Raspberry Cinnamon Rolls with Lemon Glaze [145 Minutes] (2024)

Raspberry Cinnamon Rolls with Lemon Glaze is a delightful twist on the classic cinnamon roll. These pastries blend the warm, comforting spices of cinnamon with the tart sweetness of raspberries, all topped off with a zesty lemon glaze.

This recipe adds a fresh and fruity flavor to the traditional breakfast treat, making it perfect for spring and summer mornings or special occasions.

Originating from the basic cinnamon roll, which has roots in various European pastry traditions, this version elevates the original by incorporating berries and citrus for a more vibrant taste experience.

Why You’ll Love Raspberry Cinnamon Rolls with Lemon Glaze

You’re going to adore these Raspberry Cinnamon Rolls with Lemon Glaze for their irresistible combination of flavors and textures. The dough is soft and fluffy, providing a perfect canvas for the rich cinnamon and vibrant raspberry filling.

The lemon glaze adds a refreshing burst of citrus that cuts through the sweetness, balancing each bite. These rolls are not only a feast for the taste buds but also a visual treat, with the bright red raspberries and glossy, golden glaze making them a stunning addition to any table.

Perfect for a leisurely brunch or a sweet afternoon treat, these rolls bring a touch of indulgence to any day.

Expert Tips and Tricks

• Dough Preparation: For the fluffiest rolls, ensure that your dough is kneaded well until smooth and elastic but still slightly tacky. Allow it to rise in a warm, draft-free area until it doubles in size for the best texture.
• Filling Spread: Spread the raspberry filling evenly over the dough, leaving a small margin at the edges to prevent it from spilling over during rolling. Gently press the filling into the dough to help it stay in place.
• Tight Rolling: When rolling the dough, start from the long edge and roll tightly to keep the filling from shifting. This ensures each roll is uniform and cooks evenly.
• Cutting the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the rolls cleanly. This technique helps maintain the roll’s shape without squashing the dough.
• Proofing: Allow the cut rolls to proof in the baking dish until they are puffy and have filled out the pan. This second rise is crucial for developing texture.
• Baking Evenness: Rotate the pan halfway through baking to ensure the rolls bake evenly, as oven hot spots can cause uneven browning.
• Glazing: Apply the lemon glaze while the rolls are still warm so it soaks into them slightly, but let them cool for a few minutes after baking to prevent the glaze from melting completely and running off.

Recipe Variations & Possible Substitutions

• Berry Varieties: Swap raspberries for blackberries, blueberries, or a mix of your favorite berries for a different twist on the fruity filling.
• Spice Swaps: Instead of cinnamon, try cardamom or nutmeg for a unique spice profile that complements the raspberries and lemon.
• Citrus Zing: Replace lemon zest in the glaze with orange or lime zest for a different citrus note.
• Nutty Addition: Add chopped pecans or walnuts to the filling for extra crunch and flavor.
• Sweetness Adjustment: If you prefer a less sweet roll, reduce the sugar in the filling and glaze, or opt for a more tart raspberry variety.

Dietary Adaptations

• Gluten-Free: Use a high-quality gluten-free flour blend in place of all-purpose flour for the dough. Ensure it includes xanthan gum, or add it separately to help with the texture.
• Dairy-Free: Substitute the milk with almond, soy, or oat milk, and use vegan butter or coconut oil instead of regular butter.
• Vegan: In addition to the dairy-free substitutions, replace the egg in the dough with a flax egg or commercial vegan egg replacer.

Serving and Pairing Suggestions

Raspberry Cinnamon Rolls with Lemon Glaze are best served warm, fresh from the oven to maximize the enjoyment of their gooey, fruity filling and fragrant glaze. They make an excellent centerpiece for a brunch spread or a luxurious addition to a morning coffee routine.

Pair these rolls with a strong cup of coffee or a latte to balance their sweetness, or choose a glass of cold milk for a more traditional pairing.

For a brunch, consider serving them alongside savory items like scrambled eggs or a frittata to balance the meal. A fresh fruit salad would also complement the fruity flavors of the rolls and add a refreshing element to your dining experience.

Storage and Reheating Tips

• Cool Before Storing: Allow the cinnamon rolls to cool completely before storing to prevent condensation and sogginess.
• Refrigeration: Store the rolls in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the rolls individually on a baking sheet before transferring to a freezer bag or container. They can be stored frozen for up to 3 months.
• Reheating in the Microwave: To reheat, place a roll on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 30-45 seconds or until heated through.
• Reheating in an Oven or Toaster Oven: Preheat to 350°F (175°C) and place rolls on a baking sheet. Cover with foil and heat for 10-15 minutes or until warm.
• Using an Air Fryer: Reheat rolls at 300°F for about 5-8 minutes, checking frequently to ensure they do not dry out or burn.

Recipe FAQs

• Can I make these rolls ahead of time? Yes, you can prepare the rolls up to the point of baking and then refrigerate overnight. Let them come to room temperature and proof for an hour before baking.
• How do I keep the raspberry filling from leaking? Make sure to leave a border when spreading the filling and roll the dough tightly. Chill the rolled dough before slicing to help maintain shape.
• Can I use frozen raspberries? Yes, frozen raspberries work well. Use them straight from the freezer to avoid excess moisture.
• Why did my lemon glaze harden? If the glaze hardens, it might be too cold. Make sure to drizzle it over warm rolls to keep it smooth and easy to spread.

