Raspberry cinnamon rolls with a zesty lemon glaze offer a delightful twist on traditional rolls that seamlessly blend sweetness with a refreshing tang. I remember the first time I made these — the aroma of freshly baked bread mingling with the fruity scent of raspberries filled my kitchen, drawing in my family like a magnet. These rolls make for the perfect weekend brunch treat, a festive addition to holiday gatherings, or simply a sweet indulgence any time you’re craving something special. They marry the warmth of cinnamon with the brightness of lemon, creating a treat that’s hard to resist.

Why you’ll love this dish

There are countless reasons to whip up a batch of raspberry cinnamon rolls with lemon glaze. For starters, they’re an impressive, yet surprisingly simple, way to elevate your baking game. Imagine biting into soft, pillowy rolls that are packed with juicy raspberries and spiced with cinnamon, all drizzled with a refreshing lemon glaze — it’s comfort food and a palate pleaser combined! Whether it’s a cozy family breakfast or a holiday brunch gathering, these rolls will steal the show.

“These rolls were a huge hit at our family brunch! The raspberry and lemon glaze brought a refreshing twist that I didn’t expect. Absolutely delicious!” – A Happy Baker

Preparing Raspberry Cinnamon Rolls with Lemon Glaze

Creating these luscious rolls is a straightforward process that begins with a yeast dough, allowing for a light and fluffy texture. The key steps include mixing and kneading the dough, letting it rise, and then adding your filling of raspberries and cinnamon. After some slicing and placing in the baking dish, all that’s left is to bake them to golden perfection and finish off with that tangy lemon glaze.

Gather these items

Here’s what you’ll need to create these mouthwatering raspberry cinnamon rolls:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk (110°F/45°C)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• 1 cup fresh raspberries
• 1/2 cup granulated sugar (for filling)
• 2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (optional, for consistency)

For a twist, consider using frozen raspberries or a berry medley if fresh ones are unavailable.