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Cinnamon rolls are a beloved treat that evokes feelings of warmth and nostalgia. Their soft, pillowy texture and aromatic spices create a comforting indulgence that can brighten any morning. These delightful pastries, often associated with cozy brunches and family gatherings, have a universal appeal that transcends cultures. However, what if we could take this classic recipe and give it a modern twist? Enter the raspberry cinnamon rolls with lemon glaze—a delightful fusion that combines the rich, cinnamon-laden goodness of traditional rolls with the tart and refreshing burst of fresh raspberries, topped off with a zesty lemon glaze that adds a perfect finishing touch.

Raspberry Cinnamon Rolls with Lemon Glaze

Looking to elevate your brunch game? Try these homemade raspberry cinnamon rolls with lemon glaze! This delightful recipe blends soft, pillowy cinnamon rolls with the tart burst of fresh raspberries and a refreshing lemon glaze. Perfect for sharing with loved ones, these treats offer the warmth and joy of baking from scratch. Indulge in this modern twist on a classic, and watch them disappear! #CinnamonRolls #BakingFromScratch #HomemadeTreats #Raspberry #LemonGlaze #BrunchIdeas
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Ingredients
  

For the Dough:

2 ¼ teaspoons active dry yeast (1 packet)

¾ cup warm milk (110°F/43°C)

¼ cup granulated sugar

1 large egg

½ teaspoon salt

4 cups all-purpose flour

½ cup unsalted butter, melted

For the Filling:

1 cup fresh raspberries

½ cup brown sugar, packed

2 teaspoons ground cinnamon

¼ cup unsalted butter, softened

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

Pinch of salt

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Instructions
 

Prepare the Dough: In a small bowl, sprinkle the yeast over the warm milk, and let it sit for about 5 minutes until foamy. In a large mixing bowl, whisk together the sugar, egg, and salt. Add the yeast mixture and melted butter. Gradually add the flour, mixing until a soft dough forms.

    Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until elastic and smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

      Make the Filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside.

        Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16x12 inches.

          Spread the Filling: Spread the softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture over the butter followed by the fresh raspberries.

            Roll and Cut: Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9x13 inch baking dish. Leave some space between each roll to allow for rising.

              Second Rise: Cover the rolls with a cloth and let them rise for an additional 30 minutes, until puffy.

                Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

                  Bake the Rolls: Bake the rolls in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly.

                    Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust the consistency with more sugar or lemon juice as needed.

                      Glaze the Rolls: Drizzle the lemon glaze over the warm cinnamon rolls. Allow it to set slightly before serving.

                        Serve and Enjoy!: Enjoy these delightful raspberry cinnamon rolls warm, with the zesty lemon glaze enhancing every bite!

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                            Prep Time: 30 mins | Total Time: 2 hrs | Servings: 12