Get ready to delight your taste buds with this irresistibly scrumptious Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe! Imagine the zesty brightness of fresh lemon zest mingling with juicy raspberries, all wrapped up in soft, fluffy cinnamon-sweetened dough and topped with a rich, tangy cream cheese frosting. These rolls transform an ordinary morning into a celebration, making every bite a perfectly balanced dance of tartness, sweetness, and spice. Whether it’s a weekend treat or a special occasion, this recipe promises smiles and satisfied sighs all around.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing a unique element to the rolls—from the fresh raspberries bursting with natural fruitiness to the warm spices and silky frosting that complete the experience.
- Raspberries (12 oz / 340 g): Fresh or frozen, these provide a natural tartness and vibrant color that brightens the filling.
- Granulated white sugar (multiple amounts): Used for sweetness in the dough, filling, and blooming yeast to activate flavor.
- Cornstarch (1/2 tsp): A little magic that thickens the raspberry jam for the perfect spreadable texture.
- Whole milk (1 1/4 cups / 300 ml): Warmed to activate the yeast, it adds tenderness to the dough.
- Active dry yeast (2 1/4 tsp): The secret to those soft, fluffy, and risen rolls we all adore.
- All-purpose flour (4 3/4 cups / 593 g): The foundation of the dough, giving it structure.
- Salt (1 1/2 tsp + 1/4 tsp): Balances flavor and enhances the sweetness and citrus notes.
- Eggs (2, whisked): Adds richness and helps bind the dough together.
- Vanilla extract (1/2 tbsp): Brings warmth and depth to the dough’s flavor.
- Lemon zest (total 2 1/2 tbsp): Bursts of citrusy brightness throughout the rolls and frosting.
- Unsalted butter (1 1/2 cups / 336 g total, softened): Used in dough, filling, and frosting, it ensures a rich texture and luscious crumb.
- Brown sugar (1/2 cup / 110 g): Adds a deep, caramel-like sweetness to the filling layer.
- Fresh lemon juice (1 tbsp): Lifts the filling with tangy freshness.
- Raspberry jam (1/4 cup + 2 tbsp / 40 g + 20 g): Made from the cooked raspberries; some goes in the filling and some to flavor the frosting.
- Heavy cream (1/4 cup / 60 ml): Poured between the rolls for extra moisture and tender crumb.
- Cream cheese (6 oz / 170 g cold): The silky base of the indulgent frosting.
- Powdered sugar (1 cup / 130 g): Sweetens and thickens the cream cheese frosting to perfection.
How to Make Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Raspberry Jam
Start by cooking raspberries in a saucepan until they break down and become juicy. Passing the mixture through a sieve removes seeds for a smooth jam. Then, thicken this vibrant raspberry liquid with sugar and cornstarch until luscious. Reserving portions for both filling and frosting ensures your rolls burst with authentic berry flavor at every bite.
Step 2: Activate the Yeast
Combine warm milk, yeast, and a little sugar, and let it rest until foamy. This bloom signals your yeast is alive and ready to create that oh-so-soft dough we all crave.
Step 3: Mix Dry Ingredients
In your mixer bowl, whisk together flour, salt, and sugar. This mixture lays the foundation for the dough’s perfect texture and balanced flavor.
Step 4: Add Wet Ingredients
Incorporate whisked eggs, vanilla, lemon zest, and softened butter into the dry ingredients, creating a fragrant, rich base for your dough.
Step 5: Combine and Knead Dough
Pour in the yeast mixture, then switch to a dough hook and knead for several minutes. The dough should come away from the bowl edges, soft, supple, and springy—a key sign it’s well developed.
Step 6: First Rise
Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot until doubled. Patience here means light, airy rolls later.
Step 7: Make the Lemon Raspberry Filling
Blend softened butter with sugars, lemon zest, juice, salt, and some of the homemade raspberry jam for a luscious spread that will shine inside each roll.
Step 8: Prepare Your Baking Dish
Grease a 9×13 inch casserole dish so your rolls bake perfectly without sticking or losing their shape.
Step 9: Roll Out Dough and Spread Filling
Punch down the risen dough and roll it out into a big rectangle. Spread the vibrant lemon raspberry filling evenly across the surface—this will make every bite a revelation.
Step 10: Shape and Cut Rolls
Roll the dough like a jelly roll, trim edges, and cut into 12 even rolls. Using floss or a sharp knife helps keep your swirls neat and tidy.
Step 11: Arrange and Proof
Place rolls in your baking dish, pour heavy cream between them for softness, cover, and let rise again until doubled—this part makes them beautifully fluffy.
Step 12: Preheat Oven
About 15 minutes before baking, warm your oven to 350°F (175°C) for an even, golden bake.
Step 13: Bake the Rolls
Bake until light golden brown, filling your kitchen with the warm, citrus-spiced aroma of fresh-baked goodness.
Step 14: Make the Cream Cheese Frosting
Whip butter until fluffy, mix in cold cream cheese, then sift in powdered sugar gradually. Finally, fold in lemon zest and raspberry jam for a tangy-sweet topping that’s pure heaven.
Step 15: Frost and Enjoy
Let the rolls cool for a few minutes before smothering them in the cream cheese frosting. Serve warm to enjoy the ultimate melt-in-your-mouth experience that’s the highlight of this Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe.
