Name: Lemon Raspberry Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 12 oz (340 g) raspberries; 1/3 cup (66 g) granulated white sugar; 1/2 tsp cornstarch; 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; 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); 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)

If you’re a fan of bright, zesty flavors with a touch of sweet berry goodness, you’re going to adore this Lemon Raspberry Cinnamon Rolls Recipe. Imagine waking up to fluffy, golden rolls filled with a tangy lemon and rich raspberry swirl, then topped with a luscious cream cheese frosting that ties it all together perfectly. I first made these for a lazy weekend brunch, and they quickly became a family favorite—perfect for those mornings when you want something special but still comforting.

This Lemon Raspberry Cinnamon Rolls Recipe is not just delicious; it’s a fun way to add a burst of sunshine to your baking routine. The blend of tart lemon zest and sweet raspberry jam balances beautifully with the cinnamon-spiced dough, making every bite a delightful surprise. Whether you’re baking for a holiday, a special gathering, or just to treat yourself, this recipe will brighten your day—trust me, it’s worth the effort!

Ingredients You’ll Need

Each ingredient in this Lemon Raspberry Cinnamon Rolls Recipe plays an important role, whether it’s adding flavor, texture, or that special tangy-sweet kick. When shopping, choosing fresh lemons and quality butter makes a noticeable difference, especially in a recipe this bright and rich.

Raspberries: Fresh is great here, but frozen works too—just thaw and drain excess water.
Granulated white sugar: You’ll find it in multiple places, so double-check quantities when prepping.
Cornstarch: Helps thicken the raspberry jam, giving you that perfect spreadable texture.
Whole milk: Warmed to about 110°F; this helps activate the yeast and gives the dough a tender crumb.
Active dry yeast: Make sure it’s fresh so your rolls rise beautifully—if it doesn’t foam when proofing, start over.
All-purpose flour: Spoon and level it for accuracy, or you might end up with a dough that’s too sticky or tough.
Salt: Balances the sweetness and enhances all those lovely flavors.
Eggs: Adds richness and moisture to the dough.
Vanilla extract: A little depth in flavor that pairs surprisingly well with lemon and raspberry.
Lemon zest: This is your star for brightness—freshly grated from about 4 lemons total in the recipe.
Unsalted butter: Softened, for richness in the dough and the filling.
Brown sugar: Adds a caramel note to the filling.
Fresh lemon juice: Keeps the filling lively and tart.
Heavy cream: Used to pour between rolls, it helps keep them moist and adds a creamy touch.
Cream cheese: Cold for the frosting to achieve that smooth, tangy finish.
Powdered sugar: For that perfectly sweet and creamy frosting texture.

Variations

One of the best parts about baking is making a recipe your own. With this Lemon Raspberry Cinnamon Rolls Recipe, I love to experiment with the fruit filling and the frosting to keep things exciting.

Berry Swap: I’ve swapped raspberries for fresh blueberries or strawberries when in season, and the rolls come out just as gorgeous and tasty.
Gluten-Free Version: Using a gluten-free all-purpose blend works well, though you might need to add a little xanthan gum for structure.
Less Sweet, More Tart: If you’re into that bright lemon zing without too much sugar, reduce the sugars in the filling and frosting by a quarter.
Extra Cinnamon: For a stronger cinnamon flavor, add a teaspoon more cinnamon to the filling mixture—makes it cozy without overpowering the lemon-raspberry combo.

How to Make Lemon Raspberry Cinnamon Rolls Recipe

Step 1: Make the Raspberry Jam

Start by cooking your raspberries with sugar and cornstarch in a small saucepan over medium heat. Stir constantly until the mixture thickens and simmers gently—this usually takes about 8-10 minutes. Let it cool completely so it spreads easily later; the jam is the sweet and tangy heart of these rolls, so don’t rush this step!

Step 2: Bloom the Yeast

Warm your milk to about 110°F—warm, but not hot or it’ll kill the yeast. Add 1 teaspoon sugar and sprinkle the yeast over the surface. Let it sit for 5-10 minutes until foamy and bubbly. This tells you the yeast is alive and ready to puff your rolls up nicely.

Step 3: Mix and Knead the Dough

In a large bowl, combine flour, salt, and sugar. In another bowl, whisk eggs, vanilla, lemon zest, and the softened butter. Add your yeast mixture and egg mixture to the dry ingredients and stir until mostly combined. Then knead on a floured surface for 8-10 minutes until the dough is smooth and elastic. I find using a stand mixer with a dough hook makes this step easier, but hand kneading works just fine if you don’t mind a bit of a workout.

Step 4: Let Dough Rise

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1¼ hours, or until doubled in size. This is when the magic happens—the dough becomes light and airy, setting the stage for fluffy cinnamon rolls.

Step 5: Prepare the Filling and Assemble

Mix the softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt until smooth. Roll out your risen dough into a large rectangle about 14×18 inches. Spread the lemon raspberry filling evenly, then dollop the raspberry jam over and gently spread just a bit, leaving some streaks of jam here and there for berry bursts. Pro tip: Keep the jam a little chunky—it adds a nice texture inside the rolls.