Detailed Ingredient Breakdown

• Flour: Provides the structure for the rolls; gluten in the flour helps the dough to rise and maintain shape.
• Milk: Adds moisture and enriches the dough, contributing to a tender crumb.
• Sugar: Sweetens the dough and filling, and helps with the browning of the rolls.
• Butter: Adds flavor, moisture, and helps in the layering process of the dough. In the filling, it helps bind the cinnamon and raspberries together.
• Egg: Acts as a binder and helps to enrich and color the dough.
• Yeast: A leavening agent that causes the dough to rise by fermenting sugars and producing carbon dioxide.
• Cinnamon: Provides the characteristic warm spice flavor that contrasts nicely with the tart raspberries.
• Raspberries: Add a juicy, tart flavor that complements the sweet and spicy components of the rolls.
• Lemon (zest and juice): Used in the glaze for a bright, citrusy contrast to the sweet and tart flavors, adding freshness.
• Powdered Sugar: Creates a smooth, sweet glaze that drapes over the rolls, adding sweetness and texture.

Troubleshooting Tips

• Dough Not Rising: Ensure your yeast is not expired and that the liquid ingredients were warm (not hot) when added to activate the yeast. A warm, draft-free environment is crucial for proper rising.
• Filling Leaking Out: To prevent the filling from leaking, chill the rolls for about 20 minutes before baking to firm up the butter and fruit. Make sure the rolls are tightly packed in the pan.
• Tough Dough: Over-kneading or too much flour can make the dough tough. Knead just until the dough is smooth and elastic. It should be slightly tacky, not dry.
• Glaze Too Runny or Too Thick: If the glaze is too runny, add more powdered sugar a tablespoon at a time. If too thick, add more lemon juice or a little milk to reach the desired consistency.
• Uneven Baking: If the rolls are browning too quickly on top, cover them with aluminum foil. Make sure the oven is preheated properly and use an oven thermometer to check for accurate temperature.
• Rolls Not Fluffy: Ensure that the dough is properly proofed both after kneading and once the rolls are shaped. Under-proofing can lead to dense rolls.

Flavor Science

The flavor profile of Raspberry Cinnamon Rolls with Lemon Glaze is a study in balancing contrasts and enhancing complementarities. Here’s a breakdown of how these flavors work together:

• Cinnamon and Raspberry: Cinnamon offers warm, spicy notes which contrast beautifully with the bright, tart flavor of raspberries. This combination is often found in desserts because the spice offsets the acidity and sweetness of the fruit, enhancing its natural flavors without overpowering them.
• Lemon and Raspberry: Citrus and berries are a classic pairing, with lemon providing a zesty, tangy kick that highlights raspberry’s sweet-tart characteristics. The acidity of lemon cuts through the richness of the dough and the sweetness of the glaze, adding a layer of complexity.
• Butter and Sugar: In baked goods, butter contributes a rich flavor and tender texture, while sugar not only sweetens but also helps in caramelization and browning, providing depth and a pleasing color. Together, they create a flavor base that enhances both the fruit and spices.
• Yeast and Flour: Yeast ferments sugars present in the dough, producing carbon dioxide that causes the dough to rise. This not only contributes to the light, airy texture but also develops a subtle yeasty flavor that is the hallmark of freshly baked bread. The gluten in flour, meanwhile, gives the rolls their chewy, satisfying texture.

Raspberry Cinnamon Rolls

Yield: 12 rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

See Also

Strawberry Charlotte Cake

Experience the divine fusion of flavors with our Raspberry Cinnamon Rolls drizzled in a zesty Lemon Glaze. These delectable treats combine the comforting warmth of cinnamon with the vibrant burst of ripe raspberries, creating a match made in dessert heaven. As you take a bite, imagine the soft, doughy layers gently giving way to the luscious raspberry swirls, infusing each mouthful with fruity bliss.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups milk, lukewarm
• 1/4 cup + 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs

For the Raspberry Filling

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup fresh raspberries

For the Lemon Glaze

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
2. Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
6. Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup fresh raspberries in the cinnamon-sugar mixture.
7. Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
8. Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
9. Preheat Oven: Heat the oven to 375°F (190°C).
10. Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
11. Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
12. Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.

Notes

Proofing the Dough: Ensure your kitchen is warm enough to aid the yeast activity for the dough to rise properly.

Rolling the Dough: Keep the dough as tight as possible when rolling to prevent the filling from seeping out.

Adjusting the Glaze: If you prefer a more pronounced lemon flavor, add additional lemon zest to the glaze.

Serving: These rolls are best enjoyed fresh, but if you have leftovers, reheat them gently in the microwave or oven to restore their soft texture.

Recommended Products

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  Classic Wood Rolling Pin, Natural 17.75-Inch

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  Non-Stick Oven Baking Pans, 3-Piece Set

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  Professional Baker's Extra Large Cloth

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  Organic Powdered Sugar

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  100% Lemon Juice

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  Granulated Turbinado Cane Sugar

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 303Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 200mgCarbohydrates: 57gFiber: 2gSugar: 23gProtein: 7g