Name: Raspberry Cinnamon Rolls with Lemon Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup warm milk (110°F); 1/4 cup melted butter; 2 large eggs; 1 cup fresh or frozen raspberries (thawed if frozen); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1/2 teaspoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon milk (adjust for consistency)

Soft, fluffy cinnamon rolls filled with juicy raspberries and finished with a tangy lemon glaze — this recipe is a fruity twist on a classic favorite. I love how the sweet and tart flavors come together with the warmth of cinnamon to create the ultimate breakfast or brunch treat. The rolls are pillowy and light, and the lemon glaze adds a bright, zesty finish that makes them truly irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

3 1/2 cups all-purpose flour

1 packet (2 1/4 tsp) instant yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup warm milk (110°F)

1/4 cup melted butter

2 large eggs

For the filling:

1 cup fresh or frozen raspberries (thawed if frozen)

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

For the lemon glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk (adjust for consistency)

Directions

In a large mixing bowl, I combine the flour, instant yeast, sugar, and salt.

I add the warm milk, melted butter, and eggs to the dry ingredients and mix until a soft dough forms.

I knead the dough on a floured surface for 6 to 8 minutes until it’s smooth and elastic.

Then, I place it in a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size.

For the filling, I mix sugar, cornstarch, and cinnamon in a small bowl.

I roll the dough into a 12×18-inch rectangle and evenly spread raspberries over it, then sprinkle the sugar mixture on top.

Rolling the dough tightly from the long side, I cut it into 12 equal rolls.

I arrange the rolls in a greased 9×13-inch baking dish, cover them, and let them rise again for 30 minutes.

While they rise, I preheat the oven to 350°F (175°C). Then, I bake the rolls for 20–25 minutes until golden brown.

While the rolls are baking, I whisk together powdered sugar, lemon juice, and milk until smooth to make the glaze.

Once baked, I drizzle the lemon glaze over the warm rolls before serving.

Servings and timing

This recipe makes 12 raspberry cinnamon rolls.

Prep Time: 30 minutes

Rise Time: 1 hour 30 minutes

Baking Time: 25 minutes

Total Time: 2 hours 25 minutes

Calories: 310 kcal per roll

Variations

When I want to mix things up, I sometimes swap the raspberries for blueberries or blackberries. A cream cheese glaze also works wonderfully if I’m in the mood for something richer. For a nutty twist, I like to add a sprinkle of chopped almonds or pecans on top of the filling before rolling. And if I’m short on time, I’ve used store-bought dough in a pinch — it’s not quite the same, but it works well enough.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop a roll in the microwave for 15–20 seconds or warm them in a 300°F (150°C) oven for about 10 minutes. I always glaze them after reheating if I’m storing them unglazed.

FAQs

How do I keep the raspberry filling from leaking out?

I press the raspberries gently into the dough and roll it tightly to minimize leaks. The cornstarch helps thicken the filling as it bakes.

Can I make these rolls the night before?

Yes, I assemble the rolls and refrigerate them overnight. In the morning, I let them come to room temperature and rise for about 30 minutes before baking.

Can I use frozen raspberries?

Absolutely. I thaw them first and drain any excess juice to prevent soggy dough.

What if I don’t have instant yeast?

I use active dry yeast as a substitute, but I bloom it in warm milk with a bit of sugar for 5–10 minutes before mixing it into the dough.

Can I freeze these cinnamon rolls?

Yes, I freeze the unbaked rolls after shaping. When I’m ready to use them, I thaw and let them rise before baking as usual.

Conclusion

These raspberry cinnamon rolls with lemon glaze are a bright, fruity take on a classic comfort bake. I love how they bring together the warmth of cinnamon, the tartness of raspberries, and the zing of lemon. They’re a perfect treat for weekend mornings, holiday brunches, or any time I want something sweet, soft, and homemade.

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