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Freshly baked raspberry cinnamon rolls with lemon glaze

Raspberry Cinnamon Rolls with Lemon Glaze

Delicious raspberry cinnamon rolls topped with a zesty lemon glaze, perfect for a cozy breakfast.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Regular flour works fine; no need for fancy organic.
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 packet active dry yeast
  • 1/2 cup milk Full-fat milk is recommended.
  • 1/4 cup unsalted butter Melted.
  • 1 large egg
  • 1 tsp cinnamon
For the Filling
  • 1 cup fresh raspberries Pat dry if juicy.
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Method
 

Preparation
  1. In a small bowl, combine the yeast and warm milk. Let it sit for 5-10 minutes until foamy.
  2. In a mixing bowl, combine flour, sugar, and salt.
  3. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms. Knead for 5-7 minutes until smooth.
  4. Cover and let the dough rise in a warm area for about 1 hour.
Rolling and Baking
  1. Once risen, roll out the dough on a floured surface into a rectangle.
  2. Spread softened butter on the dough, sprinkle with cinnamon and raspberries.
  3. Roll the dough tightly into a log and cut into rolls.
  4. Place rolls in a greased baking dish and let rise for another 30-45 minutes.
  5. Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
Glazing
  1. For the glaze, mix powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over warm rolls before serving.

Notes

If using frozen raspberries, defrost and drain them. For a savory option, try air fryer cheeseburger egg rolls.