Raspberry Cinnamon Rolls

If you’re looking for a bakery-style treat that’s both indulgent and fresh, these Raspberry Cinnamon Rolls are it. Made with pillowy-soft homemade dough, a swirl of cinnamon and juicy raspberries, and topped with a bright lemon glaze, they’re a unique spin on the classic cinnamon roll.

Perfect for brunch, holidays, or a special breakfast any day of the week, this recipe brings together sweet fruit and warm spice in the most delicious way.

Why You’ll Love These Raspberry Cinnamon Rolls

• Soft and fluffy homemade dough
• A beautiful mix of tart raspberries and sweet cinnamon
• Lemon glaze adds a bright, zesty finish
• Great for make-ahead baking or weekend brunch
• A fun, fruity twist on a traditional comfort food

Ingredients (Serves 12)

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 ¼ cups milk, lukewarm
• ¼ cup plus 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 2 large eggs

For the Raspberry Filling:

• ½ 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
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk until well combined.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs until smooth.

Step 3: Make the Dough

Gradually add the wet ingredients to the dry, mixing with a wooden spoon or dough hook until a sticky dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.

Step 4: First Rise

Transfer the dough to a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 5: Make the Raspberry Filling

In a small bowl, stir together the sugar and cinnamon. Toss the chopped raspberries in the cinnamon sugar mixture. Be gentle—fresh raspberries can break down easily.

Step 6: Shape the Rolls

Roll out the risen dough into a 12×18-inch rectangle on a floured surface. Evenly spread the raspberry filling over the dough. Starting from the long side, roll the dough into a tight log.

Step 7: Slice and Second Rise

Slice the log into 12 even rolls and place them, cut side up, in a greased 9×13-inch baking dish. Cover again and let rise for 30 minutes, or until puffy.

Step 8: Bake

Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 25 minutes or until golden brown and set.

Step 9: Make the Glaze

While the rolls bake, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Add a bit more lemon juice if needed to thin the consistency.

Step 10: Glaze and Serve

Let the rolls cool for 10 minutes, then drizzle with the lemon glaze. Serve warm for the best texture and flavor.

Tips for Success

• Use lukewarm milk—not hot—for activating the yeast properly.
• Roll dough evenly for uniform-sized rolls.
• Let the rolls cool slightly before glazing to avoid a runny mess.
• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Make Ahead Option

You can prepare these rolls the night before:

1. Assemble the rolls and place them in the baking dish.
2. Cover and refrigerate overnight.
3. Let them sit at room temperature for 45 minutes before baking as directed.

Serving Suggestions

• Serve alongside scrambled eggs and fruit salad for a brunch spread.
• Enjoy with hot coffee or tea.
• Pair with whipped cream or vanilla ice cream for dessert.

Flavor Variations

• Use mixed berries or chopped strawberries instead of raspberries.
• Add orange zest to the glaze for a different citrus touch.
• Drizzle with cream cheese icing instead of lemon glaze for a classic twist.

Final Thoughts

These Raspberry Cinnamon Rolls are sweet, soft, and bursting with flavor. The tartness of the berries balances the sweetness of the cinnamon sugar, while the lemon glaze ties it all together with a refreshing zing. Whether you’re baking for a family breakfast, holiday brunch, or simply treating yourself, this recipe is sure to impress.

📖 Recipe

Print Pin

Raspberry Cinnamon Rolls

Soft cinnamon rolls filled with juicy raspberries and topped with lemon glaze. Perfect for brunch or dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Raspberry Cinnamon Rolls

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 ¼ cups milk lukewarm
• ¼ cup plus 1 tablespoon unsalted butter melted
• 1 tablespoon vegetable oil
• 2 large eggs

For the Raspberry Filling:

• ½ 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
• ½ teaspoon vanilla extract

Instructions

Step 1: Mix the Dry Ingredients

• In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk until well combined.

Step 2: Mix the Wet Ingredients

• In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs until smooth.

Step 3: Make the Dough

• Gradually add the wet ingredients to the dry, mixing with a wooden spoon or dough hook until a sticky dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.

Step 4: First Rise

• Transfer the dough to a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 5: Make the Raspberry Filling

• In a small bowl, stir together the sugar and cinnamon. Toss the chopped raspberries in the cinnamon sugar mixture. Be gentle—fresh raspberries can break down easily.

Step 6: Shape the Rolls

• Roll out the risen dough into a 12×18-inch rectangle on a floured surface. Evenly spread the raspberry filling over the dough. Starting from the long side, roll the dough into a tight log.

Step 7: Slice and Second Rise

• Slice the log into 12 even rolls and place them, cut side up, in a greased 9×13-inch baking dish. Cover again and let rise for 30 minutes, or until puffy.

Step 8: Bake

• Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 25 minutes or until golden brown and set.

Step 9: Make the Glaze

• While the rolls bake, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Add a bit more lemon juice if needed to thin the consistency.

Step 10: Glaze and Serve

• Let the rolls cool for 10 minutes, then drizzle with the lemon glaze. Serve warm for the best texture and flavor.