1. Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries straight from the freezer without thawing them first. This helps prevent excess moisture in the filling.

2. How can I tell if my dough has risen enough?

The dough should double in size and feel puffy when gently poked. If it springs back slowly, it’s ready for the next step.

3. Can I make these rolls ahead of time?

Absolutely. Assemble the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise for about an hour before baking.

4. What’s the best way to store leftover cinnamon rolls?

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Reheat before serving for best texture.

Raspberry Cinnamon Rolls with Lemon Glaze

Name: Raspberry Cinnamon Rolls with Lemon Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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; 1/2 cup granulated sugar (for filling); 2 teaspoons ground cinnamon (for filling); 1 cup fresh raspberries, finely chopped; 1 cup powdered sugar (for glaze); 1 tablespoon fresh lemon juice; Zest of 1 lemon; 1/2 teaspoon vanilla extract

Description

Soft and fluffy Raspberry Cinnamon Rolls topped with a bright lemon glaze, perfect for beginner bakers seeking a fruity twist on a classic treat.

Ingredients

Scale

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
1/2 cup granulated sugar (for filling)
2 teaspoons ground cinnamon (for filling)
1 cup fresh raspberries, finely chopped
1 cup powdered sugar (for glaze)
1 tablespoon fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract

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Instructions

In a large bowl, mix flour, sugar, yeast, and salt.
In another bowl, whisk milk, melted butter, vegetable oil, and eggs.
Gradually combine wet and dry ingredients to form a dough.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.
Mix raspberries with cinnamon and sugar for the filling.
Roll out dough into a rectangle and spread the raspberry filling evenly.
Roll up the dough tightly from the long edge and cut into 12 pieces.
Arrange rolls in a greased baking dish, cover, and let rise again for 30 minutes.
Preheat oven to 375°F (190°C) and bake for 25 minutes, rotating halfway through.
Whisk together powdered sugar, lemon juice, lemon zest, and vanilla to make glaze.
Let rolls cool slightly, then drizzle with lemon glaze and serve warm.

Notes

Ensure yeast is fresh and liquids are warm, not hot, to activate properly.
Use frozen raspberries directly without thawing to prevent excess moisture.
Tent rolls with foil during baking if browning too quickly.
Use dental floss for cleanly cutting the dough log.
Rolls can be refrigerated overnight before final proof and baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 303
Sugar: 23g
Sodium: 200mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 7g
Cholesterol: 43mg