Lemon Raspberry Cinnamon Rolls

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A Refreshing Twist on a Classic Favorite

If you love the warm, comforting smell of freshly baked cinnamon rolls but crave something bright and fruity, you’re going to adore these Lemon Raspberry Cinnamon Rolls! This recipe marries the soft, tender texture of classic cinnamon rolls with the zesty brightness of lemon and the natural sweetness of raspberries, creating an irresistible breakfast or brunch treat that’s perfect for spring and summer—or any time you want to impress your family or guests with a bakery-quality dessert.

Why You’ll Love This Recipe

  • Perfect balance of flavors: The tartness of fresh lemon zest and juice pairs beautifully with sweet raspberry jam, cutting through the richness of the buttery dough and cream cheese frosting.

  • Soft, fluffy rolls: A well-kneaded dough enriched with eggs and butter guarantees light, tender cinnamon rolls every time.

  • Creamy lemon frosting: The tangy cream cheese glaze ties the whole dish together with a smooth, luscious finish.

  • Make-ahead friendly: You can prepare the dough the night before, refrigerate, then bake fresh rolls in the morning for a stress-free brunch.

  • Impressively simple: Despite the gourmet feel, the recipe is approachable for both beginners and seasoned bakers.

Ingredients and Measurements (US Cups)

For the Dough:

  • 2¼ teaspoons active dry yeast (1 packet)

  • ½ cup warm water (110–115°F)

  • 4¾ cups all-purpose flour

  • ½ cup granulated sugar

  • ½ teaspoon fine sea salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cardamom

  • 1 cup whole milk (warmed)

  • 10 tablespoons unsalted butter (melted)

  • 2 tablespoons finely grated lemon zest

  • 2 large eggs (room temperature)

For the Filling:

  • 2 tablespoons unsalted butter (melted)

  • â…“ cup raspberry jam

  • 2 teaspoons lemon zest

  • 1 teaspoon ground cinnamon

For the Frosting:

  • 6 ounces cream cheese (softened)

  • 2 tablespoons unsalted butter (softened)

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon kosher salt

  • 1½ cups sifted powdered sugar

Step-By-Step Directions

Step 1: Activate the Yeast

Begin by combining the warm water and active dry yeast in a small bowl. The water temperature is critical here — too hot and it can kill the yeast, too cold and the yeast won’t activate. Aim for 110–115°F. Let this mixture sit for 5–10 minutes, until it becomes frothy and bubbly, signaling the yeast is alive and ready to work its magic in your dough.

Step 2: Mix Dry Ingredients

In the bowl of your stand mixer, combine the flour, sugar, salt, cinnamon, and cardamom. These spices add subtle warmth and complexity to the dough, enhancing the final flavor without overpowering the lemon and raspberry.

Step 3: Add Wet Ingredients

To the dry mixture, add the yeast mixture, warm milk, melted butter, lemon zest, and eggs. Attach the dough hook and knead the mixture on medium speed for about 5–6 minutes until the dough is smooth, elastic, and slightly sticky. Proper kneading develops gluten, which gives the rolls their soft yet structured crumb.

Step 4: First Rise

Transfer the dough to a greased bowl, cover it tightly with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size. This resting time allows the yeast to ferment and the dough to develop flavor and volume.

Step 5: Prepare the Filling

While the dough rises, prepare the filling by mixing melted butter, raspberry jam, lemon zest, and cinnamon in a small bowl. This luscious mixture will be spread generously over the rolled-out dough.

Step 6: Shape the Rolls

Once risen, punch down the dough to release trapped gases. On a lightly floured surface, roll the dough into a 9×12-inch rectangle. Brush the entire surface evenly with the melted butter, then spread the raspberry-lemon filling mixture over the dough, making sure to cover all edges.

Step 7: Roll and Slice

Starting with the longer edge, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the roll into 12 equal pieces. Arrange the rolls in a greased 9×13-inch baking dish, spacing them slightly apart for room to expand.

Step 8: Second Rise

Cover the dish with a clean towel and allow the rolls to rise for another 45 minutes, or until nearly doubled in size. This second proofing step ensures they bake up soft and fluffy.

Step 9: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until they turn a gorgeous golden brown on top. Be careful not to overbake — you want them cooked through but still soft.

Step 10: Make the Frosting

While the rolls bake, prepare the frosting by beating the softened cream cheese and butter together until smooth. Add vanilla extract, fresh lemon juice, salt, and sifted powdered sugar. Beat until creamy and fluffy. Adjust the lemon juice or powdered sugar to balance sweetness and tang to your preference.

Step 11: Frost and Serve

Once the rolls are out of the oven and still warm, generously spread the lemon cream cheese frosting over the top. Serve immediately and enjoy the perfect balance of sweet, tangy, and buttery flavors.

Prep Time and Nutrition

  • Prep Time: 30 minutes

  • Cook Time: 30 minutes

  • Inactive Time (Rising): 1 hour 30 minutes

  • Total Time: 2 hours 30 minutes

  • Calories: Approximately 350 kcal per roll

Expert Tips for Perfect Lemon Raspberry Cinnamon Rolls

  • Yeast Activation: Always proof your yeast first. Frothy yeast means your dough will rise beautifully.

  • Room Temperature Ingredients: Using eggs, milk, and butter at room temp helps dough rise evenly.

  • Flour Choice: For an even lighter texture, try substituting 1 cup of bread flour for all-purpose flour.

  • Fresh Fruit: Adding fresh raspberries into the filling mixture provides a juicy burst and deeper flavor.

  • Adjust Frosting: If you prefer more tang, add extra lemon juice; for sweeter, add powdered sugar gradually.

  • Make Ahead: Refrigerate the shaped rolls overnight, covered, and bake fresh in the morning for effortless brunch prep.

  • Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days.

  • Reheating: Warm rolls in the microwave for 10–15 seconds to revive softness before serving.

Why Lemon and Raspberry?

Lemon and raspberry are a match made in heaven for baked goods. The bright acidity of lemon zest and juice wakes up your palate and prevents the rolls from tasting too rich or heavy, while the raspberry jam adds a natural sweetness and beautiful color contrast. Plus, the floral notes from the cardamom and cinnamon in the dough perfectly complement these flavors, making each bite complex and irresistible.

Variations You’ll Love to Try

  • Blueberry Lemon Rolls: Substitute raspberry jam with blueberry preserves for a different berry twist.

  • Gluten-Free: Use a gluten-free flour blend and extra xanthan gum to achieve similar texture.

  • Vegan Version: Replace milk with almond or oat milk, use vegan butter, and a flaxseed egg substitute.

  • Nutty Crunch: Sprinkle chopped toasted almonds or pistachios on the filling or frosting for added texture.

  • Savory Twist: Try swapping raspberry jam for lemon herb cream cheese for a breakfast savory roll option.

Pairing Ideas

  • Serve with a hot cup of Earl Grey tea or freshly brewed coffee for a perfect breakfast combo.

  • A dollop of vanilla yogurt on the side complements the rolls’ tangy flavor.

  • Add fresh lemon slices and a sprig of mint as garnish for an elegant brunch presentation.

Final Thoughts

Baking these Lemon Raspberry Cinnamon Rolls is a wonderful way to bring sunshine into your kitchen. Their stunning appearance, captivating aroma, and exquisite flavor make them a guaranteed crowd-pleaser. Whether for a lazy weekend morning or a special occasion, this recipe will quickly become a beloved staple in your baking repertoire.

Enjoy every warm, gooey, zesty bite!

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