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The Ultimate Guide to Raspberry Cinnamon Rolls: A Burst of Fruity Bliss

The Ultimate Guide to Raspberry Cinnamon Rolls: A Burst of Fruity Bliss
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Soft, fluffy, and bursting with bright raspberry flavor, these Raspberry Cinnamon Rolls bring a fruity twist to the classic cinnamon roll. Sweet raspberry swirls blend with warm cinnamon, and the rolls are topped with a fresh lemon glaze that adds the perfect zing. These are great for breakfast, brunch, or a special dessert!

Ingredients

Scale

Dough

  • 4 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 teaspoons instant yeast

  • 1 teaspoon salt

  • 1 1/4 cups lukewarm milk

  • 1/4 cup + 1 tablespoon unsalted butter, melted

  • 1 tablespoon vegetable oil

  • 2 large eggs

Raspberry Filling

  • 1/2 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • 1 cup fresh raspberries, finely chopped

Lemon Glaze

  • 1 cup powdered sugar

  • 1 tablespoon fresh lemon juice

  • Zest of 1 lemon

  • 1/2 teaspoon vanilla extract

Instructions

1. Mix the Dough Ingredients

  1. In a large bowl, combine flour, granulated sugar, instant yeast, and salt.

  2. In another bowl, whisk together the warm milk, melted butter, vegetable oil, and eggs.

2. Form the Dough

  1. Pour the wet ingredients into the dry mixture.

  2. Mix until a soft dough forms.

3. Knead the Dough

  1. Transfer the dough to a floured surface.

  2. Knead for 8–10 minutes until smooth and elastic.

4. First Rise

  1. Place the dough in a lightly greased bowl.

  2. Cover with a damp cloth and let rise in a warm area until doubled, about 1 hour.

5. Prepare the Filling

  1. Stir the sugar and cinnamon together.

  2. Toss in the finely chopped raspberries gently until coated.

6. Shape the Rolls

  1. Roll out the dough into a 12×18 inch rectangle.

  2. Spread the raspberry-cinnamon mixture evenly across the surface.

  3. Starting at the long side, roll the dough tightly into a log.

7. Slice & Second Rise

  1. Cut the log into 12 equal slices.

  2. Place slices cut-side up in a greased 9×13 inch pan.

  3. Cover and let rise for 30 minutes until puffy.

8. Bake

  1. Preheat oven to 375°F (190°C).

  2. Bake rolls for 25 minutes, or until golden brown.

9. Make the Lemon Glaze

Whisk powdered sugar, lemon juice, lemon zest, and vanilla extract together.
Add a few drops of lemon juice if you want a thinner glaze.

10. Glaze and Serve

Let rolls cool about 10 minutes, then drizzle generously with lemon glaze.
Serve warm and enjoy!

Notes

  • Make sure the milk is warm, not hot—too hot can kill the yeast.

  • Don’t chop raspberries too finely; small chunks give the rolls more flavor.

  • If the filling feels too juicy, sprinkle 1 teaspoon flour over the dough before spreading the berries.

  • For extra lemon flavor, add more zest to the glaze or sprinkle some on top.

Find it online: https://chocotune.com/the-ultimate-guide-to-raspberry-cinnamon-rolls-a-burst-of-fruity-bliss/