Give your favorite cinnamon roll recipe a bright, fruity twist. These raspberry rolls feature the same soft, fluffy dough—now swirled with a sweet-tart raspberry filling and finished with a vibrant lemon glaze. Perfect for spring mornings, special brunches, or any day that calls for something sweet and sunny.
Ingredients
For the Dough:
⅔ cup granulated sugar
1 cup whole milk, warmed
2 packets (about 4½ tsp) active dry yeast
½ cup (1 stick) unsalted butter, softened
2 large eggs, at room temperature
½ tsp salt
4½ cups all-purpose flour, plus more for dusting
For the Raspberry Filling:
1¾ cups fresh or frozen raspberries (if frozen, do not thaw)
⅓ cup granulated sugar
1½ tbsp cornstarch
For the Lemon Glaze:
1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
Instructions
1. Make the Dough
In a large mixing bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
Add the softened butter, eggs, and salt. Using a hand mixer or stand mixer fitted with the paddle attachment, mix on low until just combined.
Gradually add the flour, mixing until a soft dough forms. Switch to the dough hook and knead on medium speed for 4–5 minutes, until smooth and elastic. (Alternatively, knead by hand on a floured surface for 7–8 minutes.)
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1½–2 hours, or until doubled in size.
2. Prepare the Filling
While the dough rises, combine the raspberries and sugar in a small saucepan over medium heat. Cook, stirring frequently, until the berries break down and the mixture becomes juicy, about 5–7 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir into the raspberry mixture and cook for another 2–3 minutes, until thickened.
Remove from heat, transfer to a bowl, and let cool completely. For a smoother filling, you can gently mash the berries.
3. Assemble the Rolls
Lightly grease a 9x13-inch baking dish.
On a lightly floured surface, roll the risen dough into a 12x18-inch rectangle.
Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border along one long edge.
Tightly roll the dough lengthwise into a log, starting from the long side with filling. Pinch the seam to seal.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place them cut-side up in the prepared baking dish.
Cover loosely and let rise in a warm place for 30–45 minutes, until puffy.
4. Bake & Glaze
Preheat the oven to 375°F (190°C).
Bake the rolls for 22–27 minutes, or until golden brown on top.
Let cool in the pan for 10 minutes.
While the rolls cool, prepare the glaze: whisk the sifted powdered sugar with lemon juice until smooth. Add more juice for a thinner glaze.
Drizzle the glaze over the warm rolls and serve.
Tips for Success
Yeast Check: Ensure your milk is warm but not hot (about 110°F) to activate the yeast without killing it.
Cool Filling: Make sure the raspberry filling is completely cool before spreading to prevent melting the butter in the dough.
Clean Cuts: Use unflavored dental floss for the cleanest slices—simply slide it under the roll, cross the ends over the top, and pull.
Make Ahead: Prepare through the second rise, then cover and refrigerate overnight. Bake directly from the fridge in the morning, adding a few extra minutes to the baking time.
Variation: Substitute the raspberries with chopped strawberries, blackberries, or a berry blend.
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