There’s just something magical about cinnamon rolls fresh out of the oven. That sweet, yeasty dough. The spiced, gooey center. The comforting aroma that fills your entire kitchen. Now imagine taking all of that goodness and giving it a fresh twist with bursts of juicy raspberries and a bright lemon glaze drizzled over the top. That’s exactly what you’re getting with these Raspberry Cinnamon Rolls with Lemon Glaze—soft, pillowy rolls swirled with tart berries and warm cinnamon, finished with a citrusy kiss that makes every bite sing.

These rolls have quickly become one of my go-to bakes for spring brunches and summer mornings when I want something that feels indulgent but still light and fruity. I first made them for a Mother’s Day brunch, thinking they’d be a cute seasonal swap for traditional cinnamon rolls. They were gone in minutes, and even my “less into sweets” family members were licking their fingers and asking for seconds. Since then, I’ve made them for baby showers, lazy weekends, and even as a sweet surprise for neighbors—and every time, they’ve been a hit.

The best part? They’re surprisingly simple to make. If you’ve ever been intimidated by making dough from scratch, don’t worry. I’ll walk you through every step. And if you’re already a cinnamon roll pro, this fruity twist will breathe new life into a classic. Whether you’re hosting a brunch, celebrating a special occasion, or just want to bake something that feels a little extra, these raspberry cinnamon rolls with lemon glaze deserve a spot on your table.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Raspberry Cinnamon Rolls with Lemon Glaze recipe. Let’s start with the dough. It’s soft and fluffy thanks to a rich combination of milk, eggs, and a touch of butter. It’s the kind of dough that rises beautifully and bakes up with just the right amount of chew.

Then there’s the filling—fresh raspberries combined with cinnamon and sugar. It’s juicy, sweet, and spiced, giving the rolls a bright pop of flavor and color. Unlike traditional cinnamon rolls, which can sometimes feel heavy, these have a fruity zing that keeps them from being overly sweet.

The lemon glaze is what ties everything together. It cuts through the richness with a tangy citrus punch, adding a glossy finish that makes these rolls feel like they came straight from a fancy bakery.

They’re perfect for special mornings—think birthdays, brunches, or weekend baking sessions when you want something homemade but still beautiful. They’re also great for making ahead, so you can prep the night before and bake in the morning.

Whether you’re sharing them with family or treating yourself to a quiet breakfast with coffee, these Raspberry Cinnamon Rolls with Lemon Glaze check all the boxes: easy, impressive, and irresistibly delicious.

Health Benefits

While these Raspberry Cinnamon Rolls with Lemon Glaze are definitely a sweet treat, they do bring a few surprising health perks to the table—especially thanks to the raspberries and lemon.

Raspberries are packed with antioxidants, particularly vitamin C and quercetin, which help reduce inflammation and support immune health. They’re also high in fiber, which can help support digestion and keep you full longer.

Lemon juice and zest provide a good dose of vitamin C and can aid in digestion, especially when paired with the sweetness of the glaze. The brightness of lemon also helps you reduce the need for excessive sugar in the icing, creating a more balanced flavor.

The dough uses milk and eggs, adding protein and calcium. If you opt for a dairy-free version, plant-based milks and vegan butter can offer similar benefits with fewer saturated fats.

While this isn’t a low-calorie recipe by any means, it does use whole ingredients, and each roll offers a balance of carbs, fats, and protein. Moderation is key, and with a treat this good, one roll is usually more than satisfying.

Preparation Time, Servings, and Nutritional Information

Preparation Time:

Prep time: 30 minutes
Rising time: 90 minutes
Baking time: 25 minutes
Total time: Around 2 hours and 30 minutes

Servings:
Makes 12 large rolls

Nutrition (Per Roll):

Calories: 303 kcal
Carbohydrates: 57g
Fat: 6g
Saturated Fat: 3g
Protein: 7g
Sugar: 23g

Ingredients List

The Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
1¼ cups lukewarm milk (dairy or plant-based)
¼ cup melted butter (plus 1 tablespoon for brushing)
1 tablespoon vegetable oil
2 large eggs

The Raspberry-Cinnamon Filling:

½ cup granulated sugar
2 teaspoons ground cinnamon
1 cup fresh raspberries, minced or lightly mashed

The Lemon Glaze:

1 cup powdered sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
½ teaspoon vanilla extract

