There’s something magical about cinnamon rolls—their comforting warmth, the soft, pillowy dough, and the irresistible swirl of sweet fillings. But when you add a burst of vibrant raspberries and a zesty lemon glaze, you elevate this classic treat into something extraordinary. This Raspberry Cinnamon Rolls recipe brings together the best of both worlds: the familiar coziness of cinnamon and the fruity zing of ripe raspberries. Imagine the moment when you bite into one of these rolls, the doughy layers giving way to the tangy sweetness of raspberries, all topped with a lemony glaze that ties everything together. It’s the perfect blend of flavors for breakfast, brunch, or an indulgent dessert.
Raspberry Cinnamon Rolls: A Sweet Journey Into Flavor
These Raspberry Cinnamon Rolls are the perfect blend of warm, soft cinnamon rolls with the vibrant sweetness of fresh raspberries. Topped with a zesty lemon glaze, they’re a treat that’s easy to make, even for beginners. Whether for breakfast or dessert, this recipe is simple, delicious, and sure to impress. Let’s get baking!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes (including rising time)
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
1. Mix the Dry Ingredients
In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Stir these ingredients together to distribute them evenly.
Tip: Make sure the yeast is fresh to ensure your dough rises properly. If you’re unsure, check the expiration date on the yeast packet or test it by adding a small amount to warm water. It should bubble after a few minutes.
2. Prepare the Wet Ingredients
In a separate bowl, whisk together 1 1/4 cups of lukewarm milk, 1/4 cup plus 1 tablespoon of melted unsalted butter, 1 tablespoon of vegetable oil, and 2 large eggs. Ensure the butter isn’t too hot when adding it to the milk, as this could kill the yeast.
Note: The lukewarm temperature of the milk is important for activating the yeast. If the milk is too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise properly.
3. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir to combine until a dough begins to form. You can use a wooden spoon or your hands for this step.
4. Knead the Dough
Turn the dough onto a floured surface and knead it for about 8-10 minutes. The dough should be smooth and elastic. Kneading is a critical step to develop the gluten, which gives the rolls their fluffy texture.
Pro Tip: If the dough feels sticky, add a little more flour, but be careful not to overdo it. You want the dough to be soft, but not too wet.
5. First Rise
Once kneaded, place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is when the yeast works its magic, turning your dough into a soft, airy texture.
Tip: If you’re in a hurry, you can speed up the rising process by placing the bowl in a warm oven (turned off) with a bowl of hot water beneath it.
6. Prepare the Filling
While the dough is rising, prepare the raspberry filling. In a small bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Gently toss 1 cup of finely chopped fresh raspberries in this cinnamon-sugar mixture. This creates a flavorful filling that will swirl throughout the dough when you roll it up.
7. Shape the Rolls
Once the dough has risen, turn it out onto a floured surface and roll it into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Be sure to cover the dough completely for maximum flavor.
Starting from the long edge of the rectangle, tightly roll the dough into a log. Once rolled, use a sharp knife or dental floss to cut the log into 12 equal slices.
8. Second Rise
Place the sliced rolls in a greased 9×13 inch baking pan. Make sure they are positioned close together, but not touching. Cover with a damp cloth and let them rise for another 30 minutes until puffy.
9. Preheat the Oven
Preheat your oven to 375°F (190°C). It’s important to have your oven fully preheated before the rolls go in for even baking.
10. Bake the Rolls
Bake the rolls in the preheated oven for 25 minutes, or until golden brown. You’ll know they’re done when the tops are lightly browned, and the dough is fully cooked through.
11. Make the Lemon Glaze
While the rolls bake, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract. Adjust the glaze’s consistency with additional lemon juice if necessary to reach a smooth, pourable texture.
12. Glaze and Serve
Once the rolls have cooled for about 10 minutes, drizzle the lemon glaze generously over the top. You’ll want to enjoy them warm, so now is the perfect time to serve. Garnish with fresh strawberry slices if desired, or even a sprinkle of crushed graham crackers for an extra touch of texture.
Notes
- Knead the dough well: It’s essential to knead the dough enough to develop the gluten. Don’t rush this process; it’s what gives the rolls their structure and fluffiness.
- Be mindful of the yeast: Ensure your yeast is fresh and the milk isn’t too hot. If in doubt, test the yeast by mixing it with warm water and a pinch of sugar. If it bubbles up within a few minutes, it’s good to go.
- Don’t overbake: Keep an eye on the rolls as they bake. You want them golden brown but not too dark. Overbaking can dry them out.
Whether you’re an experienced baker or a novice, these Raspberry Cinnamon Rolls are an easy and delicious way to elevate your baking skills. With clear, simple instructions and beginner-friendly techniques, you’ll be able to create bakery-quality cinnamon rolls from scratch. The recipe’s charm lies not only in its taste but also in its simplicity. It’s the kind of dish that looks complicated but is surprisingly easy to make, perfect for those who are just starting out in the kitchen. Plus, the combination of cinnamon, raspberries, and lemon creates a delightful twist on the classic cinnamon roll, offering a balance of sweet and tart that will leave you coming back for more.
Ingredients and Preparation
Before we dive into the step-by-step instructions, let’s gather everything you need to make these Raspberry Cinnamon Rolls.
