Soft, fluffy cinnamon rolls filled with juicy raspberries and topped with a tangy lemon glaze — a fruity, zesty twist on the classic comfort bake.

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)

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In a large mixing bowl, combine flour, instant yeast, sugar, and salt.
Add warm milk, melted butter, and eggs to the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
Place the dough 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, mix sugar, cornstarch, and cinnamon in a small bowl.
Roll the dough into a 12×18-inch rectangle. Evenly spread raspberries over it and sprinkle with the sugar mixture.
Roll the dough tightly from the long side and cut into 12 equal rolls.
Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown.
While baking, whisk powdered sugar, lemon juice, and milk to make the glaze.
Drizzle lemon glaze over warm rolls before serving.

You can swap raspberries for blueberries or blackberries.

Try a cream cheese glaze for a richer flavor.

Add chopped almonds or pecans for a nutty twist.

Store-bought dough can be used for convenience.

Leftovers keep up to 2 days at room temp or 5 days in the fridge.

Reheat in the microwave (15–20 sec) or oven (300°F for 10 min).

Freeze shaped rolls before baking and thaw before use.