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Raspberry Cinnamon Rolls with Lemon Glaze

These delightful Raspberry Cinnamon Rolls are a perfect combination of sweet and tangy flavors, enhanced by a zesty lemon glaze. Fluffy and soft, these rolls make for a wonderful breakfast or treat that everyone will love.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowl
  • 1 stand mixer or hand mixer
  • 1 rolling pin
  • 1 baking sheet
  • 1 parchment paper
  • 1 whisk
  • 1 set measuring cups and spoons
  • 1 plastic wrap

Ingredients
  

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 teaspoon salt
  • 1 cup milk (warm, about 110°F)
  • 1/3 cup unsalted butter (melted)
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter (softened)
  • 1 cup fresh raspberries If using frozen, thaw and drain first.
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • In a large mixing bowl, combine the warm milk and granulated sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until foamy.
  • In a stand mixer bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Using the dough hook, mix on medium speed for about 5-7 minutes until a soft dough forms.
  • Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches).
  • Spread the softened butter for the filling evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered surface. Scatter the fresh raspberries on top.
  • Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
  • Place the rolls in a greased baking sheet lined with parchment paper, spacing them about an inch apart. Cover with plastic wrap and let them rise for another 30 minutes.
  • Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
  • While the rolls are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the rolls are finished baking, remove them from the oven and allow them to cool for a few minutes before drizzling the lemon glaze over the top.

Notes

For added richness, you can substitute half of the milk with heavy cream.
If you don't have fresh raspberries, you can use frozen ones, but make sure to thaw and drain them first.
These rolls can be baked the night before and reheated in the morning.