Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
I can’t tell you how much joy this Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe brings to my mornings! The zingy lemon zest paired with sweet-tart raspberry jam gives these cinnamon rolls a bright, fresh twist you don’t get with your average sticky bun. Plus, the cream cheese frosting swirled with raspberry jam? It’s pure velvet on top, making every bite melt-in-your-mouth irresistible.
These rolls are perfect for weekend brunches when you want something a little special without feeling overwhelmed by complicated baking. I promise, if you follow along, you’ll wow your family or guests with something that looks fancy but is totally doable. It’s that cozy-meets-luxe treat that turns any morning into a celebration.
Ingredients You’ll Need
This recipe is all about balancing fresh, tangy lemon with juicy raspberries and a touch of sweetness. When choosing your ingredients, the freshest lemons and good-quality raspberries really make the flavors pop.
- Raspberries: Fresh if you can find them, but frozen work in a pinch for the jam.
- Granulated white sugar: Sweetens both the jam and dough – be precise for a balanced flavor.
- Cornstarch: Thickens the raspberry jam so it’s perfect for spreading.
- Whole milk: Warmed to about 110°F—this wakes up the yeast beautifully.
- Active dry yeast: The magic behind fluffy rolls, make sure it’s fresh for good rise.
- All-purpose flour: Spoon and level for accurate measurement—too much flour means dense rolls.
- Salt: Enhances all the flavors; don’t skip it.
- Eggs: Gives richness and structure to the dough.
- Vanilla extract: Adds a subtle depth that balances the lemon.
- Lemon zest: The star player—adds that bright citrus punch.
- Unsalted butter: Used softened for mixing in, helps with tenderness and flavor.
- Brown sugar: Adds a caramel-like sweetness in the filling.
- Fresh lemon juice: For tanginess in the filling that cuts through the sweetness.
- Heavy cream: Poured between rolls for extra richness and moisture.
- Cream cheese: Chilly and softened, key to that luscious frosting.
- Powdered sugar: Smooth sweetness in the frosting.
Variations
I love tweaking this Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe depending on the season or my mood. They’re pretty flexible, so feel free to make them your own!
- Berry swap: I’ve tried blueberry or strawberry in place of raspberries with tasty results, especially with a pinch of cinnamon in the filling.
- Gluten-free: Using a gluten-free blend works if you’re careful with dough consistency—expect a slightly different texture but still delicious.
- Less sweet: If you prefer your rolls less sugary, cut back on the brown sugar in the filling and use less frosting.
- Vegan version: I haven’t fully tested this, but swapping dairy for plant-based milk and butter, and using a flax egg, could be a fun experiment!
How to Make Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Make the Raspberry Jam
Start with fresh or thawed raspberries in a small saucepan. Add sugar and cornstarch, then cook over medium heat, stirring frequently. This helps the jam thicken and sweeten just right—it usually takes about 10 minutes. Once thickened, let it cool to room temperature. This jam is a game-changer in the filling and frosting, so don’t skip it!
Step 2: Prep the Dough
Warm your milk to about 110°F—you want it warm enough to activate your yeast, but not too hot or it will kill it. Sprinkle the yeast and a teaspoon of sugar over the warm milk and let it bloom until foamy, about 5-7 minutes. Meanwhile, whisk your eggs, and combine flour, salt, and sugar in a large bowl.
When the yeast mixture is ready, add it along with eggs, vanilla, and lemon zest to the flour mix. Then add that softened butter and knead either by hand or with a stand mixer until you get a smooth, elastic dough—about 8-10 minutes. Let it rise covered in a warm spot until doubled in size, usually about an hour.
Step 3: Prepare the Filling and Roll
Mix your softened butter with brown and white sugars, lemon zest, lemon juice, and salt to create a luscious filling. Punch down your dough and roll it out into a large rectangle on a lightly floured surface. Spread the filling evenly, sprinkle spoonfuls of raspberry jam across the top, then roll tightly from the long edge. Cut into even rolls and place them close together in a greased baking dish.
Before baking, pour heavy cream evenly between the rolls—this is a trick to keep the rolls super moist and tender while baking.
Step 4: Bake and Frost
Bake your rolls at 350°F (175°C) for 25-30 minutes, or until golden brown and puffed. While they’re baking, mix softened butter, cream cheese, powdered sugar, lemon zest, and raspberry jam to create the frosting. Spread it generously over the warm rolls right after they come out of the oven—you’ll want that frosting to melt tantalizingly into every swirl.
How to Serve Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
I usually sprinkle a little extra fresh lemon zest or a few whole raspberries on top before serving. It adds that fresh pop of color and zing that makes these cinnamon rolls look as stunning as they taste.
