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To make these tasty raspberry lemon cinnamon rolls, you will need: - 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 lemon juice (for glaze) If you want to switch things up, here are some great substitutions: - For all-purpose flour, use whole wheat flour for a nutty flavor. - Coconut sugar can replace regular sugar for a lower glycemic option. - Almond milk or oat milk can work in place of regular milk. - Any berry can substitute for raspberries, like blueberries or strawberries. To make the process smooth, gather these tools: - Large mixing bowl - Whisk for mixing dry ingredients - Rolling pin to roll out the dough - Knife or pizza cutter for slicing the rolls - 9x13 inch baking pan for baking - Small bowl for mixing the glaze These ingredients and tools will help you create delicious raspberry lemon cinnamon rolls! {{ingredient_image_1}} To start, grab a large bowl. Whisk together 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. This mix gives the dough its base flavor. Next, add 1/4 cup of softened butter, 3/4 cup of milk, and 1 large egg. Mix until the dough is soft and well combined. Once mixed, sprinkle some flour onto your counter. Knead the dough lightly for about 2 minutes until smooth. Then, roll the dough into a rectangle about 12 inches by 9 inches. This shape helps with the filling later. Now it’s time for the fun part! Evenly sprinkle the remaining 1/4 cup of sugar over the dough. This adds sweetness and helps with caramelization. Next, add 1 cup of fresh raspberries and the zest of 1 lemon on top. Gently press the raspberries into the dough. This step makes sure they infuse their flavor into the rolls. Starting from one long side, roll the dough tightly into a log. Make sure to pinch the seam to seal it well. After that, cut the log into 12 equal pieces, about 1 inch thick. Place these rolls in a greased 9x13 inch baking pan. Cover the rolls with a clean towel. Let them rise in a warm spot for about 30 minutes, until they double in size. While they rise, preheat your oven to 375°F (190°C). This step is key for achieving that fluffy texture. Once risen, bake the rolls for 20-25 minutes. They should turn golden brown. While the rolls bake, prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 1-2 tablespoons of lemon juice. Adjust the glaze until it's smooth and drizzles easily. After baking, let the rolls cool slightly. Drizzle the lemon glaze over the top. This adds a bright finish to your delightful morning treat! To get the best dough, start with the right flour. Use all-purpose flour, which gives a good balance. When mixing, do not overwork the dough. Mix just until it comes together. Knead lightly on a floured surface for about two minutes. This keeps the rolls soft and fluffy. If the dough feels sticky, add a bit more flour. For even baking, make sure your oven is preheated to 375°F (190°C). Place the rolls in the center of the oven. This allows hot air to circulate around them. Keep an eye on them while they bake. They should turn golden brown in about 20-25 minutes. If the tops brown too quickly, cover them loosely with foil. The glaze should be smooth and drizzle easily. Start with 1 tablespoon of lemon juice and mix it with powdered sugar. If it is too thick, add more lemon juice, a little at a time. You want it to flow but not be runny. A good glaze adds a nice touch to your rolls and enhances the flavor. Pro Tips Fresh Ingredients: Use fresh raspberries for the best flavor and texture. If using frozen, ensure they are completely thawed and drained to avoid excess moisture in the dough. Kneading Technique: Knead the dough gently but thoroughly to develop the gluten. This will give your rolls a nice rise and fluffy texture. Heat for Proofing: Find a warm, draft-free place for proofing the rolls. You can preheat your oven to the lowest setting for a few minutes, then turn it off and place the rolls inside to rise. Glaze Adjustment: Adjust the consistency of the glaze by adding more lemon juice or powdered sugar, depending on whether you prefer it thinner or thicker. This will enhance the sweetness and tartness balance. {{image_2}} You can change the flavor of your cinnamon rolls by using different fruits. Instead of raspberries, try blueberries or strawberries. These fruits work well with the lemon zest. They add a fresh twist to the rolls. Feel free to mix and match your favorites. You can also use peaches or cherries for a summer vibe. Remember, the fruit should be fresh or thawed if frozen. This keeps your rolls moist and tasty. Adding nuts can give your rolls a nice crunch. Chopped walnuts or pecans can be great options. Sprinkle them over the dough before you roll it up. You can also try adding a dash of vanilla extract or almond extract to the dough for more depth. Spice lovers can mix in a little nutmeg or cardamom with the cinnamon. These flavors can make your rolls unique and delightful. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure the blend contains xanthan gum for the best texture. To make it vegan, replace the butter with coconut oil and the milk with any plant-based milk. Use a flax egg instead of a regular egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. These changes keep the spirit of the original recipe while making it suitable for different diets. To keep your raspberry lemon cinnamon rolls fresh, place them in an airtight container. If you do not have one, wrap them tightly in plastic wrap. This keeps the rolls soft and tasty. Store them at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week. Warm your leftover rolls in the microwave. Heat for about 15-20 seconds. Check if they are warm enough. If not, heat them in 10-second bursts. You can also reheat them in the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10 minutes. This method helps keep the rolls soft. Freezing these rolls is a great way to save them for later. Allow the rolls to cool completely before freezing. Then, wrap each roll in plastic wrap. Place the wrapped rolls in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you want to enjoy them, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen raspberries! Just make sure to thaw them first. Drain any extra juice to keep the dough from getting soggy. Frozen raspberries taste great and save time. They also work well in this recipe. You can prepare the dough a day in advance. After you roll and cut the rolls, place them in the pan. Cover them and store in the fridge overnight. The next morning, let them sit at room temperature for about 30 minutes before baking. This helps them rise well. These rolls pair nicely with a few things. You can serve them with whipped cream for a rich taste. Fresh fruit, like more raspberries or sliced strawberries, adds color and flavor. A cup of coffee or tea also makes a great match. Enjoy your morning treat with these fun options! In this article, we've covered everything you need for delicious raspberry lemon cinnamon rolls. We discussed key ingredients, substitutions, and the best tools. I provided clear steps for preparing, baking, and glazing your rolls. You learned tips for perfecting dough texture and even baking. We explored fun variations and how to store leftovers. Now, it’s time to get baking! Enjoy these rolls fresh or saved for later. Happy cooking!

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
  • 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
  • 1 unit Zest of 1 lemon
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/2 cup powdered sugar
  • 1-2 tablespoons lemon juice (for glaze)

Instructions
 

  • Prepare the Dough: In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, baking soda, and cinnamon. Add the softened butter, milk, and egg. Mix until a soft dough forms.
  • Knead: On a floured surface, knead the dough lightly for about 2 minutes until smooth.
  • Roll Out: Roll the dough into a rectangle, approximately 12x9 inches.
  • Add Filling: Evenly sprinkle the remaining 1/4 cup sugar over the dough, followed by the raspberries and lemon zest. Gently press the raspberries into the dough.
  • Roll Up: Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal.
  • Slice: Cut the log into 12 equal pieces, about 1 inch thick. Place the rolls in a greased 9x13 inch baking pan.
  • Proof: Cover with a clean towel and let them rise in a warm place for about 30 minutes, or until doubled in size.
  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Bake: Bake the rolls for 20-25 minutes or until they’re golden brown.
  • Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
  • Glaze the Rolls: Once the rolls are out of the oven, allow them to cool slightly before drizzling the lemon glaze over the top.

Notes

Serve warm on a decorative plate, garnished with a few fresh raspberries and a sprinkle of lemon zest for a pop of color. Consider serving with a dollop of whipped cream on the side for extra indulgence!
Keyword cinnamon rolls, dessert, lemon, raspberry