Lemon Raspberry Cinnamon Rolls Recipe
Okay, friends, let me tell you about my absolute favorite brunch game-changer: this Lemon Raspberry Cinnamon Rolls Recipe. Imagine the warm, comforting allure of cinnamon rolls, but with a bright, citrusy twist from fresh lemon zest and a burst of tangy raspberry jam swirling inside. It’s like spring in every bite—a perfect balance of sweet, tart, and that unmistakable cinnamon spice. Honestly, it’s the kind of recipe that makes your kitchen smell irresistible and your guests beg for the recipe.
I first stumbled upon this Lemon Raspberry Cinnamon Rolls Recipe on a lazy weekend morning and instantly fell in love. Whether you’re hosting a holiday brunch, a casual weekend treat, or just looking to impress your family, this recipe is reliably impressive. Plus, the combination of homemade raspberry jam and that luscious cream cheese frosting—oh, it takes these rolls to a whole new level. Trust me, once you try these, plain cinnamon rolls will feel like old news.
Ingredients You’ll Need
All your favorite classic cinnamon roll ingredients meet fresh, bright additions that make these rolls pop. The key is balancing the lemon and raspberry flavors so they complement rather than overpower the cinnamon—plus, using fresh lemon zest really elevates the aroma and flavor.
- Raspberries: Fresh or frozen works well; fresh gives the best flavor for the jam.
- Granulated white sugar: You’ll use this in the jam and dough to ensure the right sweetness.
- Cornstarch: This helps thicken the raspberry jam so it doesn’t run all over your rolls.
- Whole milk: Warmed to activate the yeast—just about 110°F, warm to the touch but not hot.
- Active dry yeast: The secret to fluffy rolls; make sure it’s fresh and alive for best rise.
- All-purpose flour: Spoon and level it for accurate measuring to get the perfect dough texture.
- Salt: Balances sweetness and enhances flavor.
- Eggs: Adds richness to the dough.
- Vanilla extract: For subtle depth in the dough’s flavor.
- Lemon zest: The star of the show, adding that fresh citrus zing.
- Unsalted butter: Used softened in dough, filling, and frosting for creamy richness.
- Brown sugar: Adds that deep caramel note in the filling.
- Fresh lemon juice: Brightens the filling even more.
- Heavy cream: Poured between the rolls before baking to keep them super moist.
- Cream cheese: For the tangy, dreamy frosting that pairs perfectly with lemon and raspberry.
- Powdered sugar: For a smooth frosting texture.
Variations
While I’m all about the classic Lemon Raspberry Cinnamon Rolls Recipe, I love to play around with tweaks to keep things interesting or accommodate different tastes and dietary needs.
- Gluten-Free Version: I’ve successfully swapped in a gluten-free flour blend and adjusted liquid ratios slightly, and it still comes out fluffy and delicious.
- Extra Tart Kick: Adding a bit more lemon zest and a splash more lemon juice to the filling amps up the citrus flavor if you love tangy treats like I do.
- Nutty Twist: Tossing in toasted chopped pistachios or almonds into the filling adds a delightful crunch that contrasts the soft rolls.
- Vegan Version: Substitute butter with coconut oil or vegan butter, plant-based milk, and skip the eggs using a flax egg alternative.
- Berry Swap: If raspberries aren’t your jam (pun intended), strawberries or blueberries make a great filling alternative.
How to Make Lemon Raspberry Cinnamon Rolls Recipe
Step 1: Make the Raspberry Jam
Start by cooking down the raspberries with sugar and cornstarch over medium heat. Stir frequently and watch as the mixture thickens—it should look glossy and spreadable when done. I usually keep a close eye here because it can quickly go from thick to too thick! Once ready, let it cool completely before using it in your rolls.
Step 2: Prepare the Dough
Warm your milk just right (not too hot or you’ll kill the yeast), then sprinkle the yeast and a teaspoon of sugar on top to bloom—this gets the dough nicely risen. Mix in the flour, salt, sugar, eggs, vanilla, lemon zest, and softened butter, then knead until smooth and elastic. I often knead by hand for about 8-10 minutes, but a stand mixer with a dough hook works wonders too. Let it rise in a warm spot until doubled, about 1 to 1.5 hours – patience here is key for soft, fluffy rolls.
Step 3: Assemble the Rolls
Roll your dough into a large rectangle, then spread the softened butter followed by the brown sugar, granulated sugar, lemon zest, lemon juice, and salt mixture. Dollop and spread the raspberry jam evenly over that. Carefully roll it up tight, then slice into even rolls—usually about 12. I use a sharp serrated knife to get clean edges. Arrange them in a greased pan and pour the heavy cream between the rolls to keep them moist while baking.
Step 4: Bake
Bake your rolls at 350°F (175°C) for about 25-30 minutes until golden brown and puffed. Watch for that beautiful golden color and a slight caramelization on the edges. If you notice the tops browning too quickly, tent loosely with foil to avoid burning while the centers finish baking.
Step 5: Frost and Enjoy
While the rolls cool slightly, whip up the lemon raspberry cream cheese frosting by blending butter, cold cream cheese, powdered sugar, lemon zest, and raspberry jam. I love to use cold cream cheese right from the fridge to keep the frosting thick and smooth. Spread generously over warm rolls so it melts into all those soft swirls—pure heaven.
How to Serve Lemon Raspberry Cinnamon Rolls Recipe
Garnishes
I usually top mine with a few fresh raspberries and a sprinkle of extra lemon zest just for that pop of color and fresh zing. If you’re feeling fancy, a small dusting of powdered sugar gives it a delicate, bakery-style finish. These little touches make your rolls look as good as they taste.
