Fruity Cinnamon Rolls – Raspberry Swirl Meets Lemon Drizzle
Made with fresh or frozen raspberries, these cinnamon rolls are filled with fruit and spice, then drizzled with bright lemon icing. A refreshing take on a classic comfort bake!
Ingredients
Scale
- ¾ cup warm milk (110°F / 43°C)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- Raspberry Filling
- 1½ cups raspberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
- Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Mix warm milk, sugar, and yeast; let bloom 5–7 minutes.
- Add egg and butter, then flour and salt to form dough. Knead until smooth.
- Let dough rise until doubled, about 1–1½ hours.
- Cook raspberries, sugar, cornstarch, and cinnamon until thickened; cool.
- Roll dough, spread butter and raspberry filling, and roll tightly.
- Slice into 12 rolls and let rise 30–40 minutes.
- Bake at 180°C (350°F) for 25–30 minutes.
- Whisk glaze ingredients and drizzle over warm rolls.
Notes
-
Allow raspberry filling to cool completely before spreading.
-
Rolls can be prepared ahead and refrigerated overnight.
-
Best enjoyed warm with freshly drizzled lemon glaze.