Raspberry Cinnamon Rolls with Lemon Glaze

The first time I made these, my kitchen smelled like a bakery mixed with a berry patch. My roommate actually poked her head in asking what pastry I had ordered, only to find me elbow deep in flour and raspberry stained fingers. That moment when they came out of the oven, all golden with that ruby ribbon spiraling through each roll, was pure magic. Now they are the one thing everyone actually asks for by name.

I brought these to a friend's baby brunch last spring and watched them disappear in record time. Someone asked if I had spent all morning working on them, and I just smiled because the secret is mostly patience during the rising time. There is something so satisfying about pulling apart a warm cinnamon roll that is also bursting with tart sweetness.

Ingredients

• 3 ½ cups all-purpose flour: This gives you the structure you need while still keeping the rolls tender
• Instant yeast: One packet makes everything reliable without needing to proof it first
• ¼ cup granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
• 1 tsp fine sea salt: Do not skip this, it balances all the sweetness coming later
• ¾ cup warm whole milk: Warm it to about 110°F, think bathwater temperature, not hot
• ¼ cup unsalted butter, melted: Adds richness and helps create that soft texture we are after
• 2 large eggs: Room temperature eggs incorporate better into the dough
• 1 ½ cups fresh or frozen raspberries: Frozen works great here and you do not need to thaw them first
• ½ cup granulated sugar: For the filling, this balances the tartness of the berries
• 2 tbsp cornstarch: This is what turns the raspberries into a spreadable jam instead of juice
• 1 tsp vanilla extract: Always use the good stuff here, it matters
• 1 tbsp ground cinnamon: Warm spice that pairs beautifully with raspberries
• 1 cup powdered sugar: For that smooth, pourable glaze that finishes everything
• 2 tbsp fresh lemon juice: Bright acid to cut through all that sweet richness
• 1 tsp finely grated lemon zest: This is where all that fresh lemon flavor comes from

Instructions

Mix the dough:

Combine your flour, yeast, sugar, and salt in a big bowl. Whisk your warm milk, melted butter, and eggs in another bowl, then pour the wet mix into the dry ingredients and stir until everything comes together into a soft, shaggy dough.

Knead it smooth:

Knead by hand or with a stand mixer for about 8 to 10 minutes until the dough feels smooth and elastic, bouncing back when you poke it.

First rise:

Put the dough in a greased bowl, cover it, and let it hang out in a warm spot for an hour until it is doubled in size.

Make the filling:

Throw your raspberries, sugar, and cornstarch in a small saucepan over medium heat and stir for about 5 to 7 minutes until it thickens into this beautiful jammy mixture, then take it off the heat and stir in the vanilla and cinnamon.

Let it cool:

The filling needs to be completely cool before you spread it on the dough, so pop it in the fridge for a bit while you roll out your dough.

Roll out the dough:

On a floured surface, roll your dough into a rectangle about 16 by 12 inches, aiming for an even thickness throughout.

Spread the filling:

Spoon that cooled raspberry filling all over the dough, leaving about a half inch border around the edges so nothing leaks out.

Roll it up:

Starting from one of the long sides, roll the dough up tight like you are making a sleeping bag, then use a sharp knife to slice the log into 12 equal rolls.

Second rise:

Arrange the rolls in a greased 9 by 13 inch baking dish, cover them, and let them rise for 30 minutes until they look puffy and are touching each other.

Bake them:

Preheat your oven to 350°F and bake for 22 to 25 minutes until the tops are lightly golden and you can see the filling bubbling slightly at the edges.

Make the glaze:

Whisk together the powdered sugar, lemon juice, lemon zest, and just enough milk to get it to a pourable consistency while the rolls are cooling slightly.

Finish and serve:

Drizzle that lemon glaze all over the warm rolls and let it set for a minute before serving, though waiting is the hardest part.

Save

My sister called me last week completely stumped because her cinnamon rolls always turned out dense and dry. We walked through the process together and realized she was not letting the dough rise long enough, something I definitely did the first dozen times too. There is something so rewarding about helping someone finally nail a recipe they thought was too complicated.

Make Ahead Magic

You can assemble these rolls the night before, cover the pan, and let them do their second rise in the refrigerator while you sleep. Just take them out in the morning and let them sit at room temperature for about 30 minutes before baking. This has saved me so many times when I wanted something impressive for breakfast but did not want to wake up at dawn.

Filling Variations

Sometimes I swap in mixed berries or even sliced strawberries when raspberries feel too fancy for a Tuesday. The trick is keeping the same ratio of fruit to sugar and cornstarch so you get that perfect jam consistency. I have even made these with a peach filling and swapped the lemon glaze for vanilla, and they were incredible.

Storage And Reheating

These keep well at room temperature for about two days, covered tightly, though they rarely last that long in my house. For longer storage, wrap individual rolls in plastic and freeze them, then reheat in the microwave for about 30 seconds.

• Reheating in a 300°F oven for about 10 minutes brings back that fresh baked texture
• The glaze can be made ahead and stored in the fridge, just give it a quick whisk before using
• If rolls seem dry after reheating, brush them with a little melted butter

Save

There is nothing quite like pulling these apart while they are still slightly warm and watching that lemon glaze melt into all the crevices. Hope they become as loved in your kitchen as they are in mine.

Recipe FAQs

→ Can I use frozen raspberries for the filling?

Yes, frozen raspberries work perfectly in the filling. Simply cook them with the sugar and cornstarch as directed, allowing extra time for them to break down and thicken. No need to thaw beforehand.

→ How should I store these rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or at 300°F for 5-10 minutes.

→ Can I make these ahead of time?

Absolutely. Prepare the rolls through the shaping step, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-45 minutes before baking. Alternatively, bake completely and reheat before serving.

→ Why is my dough not doubling in size?

This usually means the yeast was inactive or the environment was too cold. Ensure your milk is warm to the touch (about 110°F) but not hot. Find a warm, draft-free spot for rising, or create a warm environment by turning on the oven light.

→ Can I substitute other berries?

Yes, try blackberries, strawberries, blueberries, or mixed berries. Adjust the sugar slightly based on the berries' natural sweetness. The cooking time remains the same regardless of the fruit choice.

→ How do I know when the rolls are done baking?

The rolls should be lightly golden on top and the centers should feel set when gently pressed. An instant thermometer inserted into the center roll should read 190-200°F. If they're browning too quickly, tent with foil after 15 minutes.