon zest before glazing for extra flair. 🔄 Variations
Cream Cheese Glaze: Swap lemon glaze for a rich cream cheese topping. Mixed Berry Rolls: Add blueberries or chopped strawberries to the filling. Vegan Rolls: Use almond milk, vegan butter, and egg replacer. Mini Rolls: Cut smaller portions and bake in a muffin tin. Overnight Rolls: Let rise in the fridge overnight and bake fresh in the morning. 🧊 Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheating:
Microwave individual rolls for 15–20 seconds. Reheat in the oven at 300°F (150°C) for 5–8 minutes for a fresh-baked feel. Freezing:
Freeze unglazed rolls. Thaw overnight and glaze just before serving. ❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid too much moisture. 2. What if I don’t have instant yeast?
Use active dry yeast and proof it in warm milk with sugar first. 3. Why is my dough too sticky?
Add more flour 1 tbsp at a time while kneading. 4. Can I make these ahead?
Yes, assemble and refrigerate overnight, then bake in the morning. 5. Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend with xanthan gum. 6. How do I make the rolls fluffier?
Make sure your yeast is active and don’t overwork the dough. 7. Can I double the recipe?
Absolutely — perfect for big brunches or parties. 8. What can I use instead of lemon?
Orange zest and juice work beautifully. 9. Do I have to mash the raspberries?
No, but slightly breaking them helps distribute flavor evenly. 10. Why did my rolls fall after baking?
This could happen from over-proofing or underbaking. 💡 Pro Tips
Use room temperature ingredients for better dough rise. Gently roll to keep raspberries from squishing out. Let the rolls cool slightly before glazing so it doesn’t melt off. Try using a bread knife or floss to slice your log cleanly. Add freeze-dried raspberries on top for crunch and color. 🏁 Conclusion
These Raspberry Cinnamon Rolls are everything you love about a classic cinnamon roll — soft, sweet, comforting — but with a tart berry burst that makes them totally next-level. Perfect for brunch, dessert, or anytime you want to wow someone with something warm and homemade. ✨ Raspberry rolls: the prettier, brighter cousin to the cinnamon classic. 🍓
Serve warm with extra fresh raspberries on top. Pair with coffee, tea, or a mimosa for brunch. Add a scoop of vanilla ice cream for dessert. Sprinkle extra cinnamon or a pinch of lemon zest before glazing for extra flair. 🔄 Variations
Cream Cheese Glaze: Swap lemon glaze for a rich cream cheese topping. Mixed Berry Rolls: Add blueberries or chopped strawberries to the filling. Vegan Rolls: Use almond milk, vegan butter, and egg replacer. Mini Rolls: Cut smaller portions and bake in a muffin tin. Overnight Rolls: Let rise in the fridge overnight and bake fresh in the morning. 🧊 Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheating:
Microwave individual rolls for 15–20 seconds. Reheat in the oven at 300°F (150°C) for 5–8 minutes for a fresh-baked feel. Freezing:
Freeze unglazed rolls. Thaw overnight and glaze just before serving. ❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid too much moisture. 2. What if I don’t have instant yeast?
Use active dry yeast and proof it in warm milk with sugar first. 3. Why is my dough too sticky?
Add more flour 1 tbsp at a time while kneading. 4. Can I make these ahead?
Yes, assemble and refrigerate overnight, then bake in the morning. 5. Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend with xanthan gum. 6. How do I make the rolls fluffier?
Make sure your yeast is active and don’t overwork the dough. 7. Can I double the recipe?
Absolutely — perfect for big brunches or parties. 8. What can I use instead of lemon?
Orange zest and juice work beautifully. 9. Do I have to mash the raspberries?
No, but slightly breaking them helps distribute flavor evenly. 10. Why did my rolls fall after baking?
This could happen from over-proofing or underbaking. 💡 Pro Tips
Use room temperature ingredients for better dough rise. Gently roll to keep raspberries from squishing out. Let the rolls cool slightly before glazing so it doesn’t melt off. Try using a bread knife or floss to slice your log cleanly. Add freeze-dried raspberries on top for crunch and color. 🏁 Conclusion
These Raspberry Cinnamon Rolls are everything you love about a classic cinnamon roll — soft, sweet, comforting — but with a tart berry burst that makes them totally next-level. Perfect for brunch, dessert, or anytime you want to wow someone with something warm and homemade. ✨ Raspberry rolls: the prettier, brighter cousin to the cinnamon classic. 🍓