There’s something magical about combining the tartness of lemon with the sweetness of raspberries, especially when it’s wrapped in soft, pillowy dough and drizzled with a sweet glaze. Raspberry Lemon Rolls are a delightful twist on traditional cinnamon rolls, bursting with fresh, fruity flavors that brighten up any breakfast or dessert table.

Fluffy Raspberry Lemon Rolls

These rolls are all about balance – the tang of lemon zest, the burst of juicy raspberries, and the light sweetness of the glaze. They’re soft, fluffy, and packed with flavor in every bite. Perfect for spring gatherings, weekend baking projects, or whenever you need a dose of comfort baked into a swirl.

And don’t let their beauty fool you – these rolls are surprisingly simple to make. With a few easy steps, you’ll have a tray of these irresistible treats baking in your oven and filling your home with the most wonderful aroma.

These Raspberry Lemon Rolls are a game-changer. Whether you’re serving them as a sweet morning indulgence or a showstopping dessert, they’re sure to be a hit!

Ingredients for Raspberry Lemon Rolls

To create these delicious Raspberry Lemon Rolls, you’ll need a combination of fresh, flavorful ingredients that come together to make a soft dough, vibrant filling, and sweet glaze. Each element enhances the other, ensuring these rolls are a crowd-pleaser.

The Dough:

All-Purpose Flour – Provides structure to the rolls while keeping them soft and fluffy.
Granulated Sugar – Adds just the right amount of sweetness to the dough.
Instant Yeast – Helps the rolls rise beautifully for that pillowy texture.
Salt – Enhances the flavors in the dough.
Milk – Warmed to activate the yeast and add richness.
Butter – Melted for a soft, tender dough.
Egg – Binds the dough and adds richness.

The Filling:

Fresh Raspberries – The star of the filling, bringing bursts of sweet, juicy flavor.
Lemon Zest – Adds a fresh, tangy citrus kick to balance the sweetness.
Granulated Sugar – Sweetens the filling and helps the raspberries break down slightly during baking.
Cornstarch – Thickens the raspberry filling to prevent it from getting too runny during baking.

The Lemon Glaze:

Powdered Sugar – The base for a silky-smooth glaze.
Fresh Lemon Juice – Brings a bright, zesty flavor to complement the rolls.
Milk – Adjusts the glaze consistency to drizzle beautifully over the rolls.
Lemon Zest – For an extra pop of citrus flavor and garnish.

With these simple ingredients, you’ll have everything you need to whip up a batch of irresistible Raspberry Lemon Rolls.

How to Make Raspberry Lemon Rolls

Baking Raspberry Lemon Rolls is easier than it seems, and the reward is a tray full of golden, fluffy rolls bursting with fruity, citrusy goodness. Follow these steps to achieve bakery-worthy results right in your own kitchen!

Step 1: Make the Dough

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy.
Add the melted butter, egg, and salt to the mixture. Stir to combine.
Gradually add the flour a cup at a time, mixing until a soft dough forms. Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

In a small bowl, mix the raspberries, sugar, lemon zest, and cornstarch. Set aside. This filling will become beautifully jammy as it bakes.

Step 3: Roll and Fill

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches).
Evenly spread the raspberry-lemon filling over the rolled-out dough, leaving a small border around the edges.

Step 4: Roll and Slice

Carefully roll the dough into a tight log, starting from one of the long edges. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces.

Step 5: Let the Rolls Rise

Arrange the rolls in a greased or parchment-lined baking dish. Cover with a towel and let them rise again for 30–45 minutes until they puff up slightly.

Step 6: Bake

Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until they are golden brown on top.

Step 7: Make the Glaze

While the rolls bake, whisk together the powdered sugar, lemon juice, milk, and a touch of lemon zest for the glaze. Adjust the consistency if needed.

Step 8: Glaze and Serve

Once the rolls are out of the oven, let them cool for 5–10 minutes before drizzling the lemon glaze generously over the top. Garnish with extra lemon zest, if desired.

How to Store Leftovers

Store cooled rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm in the microwave for 15–20 seconds for that fresh-from-the-oven taste.

Pro Tips for Success:

Use fresh raspberries for the juiciest filling, but frozen raspberries work in a pinch (no need to thaw).
Let the rolls cool slightly before glazing to prevent the glaze from melting too much.
For the softest rolls, don’t overbake – check them at the 20-minute mark!

Enjoy these Raspberry Lemon Rolls as a fresh, zesty treat perfect for any occasion!

Raspberry Lemon Rolls

Author: Ava McKenney
Total Time: 2 hours 45 minutes
Yield: 12 rolls 1x

Print Recipe

Description

Soft, fluffy, and bursting with bright flavors, these Raspberry Lemon Rolls are the perfect blend of tangy and sweet. With a vibrant raspberry filling, a hint of lemon zest, and a luscious lemon glaze, these rolls are a treat for breakfast, brunch, or dessert!

Instructions

In a large bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
Add melted butter, egg, and salt to the yeast mixture. Stir until combined. Gradually mix in the flour until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
For the filling, combine raspberries, sugar, lemon zest, and cornstarch in a small bowl. Set aside.
Roll out the risen dough on a floured surface into a 12×18-inch rectangle. Spread the raspberry filling evenly over the dough, leaving a ½-inch border.
Roll the dough tightly into a log, starting from the long edge. Slice into 12 equal pieces using a sharp knife or dental floss.
Arrange the rolls in a greased baking dish, cover, and let rise for 30–45 minutes.
Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes or until golden brown.
While the rolls bake, prepare the glaze by whisking powdered sugar, lemon juice, milk, and lemon zest. Adjust consistency as needed.
Drizzle the glaze over slightly cooled rolls and garnish with extra lemon zest if desired.

Notes

Rolls can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
To reheat, microwave for 15–20 seconds.
For a jammy filling, you can mash the raspberries slightly before spreading them over the dough.

Prep Time: 20 minutes
Rise Time: 2 hours
Cook Time: 25 minutes