Raspberry Cinnamon Rolls with Lemon Glaze – A Bright Twist on a Classic.

Few things compare to the smell of freshly baked cinnamon rolls wafting through the kitchen. But when you add a layer of tart raspberries and finish with a fresh lemon glaze, something magical happens. These Raspberry Cinnamon Rolls with Lemon Glaze are soft, fluffy, and filled with a fruity cinnamon swirl that feels equal parts cozy and vibrant.

The idea for this recipe came one spring morning when I had a bag of frozen raspberries and a craving for something a little different than the usual cinnamon rolls. I folded the raspberries into the filling, baked them until bubbling, and topped everything with a simple lemon glaze. The result was a batch of rolls that tasted like sunshine meets a bakery classic — sweet, tangy, and impossible to resist.

Whether you’re making these for a weekend brunch, a holiday breakfast, or just because you love baking, this recipe strikes the perfect balance between comfort and brightness.

Ingredients

For the Dough

¾ cup warm milk (about 110°F / 43°C)
2¼ tsp (1 packet) active dry yeast
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
1 tsp vanilla extract
3 cups all-purpose flour, plus more for dusting
½ tsp salt

For the Filling

3 tbsp unsalted butter, softened
⅓ cup light brown sugar
1½ tsp ground cinnamon
1½ cups fresh or frozen raspberries (if frozen, do not thaw)
1 tsp cornstarch (optional, helps thicken juices during baking)

For the Lemon Glaze

1 cup powdered sugar
1½–2 tbsp fresh lemon juice (adjust to desired consistency)
1 tsp finely grated lemon zest

Instructions

Step 1: Activate the Yeast

Pour warm milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast and a pinch of sugar over the top. Let it sit for 5–10 minutes, until foamy. This step ensures your yeast is alive and ready to make the dough rise.

Step 2: Make the Dough

Add the remaining sugar, egg, melted butter, and vanilla to the yeast mixture. Mix until combined. Gradually add the flour and salt, mixing on low speed (or with a wooden spoon) until a soft dough forms.

Knead the dough for about 8–10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook, until it’s smooth and elastic. The dough should be soft and slightly tacky but not overly sticky. Add a bit more flour if needed, a tablespoon at a time.

Step 3: First Rise

Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Step 4: Prepare the Filling

In a small bowl, mix the brown sugar and cinnamon. Keep the butter separate — you’ll spread it on the dough before adding the sugar mixture. If using frozen raspberries, toss them with cornstarch to help absorb excess juices as they bake.

Step 5: Shape the Rolls

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll it into a 14×10-inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon sugar mixture evenly over the butter. Scatter the raspberries on top, pressing them gently into the dough.

Starting from the long side, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces. Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each for rising.

Step 6: Second Rise

Cover the dish loosely and let the rolls rise for 30–45 minutes, until puffy and touching. Meanwhile, preheat your oven to 350°F (175°C).

Step 7: Bake the Rolls

Bake the rolls for 25–30 minutes, or until golden brown on top and the filling is bubbling. If they start to brown too quickly, cover loosely with foil for the last 10 minutes.

Step 8: Make the Lemon Glaze

While the rolls bake, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the thickness to your liking — more lemon juice for a thinner glaze, or more powdered sugar for a thicker one.

Step 9: Glaze and Serve

Let the rolls cool for about 10 minutes after baking. Drizzle the lemon glaze generously over the warm rolls, letting it soak into the crevices. Serve warm and enjoy every soft, raspberry-filled bite.

Flavor & Texture Notes

These rolls are a beautiful balance of tangy and sweet. The raspberries bring a burst of tart fruitiness that cuts through the buttery dough and cinnamon sugar, while the lemon glaze adds a bright, citrusy finish that wakes everything up.

The dough itself is soft, fluffy, and just the right amount of chewy — tender from the milk and butter, with that classic pull-apart texture you want in a cinnamon roll. The raspberry juices bubble into the swirls as they bake, creating jammy pockets that make each bite different from the last.

Tips & Variations

Make Ahead: Prepare the rolls through the shaping step, cover tightly, and refrigerate overnight. In the morning, let them rise for about 45 minutes at room temperature before baking.
Frozen Raspberries: Use them straight from the freezer. Thawing beforehand can make the filling too wet.
Lemon-Lover’s Glaze: Add an extra teaspoon of zest or a splash of lemon extract if you love a bold citrus punch.
Other Berries: Swap raspberries for blackberries, blueberries, or a mix for a different flavor.
Extra Gooey: Pour ½ cup of heavy cream over the shaped rolls just before baking for ultra-soft, gooey rolls (a popular bakery trick).
Glaze Alternatives: A simple cream cheese frosting works beautifully if you want something richer than lemon glaze.

Storage & Make-Ahead

Room Temperature: Store leftover rolls in an airtight container at room temp for up to 2 days.
Fridge: For longer storage, refrigerate up to 5 days. Reheat gently before serving.
Freezer: Freeze baked and cooled rolls (unglazed) for up to 2 months. Thaw overnight in the fridge and warm in the oven before glazing.
Make-Ahead Option: Assemble the rolls the night before, refrigerate, and bake fresh in the morning for minimal effort and maximum impact.

Serving Suggestions

Brunch Centerpiece: Serve these raspberry cinnamon rolls as the star of a weekend brunch with fresh fruit and coffee.
Holiday Breakfast: They make a stunning addition to Easter, Christmas morning, or Mother’s Day brunch tables.
With Lemon Curd: Spoon a little lemon curd over warm rolls for an extra layer of tangy sweetness.
Warm with Butter: A small pat of butter melting into a warm roll is simple and heavenly.

FAQ

Can I make these without a stand mixer?

Absolutely. Mixing and kneading by hand takes a little longer, but it works just as well. The dough is soft and manageable.

Do I have to use raspberries?

No — blueberries, blackberries, or even chopped strawberries work beautifully. Just keep the overall quantity the same.

Can I use store-bought dough?

You can, but homemade dough gives the best texture and flavor. If you’re short on time, a good-quality refrigerated sweet roll dough can work in a pinch.

How do I prevent the raspberry filling from leaking out?

A bit of leakage is normal and creates that jammy layer on the bottom. Using cornstarch with frozen berries helps keep it from becoming too runny.

Can I make the glaze ahead of time?

Yes. Store it in the fridge for up to 2 days, then whisk again before drizzling on warm rolls.

Conclusion

These Raspberry Cinnamon Rolls with Lemon Glaze are a fresh take on a beloved classic. The tart raspberries and citrus glaze give the rolls a brightness that makes them perfect for spring mornings, brunch with friends, or any time you want to treat yourself to something special.

They’re soft, fruity, and just sweet enough — a beautiful balance of cozy and fresh. Once you try this twist, it might just become your new favorite cinnamon roll recipe.