Side Dishes
Pair these lemon raspberry rolls with fresh fruit salad or a simple bowl of yogurt to balance the sweetness. A cup of your favorite coffee or a light herbal tea complements the citrus notes wonderfully. I also love serving these alongside scrambled eggs for a hearty brunch spread.
Creative Ways to Present
For special occasions, I’ve arranged the rolls in a circular cake pan to make a beautiful pull-apart centerpiece. Another fun idea is serving individual rolls in small mason jars with extra frosting and jam drizzled on top—cute and portable for brunch parties!
Make Ahead and Storage
Storing Leftovers
I usually store leftover rolls covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, popping them in the fridge helps extend freshness, but let them come back to room temp or warm them before eating for the best texture.
Freezing
These rolls freeze beautifully—either before baking (freeze in the pan, tightly covered) or after baking once cooled. Just thaw them overnight in the fridge or at room temperature, then warm gently. This makes them perfect to prep ahead for holidays or busy mornings.
Reheating
I like to reheat individual rolls in the microwave for about 20 seconds or in a warm oven at 300°F for 10 minutes, which keeps them soft and melty without drying out. Sometimes I add a little extra dollop of cream cheese frosting or fresh jam if they feel a bit dry.
FAQs
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Can I make the raspberry jam ahead of time for the Lemon Raspberry Cinnamon Rolls Recipe?
Absolutely! Making the raspberry jam a day or two ahead actually helps the flavors develop more deeply. Just store it in an airtight container in the fridge until you’re ready to assemble your rolls.
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What’s the best way to get fluffy rolls with this Lemon Raspberry Cinnamon Rolls Recipe?
The key is letting the dough rise fully and not rushing the process—make sure your yeast is active by blooming it in warm milk and that the dough doubles in size before rolling out. Also, using room-temperature ingredients helps create a tender crumb.
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Can I substitute frozen raspberries for fresh in this recipe?
Yes, you can! Just thaw and drain the frozen raspberries well before cooking the jam to avoid extra liquid, which could make the filling too runny.
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How do I store leftover Lemon Raspberry Cinnamon Rolls Recipe to keep them fresh?
Store them in an airtight container at room temperature for up to two days, or refrigerate and warm before eating. They can also be frozen for longer storage and reheated gently later.
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Is the cream cheese frosting necessary?
While the rolls are delicious on their own, the cream cheese frosting adds a tangy, silky finish that perfectly complements the lemon and raspberry flavors. It’s my favorite part and not to be skipped!
Final Thoughts
So there you have it—my go-to Lemon Raspberry Cinnamon Rolls Recipe that never fails to impress and delight. I can’t tell you how many times I’ve made this for friends and family, only to see them swoon over the combination of bright lemon, fruity raspberry, and warm cinnamon goodness. If you’re up for a baking project that’s perfectly suited for cozy mornings or special occasions, I wholeheartedly recommend giving these a try. You’ll love sharing these sweet moments just as much as you’ll love eating them!
Print
Lemon Raspberry Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
These Lemon Raspberry Cinnamon Rolls combine zesty lemon flavor with sweet raspberry jam, creating a delightful twist on a classic favorite. Soft, fluffy rolls are filled with a luscious lemon-raspberry mixture, topped with a creamy lemon-raspberry frosting, perfect for a special breakfast or brunch treat.
Ingredients
For the Raspberry Jam:
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
For the Lemon Rolls:
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (for blooming yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1/2 cup (112 g) unsalted butter, very softened
For the Lemon Raspberry Filling:
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam (from above)
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
For the Lemon Raspberry Cream Cheese Frosting:
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 cup (130 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon)
- 2 tbsp (40 g) raspberry jam (from above)
Instructions
- Make the Raspberry Jam: In a small saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-12 minutes. Remove from heat and let cool completely.
- Bloom the Yeast: Warm the milk to about 110°F (43°C). In a small bowl, combine the warm milk, active dry yeast, and 1 tsp sugar. Stir lightly and let it sit for 5-10 minutes until foamy and activated.
- Prepare the Dough: In a large mixing bowl, whisk together flour, salt, and 2 tbsp sugar. Add in the eggs, vanilla extract, lemon zest, softened butter, and the activated yeast mixture. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and raspberry jam until well combined.
- Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 16×24 inches.
- Spread Filling: Evenly spread the lemon raspberry filling over the rolled dough, leaving a small border around the edges.
- Form the Rolls: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal slices and place them cut side up in a greased 9×13 inch baking dish, leaving space to expand.
- Second Rise: Cover the rolls loosely and allow them to rise for another 45-60 minutes until puffed and nearly doubled.
- Add Heavy Cream: Pour the room temperature heavy cream evenly between and over the rolls to add moisture during baking.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Prepare the Frosting: While rolls are baking, beat softened butter and cold cream cheese together until smooth. Gradually add powdered sugar, lemon zest, and raspberry jam, mixing until creamy and well combined.
- Frost the Rolls: Once baked, remove rolls from oven and immediately spread the lemon raspberry cream cheese frosting over the warm rolls. Allow frosting to soften and melt slightly over the rolls for the best flavor.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- Allow raspberry jam to cool fully before using in filling and frosting to prevent melting the butter in mixtures.
- Use room temperature ingredients for better blending and dough consistency.
- Heavy cream between rolls helps create soft, moist rolls.
- For best results, serve these rolls warm on the day they are made.
Keywords: lemon raspberry cinnamon rolls, lemon rolls, raspberry jam rolls, breakfast rolls, brunch recipe, sweet rolls, cream cheese frosting
