Catch the aroma of warm cinnamon wafting through your kitchen as you whip up these scrumptious raspberry cinnamon rolls with lemon glaze. Imagine fluffy dough swirled with tart raspberries and sweet cinnamon, all topped off with a bright zing from a luscious lemon drizzle. This delightful treat is not only a feast for the senses but also a surefire way to brighten up your day.
Whether it’s a lazy Sunday brunch or a special gathering, these sweet rolls are bound to steal the spotlight. I still remember the first time I made them; my friends nearly staged a coup when they discovered I was keeping the last one for myself! You can’t help but anticipate each bite filled with tender dough and the burst of juicy raspberries.
Why You'll Love This Recipe
- These delicious raspberry cinnamon rolls are incredibly easy to prepare and perfect for your brunch table
- The tartness of the raspberries perfectly balances the sweetness of the icing
- Their vibrant pink hue makes them visually irresistible on any table
- Versatile enough for breakfast or dessert, they’ll be loved by everyone!
Everyone at brunch couldn’t stop raving about how delightful these rolls were; they disappeared faster than you can say “more please.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a better texture; it absorbs liquids well and gives structure.
- Active Dry Yeast: Make sure your yeast is fresh; it’s crucial for fluffy rolls that rise perfectly.
- Granulated Sugar: A bit of sweetness in both dough and filling helps balance flavors beautifully.
- Salt: Just a pinch enhances all other flavors without making it taste salty.
- Milk: Warm milk activates yeast; choose whole milk for richness or skim if you’re feeling virtuous.
- Butter: Melted butter adds moisture and richness. Don’t skimp; we want these rolls buttery!
- Cinnamon: Ground cinnamon is essential for that classic cozy flavor we all love in cinnamon rolls.
- Fresh Raspberries: Using ripe raspberries ensures vibrant flavor; frozen works too but may be juicier.
- Lemon Juice and Zest: Adds brightness to your glaze; fresh lemons pack more flavor than bottled juice.
- Powdered Sugar: For that sweet, creamy glaze that ties everything together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Activate the Yeast: Warm your milk until it’s just steaming but not boiling. Stir in sugar and yeast; let it foam for 5-10 minutes while you admire its bubbly magic.
Mix Your Dough: In a large bowl, combine flour and salt. Pour in your foamy yeast mixture along with melted butter. Mix until it forms a rough dough.
Knead Like You Mean It: Turn out your dough onto a floured surface and knead vigorously for about 8-10 minutes until smooth and elastic. Trust me; it’s an excellent workout!
Let It Rise: Place your dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size—patience pays off!
Create the Filling: In another bowl, mix sugar, cinnamon, and softened butter until creamy. Gently fold in fresh raspberries to keep them intact—it’s like giving them tiny hugs!
Roll It Up: Once risen, roll out your dough into a rectangle about ¼ inch thick. Spread your filling evenly over it before rolling tightly into a log shape.
Slicing Time: Cut your rolled dough into about 12 even pieces using dental floss or a sharp knife—this keeps those beautiful swirls intact!
Bake Those Rolls: Preheat your oven to 375°F (190°C). Arrange slices on a greased baking dish and let them rise again briefly while you get that heavenly aroma going.
Add The Glaze: While they bake (about 25-30 minutes), whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle generously over warm rolls after they cool slightly—because why not?
With every delectable bite of these raspberry cinnamon rolls with lemon glaze, you’ll find yourself transported to pastry paradise!
You Must Know
- Baking raspberry cinnamon rolls with lemon glaze will fill your kitchen with delightful aromas
- The sweet and tart flavors create a perfect morning treat that’s sure to impress family and friends
- Don’t forget to savor the moment as you indulge in these soft, fluffy rolls!
Perfecting the Cooking Process
Start by preparing your dough first while letting it rise. As it doubles in size, mix your raspberry filling. This way, the rolls bake perfectly while you whip up the zesty lemon glaze.
Add Your Touch
Feel free to experiment with different fruits like blueberries or blackberries instead of raspberries. You can also add a hint of vanilla extract for extra flavor in the glaze.
Storing & Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to three days. To reheat, pop them in a microwave for 10-15 seconds or warm them in an oven at 350°F for about five minutes.
Chef's Helpful Tips
- Always ensure your yeast is fresh for the best rise
- Avoid over-kneading the dough; it should be soft yet elastic
- When rolling out, aim for even thickness for uniform baking
Baking these raspberry cinnamon rolls became a cherished family tradition during Sunday brunches. Everyone eagerly awaits the sweet aroma wafting through the house as I pull them from the oven, ready to devour!
FAQ
Can I use frozen raspberries?
Yes, frozen raspberries work great, just thaw and drain excess liquid first.
How do I know when my dough has risen enough?
The dough should double in size and feel airy and light to touch.
Can I make these cinnamon rolls ahead of time?
Absolutely! Prepare them the night before and refrigerate before baking in the morning.
Irresistible Raspberry Cinnamon Rolls with Lemon Glaze
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in warm and fluffy raspberry cinnamon rolls drizzled with a tangy lemon glaze. Perfect for brunch or dessert, this delightful treat combines sweet and tart flavors that everyone will love!
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup milk, warmed
- ⅓ cup unsalted butter, melted
- 2 tsp ground cinnamon
- 1 cup fresh raspberries (or frozen, thawed)
- Zest and juice of 1 lemon
- 1 cup powdered sugar
Instructions
- 1. Activate the Yeast: Combine warm milk and sugar in a bowl. Sprinkle in yeast and let it foam for 5-10 minutes.
- 2. Mix the Dough: In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and melted butter; mix until a rough dough forms.
- 3. Knead the Dough: Transfer to a floured surface and knead for about 8-10 minutes until smooth.
- 4. Let It Rise: Place dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1 hour).
- 5. Prepare the Filling: In a bowl, mix sugar, cinnamon, and softened butter until creamy; gently fold in raspberries.
- 6. Roll It Up: Roll out the dough into a rectangle, spread the filling evenly over it, then roll tightly into a log shape.
- 7. Slice the Rolls: Cut into about 12 even pieces using dental floss or a sharp knife.
- 8. Bake: Preheat oven to 375°F (190°C). Arrange slices on a greased baking dish; let them rise briefly before baking for about 25-30 minutes.
- 9. Make the Glaze: Whisk together powdered sugar, lemon juice, and zest until smooth; drizzle generously over warm rolls after they cool slightly.
Notes
- For added flavor, experiment with different fruits like blueberries or blackberries.
- You can make these rolls ahead of time; refrigerate before baking for fresh rolls in the morning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 280
- Sugar: 10g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg