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To make these tasty raspberry lemon cinnamon rolls, gather the following: - 2 cups all-purpose flour - 1/2 cup sugar, divided - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, softened - 3/4 cup milk - 1 large egg - Zest of 1 lemon - 1 cup fresh raspberries (or frozen, thawed) - 1/2 cup powdered sugar - 1-2 tablespoons fresh lemon juice (for glaze) If you need to swap ingredients, here are some ideas: - You can use whole wheat flour for added fiber. - Maple syrup can replace sugar for a natural sweetener. - Almond milk works well in place of cow's milk. - Coconut oil is a great substitute for butter. - If you don’t have lemons, try using lime zest and juice. Choosing the right raspberries matters. Here are some tips: - Fresh vs. Frozen: Fresh raspberries give a bright taste. If you use frozen, make sure they are thawed and drained. - Quality: Always pick ripe raspberries. They should be firm and plump. - Storage: Keep fresh raspberries in the fridge for up to three days. - Flavor Boost: The lemon zest adds a bright note. Don’t skip it! Using these tips and ingredients, your raspberry lemon cinnamon rolls will be a hit! {{ingredient_image_2}} To start, gather your ingredients. In a large bowl, mix 2 cups of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of baking soda, and 1/2 teaspoon of ground cinnamon. Whisk these dry items until they blend well. Next, add 1/4 cup of softened unsalted butter, 3/4 cup of milk, and 1 large egg. Mix everything together with a wooden spoon or your hands. You want to form a soft and slightly sticky dough. Now it’s time to knead the dough. Lightly flour your work surface and knead for about 2 minutes. Your goal is for the dough to be smooth and elastic, but don’t over-knead. Then, roll the dough into a rectangle, about 12x9 inches. Make sure the dough is evenly thick. Sprinkle the remaining 1/4 cup of sugar over the surface. Next, spread 1 cup of fresh raspberries and the zest of 1 lemon on top. Press the raspberries lightly into the dough. Starting from one long edge, roll the dough tightly into a log shape. Pinch the seam to keep it together. Cut the log into 12 equal pieces, each about 1 inch thick. Place these pieces in a greased 9x13 inch baking pan, leaving space between them. Cover the pan with a clean kitchen towel and let the rolls rise for about 30 minutes. They should double in size. While they rise, preheat your oven to 375°F (190°C). After the rolls have risen, bake them for 20-25 minutes. They should look golden brown and smell amazing. Once done, take them out and let them cool for a few minutes. Finally, drizzle a glaze made from 1/2 cup powdered sugar and 1-2 tablespoons of fresh lemon juice over the warm rolls. Enjoy this sweet and tangy treat! To get the right dough, start with the dry ingredients. Mix the flour, sugar, baking powder, salt, baking soda, and cinnamon well. This step helps the flavors blend. When you add the butter, milk, and egg, stir until it forms a soft and sticky dough. If the dough feels too dry, add a little more milk. If it's too wet, sprinkle in more flour. Knead the dough gently for about two minutes. You want it smooth but not tough. Uniform baking is key for great cinnamon rolls. Roll your dough into a 12x9 inch rectangle. Make sure the thickness is even all over. When you cut the rolls, use a sharp knife or dental floss to slice. This keeps the edges clean and helps them rise evenly. Place the rolls in the greased pan with space between them. This allows room for rising and baking without sticking together. Preheat your oven to 375°F (190°C) while the rolls rise. To boost the flavor, think about adding more zest! You can use the zest of two lemons instead of one. If you want it sweeter, add a bit more sugar to the raspberries. Mixing in a few drops of vanilla extract can also add depth to the glaze. For a spicier kick, try adding a pinch of nutmeg or cardamom to the cinnamon. Each little tweak can make your rolls unique and delightful! Pro Tips Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries when they're in season. If using frozen, ensure they are fully thawed and drained to avoid excess moisture in the dough. Perfectly Soft Dough: When kneading, aim for a soft and slightly sticky dough. If it feels too dry, add a splash of milk; if too wet, sprinkle in a bit more flour as needed. Evenly Cut Rolls: For uniform-sized rolls, use dental floss to cut the log. Simply slide the floss under the dough, cross the ends over the top, and pull to slice without squishing the rolls. Glaze While Warm: Drizzle the lemon glaze over the rolls while they're still warm for better absorption, resulting in a more flavorful and moist finish. {{image_4}} You can change the fruit in these rolls for different flavors. Try using blueberries, strawberries, or blackberries. Each fruit gives a unique taste and look. For a tropical twist, add pineapple chunks or mango. Mix and match fruits to find your favorite combo. Just make sure the fruit is not too watery. This keeps the dough from getting soggy. You can make these rolls vegan by swapping the butter and milk. Use plant-based butter and almond or oat milk instead. For the egg, try a flaxseed mixture. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. To make gluten-free rolls, use a gluten-free flour blend. Look for blends that work well in baking. Adding spices can give your rolls a cozy flavor. Consider using nutmeg, ginger, or cloves. These spices pair well with the cinnamon and lemon. Just a pinch can warm up the taste. Mix these spices into the dough or sprinkle them with the sugar. This adds a nice touch during cold months. Feel free to experiment with your favorite winter spices! To keep your raspberry lemon cinnamon rolls fresh, store them in an airtight container. This helps retain moisture and flavor. If you plan to eat them within a few days, they can sit at room temperature. If you need to store them for a longer time, the fridge is a good option. When it’s time to enjoy your cinnamon rolls again, reheating them is easy. Place the rolls on a microwave-safe plate. Heat them for about 15-20 seconds. If you want them warm and soft, cover the plate with a damp paper towel. This will keep the rolls from drying out. You can freeze these rolls for later! First, let them cool completely. Then, wrap each roll tightly in plastic wrap. Place the wrapped rolls in a freezer bag. They will keep well for up to three months. When you’re ready to eat, simply thaw overnight in the fridge. Reheat as mentioned above for a warm treat! Yes, you can make these rolls ahead of time. Prepare the dough and fill it. Then, roll the dough and cut it into pieces. Place the rolls in a greased pan. Cover the pan with plastic wrap and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes before baking. This step allows them to rise before you bake them. Serve these rolls warm for the best taste. Place them on a pretty plate. Drizzle the lemon glaze over the top. Add fresh raspberries and lemon zest as a finishing touch. If you want extra creaminess, serve with whipped cream on the side. This makes a delightful treat for breakfast or brunch. To change the number of servings, adjust the ingredient amounts. For half the recipe, use half of each ingredient. For example, use 1 cup of flour and 1/4 cup of sugar. You can also make more rolls by doubling the ingredients. If you want to keep the rolls the same size, be sure to cut them evenly. You learned about making Raspberry Lemon Cinnamon Rolls today. We covered key ingredients, helpful tips, and step-by-step instructions. You now know how to perfect the dough and store your rolls. Try different fruits, flavors, or even gluten-free options. Baking can be fun and rewarding. Experiment and find what you like best. Enjoy sharing your delicious creations with loved ones. Happy baking!

Raspberry Lemon Cinnamon Rolls

Delicious cinnamon rolls filled with fresh raspberries and lemon zest, topped with a tangy lemon glaze.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup sugar, divided
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, softened
  • 0.75 cup milk
  • 1 large egg
  • 1 unit zest of 1 lemon
  • 1 cup fresh raspberries (or frozen, thawed)
  • 0.5 cup powdered sugar
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions
 

  • Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, 1/4 cup of sugar, baking powder, salt, baking soda, and ground cinnamon. Whisk the dry ingredients together until well combined. Next, add the softened butter, milk, and egg. Mix using a wooden spoon or your hands until the mixture forms a soft and slightly sticky dough.
  • Knead the Dough: Lightly flour your work surface and gently knead the dough for about 2 minutes until it becomes smooth and elastic. Be careful not to over-knead; you want the dough to remain tender.
  • Roll Out the Dough: Using a rolling pin, roll the dough into a rectangle shape, measuring approximately 12x9 inches. Ensure the thickness is even for uniform cooking.
  • Add the Filling: Sprinkle the remaining 1/4 cup of sugar evenly over the surface of the dough. Then, distribute the fresh raspberries and lemon zest across the dough. Lightly press the raspberries into the dough to secure them in place.
  • Roll Up the Dough: Starting from one of the long edges, carefully roll the dough tightly into a log shape. Once rolled, pinch the seam securely to prevent it from unraveling during baking.
  • Slice the Rolls: With a sharp knife or a dental floss, cut the log into 12 equal pieces, each about 1 inch thick. Place the rolled segments in a greased 9x13 inch baking pan, ensuring there's enough space for them to rise.
  • Proof the Rolls: Cover the baking pan with a clean kitchen towel and place it in a warm area. Allow the rolls to rise for about 30 minutes, or until they have doubled in size.
  • Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C), making sure it reaches the proper temperature before baking.
  • Bake the Rolls: Once the rolls have risen, bake them in the preheated oven for 20-25 minutes or until they are beautifully golden brown and fragrant.
  • Make the Glaze: In a small bowl, combine the powdered sugar with the fresh lemon juice. Whisk until you achieve a smooth, pourable consistency. If the glaze is too thick, you can add additional lemon juice, one teaspoon at a time.
  • Glaze the Rolls: After the rolls have baked to perfection, remove them from the oven and allow them to cool for a few minutes. Drizzle the lemon glaze generously over the warm rolls to create a deliciously sweet and tangy finish.

Notes

Serve warm and garnish with fresh raspberries and lemon zest.
Keyword cinnamon rolls, dessert, lemon, raspberry