Lemon Raspberry Cinnamon Rolls That Bring the Brightness to Breakfast
Soft, gooey cinnamon rolls are already a comfort food staple—but add lemon zest, tart raspberries, and a light citrus glaze, and suddenly you’ve got something downright magical. These lemon raspberry cinnamon rolls are sweet, tangy, and completely irresistible. They taste like spring morning sunshine with every bite.
Perfect for brunch gatherings, Mother’s Day, or treating yourself to something bright and cozy all at once.
Why You’ll Love These
This recipe blends the familiar warmth of cinnamon rolls with the vibrant flavor of lemon and juicy raspberries. The dough is soft and buttery, the filling bursts with berry goodness, and the lemon glaze on top adds just the right zing to balance it all out. Think sweet, tart, and melt-in-your-mouth in the best possible way.
Ingredients
For the Dough:
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- Zest of 1 lemon
For the Filling:
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- 1 cup fresh or frozen raspberries (not thawed if frozen)
- Zest of 1 lemon
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk (as needed for texture)
Instructions
1. Make the Dough
Warm the milk until just warm to the touch (not hot). Add yeast and sugar, stir gently, and let sit for 5–10 minutes until foamy. Mix in melted butter, egg, lemon zest, and salt. Gradually add flour, mixing until a soft dough forms.
Knead by hand or in a mixer with a dough hook for 5–7 minutes, until smooth and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
2. Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, and lemon zest. Set aside. Once the dough has risen, roll it out on a floured surface into a 14×9-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon-lemon sugar mix over it, then evenly distribute raspberries across the dough.
3. Roll and Slice
Carefully roll the dough up from the long side into a tight log. Slice into 9–12 rolls (a piece of unflavored dental floss works great here).
Place the rolls into a greased 9×13 pan or large round baking dish. Cover and let rise again for 30–40 minutes.
4. Bake
Preheat oven to 350°F (175°C). Bake the rolls for 22–26 minutes or until golden on top and baked through in the center. Let cool slightly before glazing.
5. Make the Lemon Glaze
Whisk together powdered sugar, lemon juice, lemon zest, and a splash of milk until smooth and pourable. Drizzle generously over warm rolls.
Tips for Success
- Use fresh raspberries when possible for best flavor and texture, but frozen work great too.
- Chill the dough log before slicing for cleaner cuts.
- Don’t overbake—pull them when the centers are just set for gooey perfection.
Serving Suggestions
- Pair with a hot mug of tea or vanilla iced latte
- Add a dollop of whipped cream for dessert vibes
- Store leftovers in the fridge and reheat for 10–15 seconds to revive the softness
Final Thoughts
These lemon raspberry cinnamon rolls are sweet, tart, buttery, and soft with a fresh twist that sets them apart from your everyday bake. They’re the kind of treat that turns a regular morning into something special—and they’re surprisingly easy to pull off.
Stick around—every visit tastes better than the last at The Buttered Bliss.
