Dessert

Raspberry Cinnamon Rolls with Lemon Glaze Recipe

ByLila Prescott April 16, 2026April 16, 2026

Introduction

Delight in these Raspberry Cinnamon Rolls with a zesty lemon glaze, perfect for a cozy breakfast or special brunch. Soft, fluffy rolls are filled with sweet cinnamon and fresh raspberries, then topped with a tangy glaze that brightens every bite.

A white plate holds eight cinnamon rolls arranged closely, each roll covered with a smooth layer of white icing that glistens softly. On top of each cinnamon roll, there is a bright red raspberry placed in the center, adding a pop of color and texture contrast. The cinnamon rolls have a golden-brown dough with visible spiral patterns inside. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast

½ cup granulated sugar
1 cup whole milk

½ cup unsalted butter (softened)
2 tsp ground cinnamon

1 cup fresh raspberries (or frozen)
¼ cup freshly squeezed lemon juice
1 cup powdered sugar (for the glaze)

Instructions

Step 1: Warm the milk to about 110°F. In a bowl, combine the warm milk, yeast, and sugar. Let the mixture sit for a few minutes until it froths, indicating the yeast is active.
Step 2: Add the flour, softened butter, and a pinch of salt to the yeast mixture. Stir until the dough is slightly sticky and all ingredients are combined.
Step 3: On a floured surface, knead the dough for about five minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for one hour until it doubles in size.

Step 4: Roll out the dough into a large rectangle. Spread softened butter evenly over the surface. Sprinkle the ground cinnamon evenly, then scatter fresh raspberries over the top.
Step 5: Carefully roll the dough tightly into a log. Slice the log into two-inch thick portions and place them in a greased baking dish. Cover and let them rise for another 30 minutes while you preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes until golden brown.
Step 6: While the rolls are baking, prepare the lemon glaze by mixing powdered sugar with freshly squeezed lemon juice until smooth. Drizzle the glaze over the warm rolls just before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough or glaze.
If fresh raspberries are not available, thaw frozen raspberries and drain excess juice before using to avoid soggy rolls.
Try substituting lemon glaze with a simple cream cheese frosting for a richer finish.

Storage

Store any leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to a week. Reheat gently in the microwave or oven to restore softness before serving.