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I've been making cinnamon rolls for years but these Raspberry Cinnamon Rolls with Lemon Glaze have become my absolute favorite. The combination of warm spices tart raspberries and bright lemon creates something truly magical. Every time I serve these at brunch my friends beg for the recipe. They're stunning to look at too with that gorgeous raspberry swirl and drizzle of lemony glaze.
Why You'll Love These
The moment these rolls come out of the oven your kitchen smells like heaven. The dough bakes up so pillowy soft while the raspberry filling creates these pockets of jammy goodness. That lemon glaze adds the perfect finishing touch bright and sweet without being overpowering. They're special enough for celebrations but simple enough for a cozy weekend breakfast.
Ingredients Breakdown
- Flour: I use bread flour for extra fluffiness but all-purpose works beautifully too. The protein content helps create that perfect soft texture.
- Milk: Whole milk makes these rolls extra tender. I warm it just until it feels like bath water perfect for happy yeast.
- Sugar: Regular granulated sugar works its magic in both dough and filling helping everything brown nicely.
- Butter: Always use unsalted butter here so you can control the saltiness. Make sure it's super soft for easy spreading.
- Egg: Large eggs at room temperature blend better into the dough they're key for that rich texture.
- Yeast: Fresh active dry yeast is your friend here it makes these rolls wonderfully fluffy.
- Cinnamon: The fresher the better it really makes a difference in flavor.
- Raspberries: Fresh berries are gorgeous but frozen work great too just thaw and drain them first.
- Lemon: Fresh lemons only here both zest and juice make the glaze pop with flavor.
- Powdered Sugar: This creates that silky smooth glaze that drips down into all the nooks and crannies.
Easy Preparation Steps
- Prepare the Dough
- Mix and knead your dough until it feels smooth and stretchy like a baby's cheek. Let it rise somewhere cozy until it doubles in size usually about an hour. Roll it out into a big rectangle on a lightly floured surface.
- Spread the Filling
- Spread that soft butter all over leaving a little border at the edges. Sprinkle with your cinnamon sugar mixture then gently press those beautiful raspberries into the dough they'll make lovely swirls when we roll it up.
- Roll and Slice
- Starting from the long side roll everything up nice and tight. I use unflavored dental floss to slice through it gives you the cleanest cuts without squishing the rolls.
- Proof and Bake
- Let those beauties rise again until they're puffy and touching each other. Pop them in the oven at 350°F and watch them turn golden brown. I always rotate the pan halfway through for even baking.
- Glaze the Rolls
- While they're still warm whisk up that lemon glaze until it's silky smooth then drizzle it all over. The warm rolls will help it sink in just a bit making every bite perfect.
Expert Tips
After countless batches I've learned a few secrets. Your dough should feel slightly tacky but not sticky that's the sweet spot. Roll from the long edge slowly and firmly to keep everything in place. If your berries are super juicy pop them in the freezer first it makes them easier to work with. And always glaze while warm the rolls drink up all that lemony goodness.
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Variations and Substitutions
Sometimes I switch things up using blackberries or blueberries when they're in season. Cardamom instead of cinnamon gives them an exotic twist. The glaze is amazing with orange or lime zest too. Adding some chopped pecans to the filling creates lovely crunch. If you're baking for someone with dietary restrictions these work great with gluten-free flour and plant-based milk.
Storage and Reheating
These rolls keep beautifully in an airtight container. They'll stay fresh in the fridge for about 5 days or you can freeze them for up to 3 months. To reheat wrap them in a damp paper towel and microwave for about 30 seconds or warm them in the oven at 350°F for 10 minutes. My favorite quick method is popping them in the air fryer at 300°F for a few minutes they come out tasting fresh-baked.
Frequently Asked Questions
- → Can I use frozen raspberries?
Fresh work best as frozen may be too wet.
- → How warm should the milk be?
Lukewarm, about 110°F for yeast.
- → Can I make ahead?
Prepare night before, refrigerate before second rise.
- → Why roll dough tightly?
Prevents filling from leaking during baking.
- → How do I store leftovers?
Keep covered at room temp 2 days, reheat to serve.