How to Serve Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
For an eye-catching touch, sprinkle a bit of extra lemon zest or fresh raspberries on top of the frosting. These simple garnishes not only add sparkle but enhance the refreshing flavors of the rolls.
Side Dishes
Pair these rolls with a cup of freshly brewed coffee or a pot of herbal tea. If you want to make a brunch spread, fresh fruit salad or scrambled eggs complement the sweet and tangy profiles exceptionally well.
Creative Ways to Present
Serve your cinnamon rolls directly from the baking dish for a cozy, casual vibe, or plate individual rolls on pretty dessert plates garnished with mint leaves and a drizzle of raspberry sauce. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls sealed tightly in an airtight container at room temperature for up to 2 days to maintain their softness and flavor without drying out.
Freezing
To freeze, wrap unbaked rolls tightly or freeze baked rolls in an airtight container. Thaw overnight in the fridge before reheating for fresh-from-the-oven taste whenever you want a quick indulgence.
Reheating
Warm individual rolls in the microwave for 20-30 seconds or pop them in a preheated oven at 300°F (150°C) for 10 minutes to revive their fresh-baked softness. Then apply extra frosting if desired and enjoy!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well and just require a slightly longer cooking time in step 1 to break down properly. They make the jam equally flavorful and vibrant.
Is it necessary to use whole milk?
Whole milk provides the best richness and tenderness for the dough, but you can substitute 2% milk in a pinch. Avoid skim milk as it may affect the dough’s softness.
Can I prepare the dough the night before?
Yes! After kneading, cover the dough bowl tightly and refrigerate overnight. Let it come to room temperature and rise before rolling out for best results.
What if I don’t have cornstarch for the raspberry jam?
You can substitute with arrowroot powder in equal amounts or simmer the raspberry liquid a bit longer to naturally reduce it, though cornstarch gives a perfect smooth jam texture.
How should I store leftover cream cheese frosting?
Keep leftover frosting in an airtight container in the fridge for up to 3 days. Bring it to room temperature and give it a quick stir before spreading again.
Final Thoughts
There’s truly nothing like the joyful sweetness and bright citrus notes in this Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe. Each step is a little love letter to your taste buds, delivering soft, flavorful rolls that feel like a warm hug on a plate. Treat yourself and loved ones to baking these heavenly rolls because happiness really does start with a roll of dough, a handful of raspberries, and that luscious cream cheese frosting. You’re going to adore every bite!
Print
Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cinnamon Rolls combine a tender, soft dough infused with lemon zest and vanilla, filled with a luscious lemon-raspberry filling and topped with a creamy lemon-raspberry cream cheese frosting. Perfect for a decadent breakfast or brunch treat that balances citrus brightness with sweet berry notes.
Ingredients
Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
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
Filling
- 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)
Additional Ingredients for Baking and Finishing
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
- 6 tbsp (84 g) unsalted butter, very softened (for frosting)
- 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: Add raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally until raspberries break down and become liquidy (10 minutes if frozen). Pass the mixture through a sieve to remove seeds, pressing to extract juice. You should have about 3/4 cup (180 ml) liquid. Return liquid to the pan off heat and whisk in sugar and cornstarch. Heat over medium for 10-13 minutes until thickened. Remove from heat, reserving 2 tbsp (40 g) jam for frosting and 1/4 cup (80 g) for filling.
- Activate Yeast: In a small bowl, combine warm whole milk (110°F/43°C), active dry yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy on top.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix the flour, salt, and 2 tbsp sugar together thoroughly.
- Add Wet Ingredients: Add whisked eggs, vanilla extract, lemon zest, and softened butter to the dry mixture. Mix until incorporated.
- Combine Yeast Mixture: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until dough pulls away from bowl edges, forms a ball, and springs back when pressed. Add flour 1 tbsp at a time if dough is too sticky.
- First Rise: Shape dough into a ball, place in a large greased bowl. Cover with plastic wrap or towel and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Prepare Filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup raspberry jam until smooth and well combined.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish and set aside.
- Roll Dough: Punch down risen dough to release air, remove from bowl and roll out on a lightly floured surface to an 18×12 inch rectangle, about 1/4 inch thick. Spread lemon raspberry filling evenly over dough.
- Shape Rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends for evenness. Cut into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
- Second Rise: Arrange rolls in the prepared dish. Pour room temperature heavy cream evenly between the rolls. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size.
- Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (175°C).
- Bake Rolls: Bake rolls for 22-25 minutes until light golden brown.
- Make Frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar on low speed, mixing until incorporated. Add lemon zest and 2 tbsp raspberry jam and mix on low then high speed until frosting is fluffy.
- Frost and Serve: Allow rolls to cool for 5 minutes after baking, then spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- You can use frozen raspberries but increase the cooking time to 10 minutes when making the jam.
- Make sure the milk for activating yeast is warm (about 110°F/43°C) but not too hot to avoid killing the yeast.
- If the dough feels sticky after kneading, add flour a tablespoon at a time until manageable but try to keep the dough soft for tender rolls.
- Using unflavored dental floss to cut the rolls prevents squashing the dough compared to a knife.
- Proof the rolls fully to ensure they are fluffy and soft after baking.
- Room temperature heavy cream poured between rolls helps keep them moist during baking.
- For best flavor, use fresh lemon zest and juice from ripe lemons.
- The frosting combines tangy cream cheese with a hint of raspberry for a perfect finishing touch.