Step 6: Roll and Cut

Starting at the long edge, carefully roll the dough into a tight log. Use a sharp knife or dental floss to cut 12 even rolls. The less you squish the dough while cutting, the fluffier your rolls will stay. Place them into a greased 9×13-inch pan spaced just slightly apart—remember, they’re going to rise again.

Step 7: Second Rise and Bake

Cover the pan with plastic wrap and let the rolls rise for about 30-45 minutes until puffed. Before baking, pour the heavy cream evenly between each roll—that’s my secret for ultra-moist, tender rolls. Bake in a preheated 350°F (175°C) oven for 25-30 minutes until golden and bubbly. If edges brown too fast, tent with foil during the last 10 minutes.

Step 8: Make the Cream Cheese Frosting

While rolls bake, beat softened butter and cold cream cheese until fluffy. Gradually add powdered sugar, lemon zest, and raspberry jam until the frosting is smooth and spreadable. The cold cream cheese makes the frosting luxuriously creamy—a perfect counterbalance to the warm, citrusy rolls.

Step 9: Frost and Serve

Spread the frosting generously over the warm rolls right out of the oven so it melts into all the nooks and crannies. These Lemon Raspberry Cinnamon Rolls are best served fresh, warm, and gooey, ideal for a treat-yourself morning or impressing your brunch guests.

How to Serve Lemon Raspberry Cinnamon Rolls Recipe

The image shows several white bowls arranged neatly on a white marbled surface. In the top left, there is a large bowl filled with white flour. To its right, a white egg tray holds eight brown eggs. Below the flour is a small white bowl with granulated sugar, next to a small bowl with shredded yellow cheese. Below the cheese are raspberries in a white bowl, and beside them, a bowl with cream cheese or butter, creamy and smooth. Near the center is a white bowl filled with thick white cream or sour cream. To the right is a glass bowl containing milk or cream. Near the bottom right, there is a pile of white blocks that look like cream cheese or butter in another white bowl. Finally, a small white bowl with brown powder or spice, and another bowl with dark jam completes the layout, all sitting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off these rolls with a sprinkle of fresh lemon zest and a few fresh raspberries on top to amp up the color and flavor. A light dusting of powdered sugar also adds a pretty, bakery-style touch—and it makes them feel extra special when you have company.

Side Dishes

Pair these rolls with a simple green salad or a bowl of fresh fruit to balance the indulgence. For drinks, hot tea with lemon or a creamy latte really complement the flavors without overwhelming those bright citrus notes.

Creative Ways to Present

For birthdays or special brunches, I arrange the rolls in a circle on a pretty platter, topping the middle space with extra raspberries and small lemon slices. You can even drizzle additional raspberry jam thinned with a little lemon juice over the top for a glossy finish that’s stunning to look at.

Make Ahead and Storage

Storing Leftovers

These rolls keep well for up to 3 days in an airtight container at room temperature. I recommend storing them without frosting if you’re saving them for a day or two and then adding the frosting fresh before serving—it just tastes better that way and avoids any sogginess.

Freezing

I’ve frozen the unbaked rolls after cutting and placing them in their pan, tightly wrapped with plastic and foil. When I want fresh rolls, I let them thaw and rise before baking. You can also freeze fully baked rolls (frosted or not) but thaw and gently warm them to revive that fresh-baked texture.

Reheating

To reheat leftover rolls, I wrap one or two in a damp paper towel and microwave for 20-30 seconds. This helps soften the bread without drying it out. Alternatively, popping them in a low oven (300°F) for 10 minutes works well if you prefer a slightly crisp exterior.

FAQs

Can I use frozen raspberries for the jam in this Lemon Raspberry Cinnamon Rolls Recipe?

Absolutely! Frozen raspberries work well if fresh aren’t available. Just be sure to thaw them first and drain any excess liquid before cooking the jam to prevent it from becoming too watery.
How do I know when the dough has risen enough?

The dough is ready when it doubles in size and you can gently poke it with your finger, leaving an indentation that springs back slowly. If it deflates quickly, give it more time to rise.
Can I make the lemon raspberry filling ahead of time?

Yes! You can prepare the filling up to two days in advance and keep it refrigerated in an airtight container. Bring it to room temperature before spreading so it’s easy to work with.
What’s the best way to get soft, fluffy cinnamon rolls?

Be patient with your dough rising times, proof the yeast properly, and use warm milk—not hot. Adding the heavy cream between the rolls before baking also helps keep them moist and tender.
Can I omit the cream cheese frosting?

You can, but the cream cheese frosting really elevates the Lemon Raspberry Cinnamon Rolls Recipe by adding tangy creaminess that balances the sweet and citrus flavors. If you want, a simple lemon glaze or powdered sugar dusting can be a lighter alternative.

Final Thoughts

Whenever I bake this Lemon Raspberry Cinnamon Rolls Recipe, it feels like a little burst of happiness is taking shape in my kitchen. The way the tartness of the lemon mingles with juicy raspberry and warm cinnamon feels like a hug in the form of baked goods. I can’t recommend these enough if you want a recipe that’s both impressive and approachable. So grab your lemons and raspberries, roll up your sleeves, and get ready to fill your home with the smell of sunshine—your tastebuds will thank you!