Description
Raspberry Cinnamon Rolls with Lemon Glaze are soft, fluffy rolls swirled with a sweet raspberry filling and a hint of cinnamon, then drizzled with a bright, tangy lemon glaze for the perfect balance of fruity and citrusy sweetness.
Ingredients
Scale
- 1 can (13.9 oz) refrigerated pizza dough or crescent roll dough sheet
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a small saucepan, combine raspberries, sugar, cinnamon, cornstarch, and 1 tablespoon lemon juice. Cook over medium heat, stirring, until the mixture thickens (about 5 minutes). Remove from heat and cool slightly.
- Roll out the dough into a rectangle on a lightly floured surface.
- Spread the raspberry filling evenly over the dough.
- Roll the dough tightly from the long side into a log, then slice into 8 equal rolls.
- Place the rolls in the prepared baking dish, cut side up.
- Bake for 18–22 minutes or until golden brown and cooked through.
- In a small bowl, whisk together powdered sugar, 2–3 tablespoons lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the warm rolls before serving.
Notes
- For a shortcut, use store-bought raspberry jam instead of homemade filling.
- If using frozen raspberries, thaw and drain excess liquid before cooking.
- These rolls taste best fresh but can be reheated in the microwave for 10–15 seconds.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 22g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: raspberry cinnamon rolls, lemon glaze rolls, fruity breakfast rolls, sweet brunch recipe