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
As a beginner baker, having all your ingredients pre-measured and ready to go (known as “mise en place”) is key to a smooth baking experience. Now, let’s explore a few substitutions you can try to suit your preferences or what’s available in your pantry. If you don’t have instant yeast, active dry yeast can be used; just be sure to activate it in warm water before adding it to the dough. If fresh raspberries aren’t available, you could swap them with frozen raspberries, though fresh berries tend to have a better texture. For the lemon glaze, feel free to adjust the sweetness with more powdered sugar or reduce the lemon juice if you prefer a milder citrus flavor. The beauty of this recipe is in its versatility—feel free to make it your own!
Step-by-Step Instructions
Now that we have all the ingredients ready, let’s dive into the process of making these Raspberry Cinnamon Rolls. Each step is designed to be easy to follow, ensuring even beginners can make these rolls without stress.
1. Mix the Dry Ingredients
In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Stir these ingredients together to distribute them evenly.
Tip: Make sure the yeast is fresh to ensure your dough rises properly. If you’re unsure, check the expiration date on the yeast packet or test it by adding a small amount to warm water. It should bubble after a few minutes.
2. Prepare the Wet Ingredients
In a separate bowl, whisk together 1 1/4 cups of lukewarm milk, 1/4 cup plus 1 tablespoon of melted unsalted butter, 1 tablespoon of vegetable oil, and 2 large eggs. Ensure the butter isn’t too hot when adding it to the milk, as this could kill the yeast.
Note: The lukewarm temperature of the milk is important for activating the yeast. If the milk is too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise properly.
3. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir to combine until a dough begins to form. You can use a wooden spoon or your hands for this step.
4. Knead the Dough
Turn the dough onto a floured surface and knead it for about 8-10 minutes. The dough should be smooth and elastic. Kneading is a critical step to develop the gluten, which gives the rolls their fluffy texture.
Pro Tip: If the dough feels sticky, add a little more flour, but be careful not to overdo it. You want the dough to be soft, but not too wet.
5. First Rise
Once kneaded, place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is when the yeast works its magic, turning your dough into a soft, airy texture.
Tip: If you’re in a hurry, you can speed up the rising process by placing the bowl in a warm oven (turned off) with a bowl of hot water beneath it.
6. Prepare the Filling
While the dough is rising, prepare the raspberry filling. In a small bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Gently toss 1 cup of finely chopped fresh raspberries in this cinnamon-sugar mixture. This creates a flavorful filling that will swirl throughout the dough when you roll it up.
7. Shape the Rolls
Once the dough has risen, turn it out onto a floured surface and roll it into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Be sure to cover the dough completely for maximum flavor.
Starting from the long edge of the rectangle, tightly roll the dough into a log. Once rolled, use a sharp knife or dental floss to cut the log into 12 equal slices.
8. Second Rise
Place the sliced rolls in a greased 9×13 inch baking pan. Make sure they are positioned close together, but not touching. Cover with a damp cloth and let them rise for another 30 minutes until puffy.
9. Preheat the Oven
Preheat your oven to 375°F (190°C). It’s important to have your oven fully preheated before the rolls go in for even baking.
10. Bake the Rolls
Bake the rolls in the preheated oven for 25 minutes, or until golden brown. You’ll know they’re done when the tops are lightly browned, and the dough is fully cooked through.
11. Make the Lemon Glaze
While the rolls bake, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract. Adjust the glaze’s consistency with additional lemon juice if necessary to reach a smooth, pourable texture.
12. Glaze and Serve
Once the rolls have cooled for about 10 minutes, drizzle the lemon glaze generously over the top. You’ll want to enjoy them warm, so now is the perfect time to serve. Garnish with fresh strawberry slices if desired, or even a sprinkle of crushed graham crackers for an extra touch of texture.
Beginner Tips and Notes
If you’re new to baking, there are a few helpful tips to ensure your Raspberry Cinnamon Rolls turn out perfectly:
- Knead the dough well: It’s essential to knead the dough enough to develop the gluten. Don’t rush this process; it’s what gives the rolls their structure and fluffiness.
- Be mindful of the yeast: Ensure your yeast is fresh and the milk isn’t too hot. If in doubt, test the yeast by mixing it with warm water and a pinch of sugar. If it bubbles up within a few minutes, it’s good to go.
- Don’t overbake: Keep an eye on the rolls as they bake. You want them golden brown but not too dark. Overbaking can dry them out.
Serving Suggestions
These Raspberry Cinnamon Rolls are perfect on their own, but you can elevate them further with some complementary sides or drinks:
- Side ideas: Pair them with a light fruit salad, a cup of coffee, or a glass of fresh orange juice for a delightful breakfast or brunch.
- Storage tips: If you have leftovers (though they might not last long!), store them in an airtight container for up to 3 days. You can also freeze the unbaked rolls before the second rise and bake them when you’re ready for a fresh batch.
Conclusion
These Raspberry Cinnamon Rolls are the perfect treat for any occasion. Whether you’re baking for a special breakfast, a weekend brunch, or a sweet dessert, they offer a delightful twist on the traditional cinnamon roll. With beginner-friendly steps and the satisfying flavors of raspberries, cinnamon, and lemon, this recipe is sure to impress. So, gather your ingredients, roll up your sleeves, and dive into the joy of baking these irresistible rolls. Don’t forget to share your experience in the comments below—we love hearing how your rolls turned out! Happy baking!
