Raspberry Cinnamon Rolls with Lemon Glaze (Printable Version)

Fluffy yeast rolls filled with sweet raspberry jam and drizzled with tangy lemon glaze.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp instant yeast (1 packet)
03 - ¼ cup granulated sugar
04 - 1 tsp fine sea salt
05 - ¾ cup whole milk, warmed to 110°F
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Raspberry Filling

08 - 1 ½ cups fresh or frozen raspberries
09 - ½ cup granulated sugar
10 - 2 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1 tbsp ground cinnamon

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 tsp finely grated lemon zest
16 - 1–2 tbsp milk, as needed

# How To Make It:

01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk warm milk, melted butter, and eggs in a separate bowl. Pour wet mixture into dry ingredients and mix until a soft dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
02 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
03 - Combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, for 5–7 minutes until thickened to a jam-like consistency. Remove from heat and stir in vanilla and cinnamon. Allow to cool completely.
04 - Turn dough onto a floured surface and roll into a 16x12-inch rectangle. Spread cooled raspberry filling evenly over the dough, leaving a ½-inch border around edges.
05 - Starting from the long side, tightly roll dough into a log. Use a sharp knife or bench scraper to slice into 12 equal rolls.
06 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes until puffy and expanded.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until lightly golden and cooked through. Insert a toothpick in the center to confirm doneness.
08 - Whisk together powdered sugar, lemon juice, and lemon zest in a bowl. Add milk 1 tablespoon at a time until reaching a pourable consistency.
09 - Drizzle glaze generously over warm rolls. Serve immediately while still warm for best texture and flavor.

# Expert Advice:

01 -
  • The raspberry filling creates this stunning swirl that looks impressive but is actually easier than it looks
  • That lemon glaze cuts through the richness perfectly, making each bite feel light and fresh
  • They reheat beautifully so you can make them ahead and still wake up to something incredible
02 -
  • The raspberry filling must be completely cooled before spreading, or it will melt the butter in your dough and make a mess
  • Use dental floss or unflavored thread to slice the rolls perfectly without squishing them down
  • If the tops are browning too fast, tent some foil over the pan for the last 10 minutes of baking
03 -
  • Use unflavored dental floss to cut clean slices without compressing the dough
  • Warm your measuring cup with hot water before measuring the milk to get the perfect temperature

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