Step-By-Step Cooking Instructions

Make the Dough
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the lukewarm milk with melted butter, oil, and eggs. Slowly add the wet ingredients to the dry mixture, stirring with a wooden spoon or using a stand mixer with a dough hook. Knead for 8 to 10 minutes, until the dough is smooth and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl. Cover with a clean towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling
While the dough is rising, combine the sugar and cinnamon in a small bowl. Mince or mash the raspberries just enough to release their juices but keep some texture.
Roll and Fill the Dough
Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll into a large rectangle, about 12×16 inches. Brush with melted butter, then evenly sprinkle the cinnamon sugar mixture on top. Dot the surface with raspberries, leaving a small border around the edges.
Roll and Slice
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a serrated knife or unflavored dental floss to cut the log into 12 equal rolls.
Second Rise
Place the rolls in a greased 9×13-inch baking dish, packing them snugly. Cover and let rise again for 30 to 45 minutes, until they look puffed and fill the pan.
Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 22–26 minutes, or until golden brown and the centers are cooked through. Rotate the pan halfway through for even baking.
Make the Glaze
While the rolls are baking, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Glaze and Serve
Once the rolls are out of the oven, let them cool for 10 minutes before drizzling the glaze generously over the top. Serve warm for the best flavor and texture.

How to Serve

Serve the rolls warm, just after glazing, for ultimate gooey goodness.
Add extra fresh raspberries or a few thin lemon slices on top for presentation.
For a brunch spread, pair with scrambled eggs, turkey sausage, or a veggie frittata.
Keep it simple with a glass of milk or a warm mug of tea.

Pairing Suggestions

Beverages: Try pairing with a black tea, hot coffee, or a chilled glass of oat milk for a creamy contrast.
Side Dishes: Serve alongside a fresh fruit salad, yogurt parfaits, or avocado toast for a balanced breakfast.
Brunch Board: Build a spread with turkey bacon, hash browns, and these rolls as the star attraction.

Storage, Freezing & Reheating Instructions

Refrigerator: Store any leftover rolls in an airtight container in the fridge for up to 5 days.

Freezing: To freeze, place rolls on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or zip-top bag for up to 3 months.

Reheating:

Microwave: Wrap in a damp paper towel and microwave for 30–45 seconds.
Oven: Cover with foil and warm at 350°F for 10–15 minutes.
Air Fryer: Reheat at 300°F for 5–8 minutes until soft and warm inside.

Common Mistakes to Avoid

Skipping the second rise: This will result in dense rolls. Letting the dough rise twice gives them that signature fluffiness.
Overfilling: Too many raspberries can make the dough soggy. Stick to the measured amount.
Using warm berries: Always use cold or slightly frozen berries to control moisture.
Cutting without chilling: If your dough is too soft, chill it briefly before slicing for neater rolls.
Overbaking: Pull the rolls when just golden to avoid drying them out.

Pro Tips

Use instant yeast: This cuts down on rise time and is more foolproof.
Brush with butter before and after baking: Adds flavor and a golden finish.
Roll tightly and leave space: Tight rolling prevents gaps, and spacing allows room to expand.
Chill before slicing: A short chill firms up the dough for clean, round slices.
Glaze while warm: The glaze melts slightly into the rolls, creating a luscious coating.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries?
Yes, you can use frozen raspberries straight from the freezer. Just don’t thaw them first, as they release too much moisture.

Can I make the dough ahead of time?
Definitely. Make the dough, shape the rolls, and refrigerate overnight. Let them come to room temperature and rise before baking the next morning.

How do I keep the filling from leaking out?
Roll the dough tightly and avoid spreading the filling too close to the edges. Chilling the log before slicing also helps.

Can I make this dairy-free?
Yes. Use plant-based milk, vegan butter, and a dairy-free glaze substitute.

Do I need to use a stand mixer?
Not at all. You can knead by hand—it just takes a bit more elbow grease.

Can I use gluten-free flour?
Yes, as long as it contains xanthan gum or a binder. The texture may vary slightly but still tastes great.

What if my rolls don’t rise?
Make sure your yeast is fresh and your liquids are warm, not hot. Give them time and place them in a warm spot to rise.

Is there a way to reduce sugar?
You can slightly reduce the sugar in the filling and glaze without affecting the texture too much.

Can I add nuts or other fruits?
Absolutely. Chopped pecans, almonds, or even blueberries work well here.

How can I make the glaze thicker or thinner?
Add more powdered sugar to thicken or more lemon juice to thin it out. Always whisk until smooth.

Conclusion & Call to Action

These Raspberry Cinnamon Rolls with Lemon Glaze are the kind of bake that feels like a little celebration in every bite. The soft, fluffy dough swirled with spiced berries and topped with a bright, citrusy glaze is everything you didn’t know you needed in a morning treat. Whether you’re making them for a crowd or just for yourself, they’re guaranteed to brighten your day.

I’d love to hear how yours turn out! If you try this recipe, let me know in the comments, or tag me in your photos online. Sharing your delicious creations always brings me so much joy. Happy baking!