Side Dishes
A hot cup of coffee or a chamomile tea pairs wonderfully with these sweet and tart rolls. For a brunch spread, I like adding fresh fruit salad or crispy bacon for a contrast in textures and flavors.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these rolls in a flower pattern on a round baking dish and decorated with edible flowers. It’s always a showstopper! You could also drizzle some extra raspberry sauce on top for a truly gourmet touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover rolls in an airtight container at room temperature for up to two days. If your kitchen is warm, I’d move them to the fridge so the cream cheese frosting doesn’t spoil. Before storing, make sure the rolls are fully cooled to prevent sogginess.
Freezing
I often freeze unbaked rolls after shaping them. I wrap the pan tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and let rise again before baking. This way, you can enjoy fresh cinnamon rolls anytime with almost no effort!
Reheating
To reheat, warm them in a 300°F oven for about 10 minutes or until the rolls are warmed through. If you like, add a spoonful of extra cream cheese frosting on top before serving to revive that fresh-baked feel.
FAQs
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Can I use frozen raspberries for the jam?
Yes, frozen raspberries work great! Just thaw them first and drain any excess liquid before cooking the jam. This helps achieve the right thickness and flavor for your Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe.
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How do I know when the rolls are done baking?
The rolls should be golden brown on top and puffed up. You can also gently check if the center roll springs back when pressed lightly. If you have a kitchen thermometer, the internal temperature should be around 190°F.
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise, then refrigerate it overnight. Just bring it back to room temperature and allow it to finish rising before shaping your rolls.
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Why is my dough sticky and hard to handle?
If your dough feels sticky, it might need a little more flour. Add a tablespoon at a time while kneading, but be careful not to add too much or the rolls could turn out dense.
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Can I skip the cream cheese frosting?
You can, but the cream cheese frosting is what ties the flavors together and adds richness. If you want a lighter version, try a simple lemon glaze with powdered sugar and lemon juice instead.
Final Thoughts
This Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe always reminds me that a little effort in the kitchen can turn ordinary ingredients into something truly magical. Every time I bake these, the house fills with that uplifting citrus aroma and the joy of sharing something special with the people I love. Trust me, once you try these, it’s hard to go back to plain cinnamon rolls. So grab your lemons and raspberries, and let’s get rolling!
Print
Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including rising time)
- Yield: 12 rolls 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cinnamon Rolls combine the zesty brightness of lemon with the sweet tartness of homemade raspberry jam, wrapped in a soft, buttery dough and topped with a luscious cream cheese frosting. Perfect for a special breakfast or brunch treat, this recipe includes making your own raspberry jam and infusing every layer with fresh lemon zest for a vibrant and flavorful twist on the classic cinnamon roll.
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 Dough:
- 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 Raspberry Jam: In a medium saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and raspberries break down, about 10-15 minutes. Remove from heat and set aside to cool.
- Bloom Yeast: Warm the milk to about 110°F (43°C). In a small bowl, combine the warm milk, 1 tsp sugar, and active dry yeast. Stir lightly and let it bloom for 5-10 minutes until foamy.
- Prepare Dough: In a large mixing bowl, whisk together flour, salt, and 2 tbsp sugar. Add the yeast mixture, whisked eggs, vanilla extract, lemon zest, and softened butter. Mix until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare Filling: In a bowl, mix together softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup of the prepared raspberry jam until well combined.
- Assemble Rolls: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×20 inches (40×50 cm). Spread the filling evenly over the dough, leaving a small border around the edges. Drizzle or dollop 1/4 cup of raspberry jam over the filling. Starting from the long edge, roll the dough tightly into a log. Cut the roll into 12 even pieces.
- Second Rise: Arrange the rolls cut side up in a greased baking dish, leaving some space between them to expand. Pour the heavy cream around the rolls to keep them moist and add richness. Cover and let rise for another 45 minutes to 1 hour until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Make Frosting: While the rolls bake, beat together softened butter and cold cream cheese until smooth. Add powdered sugar, lemon zest, and raspberry jam and beat until fluffy and combined.
- Frost Rolls: Remove rolls from the oven and let them cool slightly for 10 minutes. Spread the lemon raspberry cream cheese frosting generously over the warm rolls. Serve immediately for best flavor and texture.
Notes
- Ensure milk is not too hot to prevent killing the yeast; about 110°F (43°C) is ideal.
- Use fresh lemons for zest and juice to maximize vibrant flavor.
- If unable to bake immediately after the second rise, rolls can be refrigerated overnight and baked the next day.
- For extra lemon flavor, add a bit more zest to the frosting or filling if desired.
- These rolls are best enjoyed the day they are baked but can be stored in an airtight container for 2-3 days.
Keywords: lemon rolls, raspberry cinnamon rolls, lemon raspberry cinnamon rolls, homemade cinnamon rolls, lemon dessert rolls, raspberry jam rolls, cream cheese frosting rolls
