Lemon Raspberry Cinnamon Rolls

This recipe for raspberry-filled lemon cinnamon rolls is going to be a new favorite way to enjoy this age-old breakfast treat. The best part about this version is that it only makes one pan-full, so there’s no stress about where to store any extras. If you’re in the mood for an elevated and slightly more unique cinnamon roll, then these are the ones to try!

Why this recipe works.

There is nothing like a homemade cinnamon roll. Growing up, I would rate breakfast and the person who made them on the cinnamon roll. We always know who has the best ones. This recipe allows you to make the best cinnamon rolls with a unique twist. The dough is simple, with just the right amount of butter to help the dough become tender and easy to work with. The recipe makes one pan of rolls which gives just the right amount for a family or can be doubled for more. The twist comes in the filling. After the classic butter and cinnamon raspberry jam is spread over the dough for a bright fruit-filled center. The result is a perfect cinnamon roll with a fresh take that will leave you the best cinnamon roll maker.

Everything you’ll need to make this recipe.

• Whole milk tenderizes the dough and adds more flavor than water would. The fat and lactose in milk help tenderize and sweeten the cinnamon roll for a perfect texture.
• Butter is used in the dough for a soft texture, and it is spread in the center for the iconic flavor a cinnamon roll deserves.
• All-purpose flour, also called plain flour, is the happy median between pastry flour and bread flour. The flour will give the correct structure to the dough and hold up to the filling.
• Instant yeast does not need to be proofed in water and instead is added directly to the mixture with the dry ingredients. The yeast measures the same as traditional active dry yeast.
• Raspberry jam is used in the center of the roll for a bright pop of flavor. Both seed and seedless varieties of jam can be used.

Here’s how to make this recipe.

1. Prepare the dough. In the bowl of a stand mixer, add the milk, butter, sugar, salt, beaten eggs, flour (reserving about ¼ cup), and instant yeast. Place the bowl onto the stand mixer fitted with the dough hook attachment and begin mixing. After a few minutes of mixing, stop the mixer and check the texture of the dough. If it is wet and does not look like a traditional dough, add in the reserved flour and continue mixing. It is fully mixed when the dough sticks to the dough hook and clears the sides of the mixing bowl.

2. Let the dough rise. Once the dough has been mixed fully, place a small amount of flour on your work surface, remove the dough from the bowl, and begin kneading it. After a bit of kneading, place some neutral oil in a medium-sized bowl and place the dough in the bowl, turning it to ensure both sides of the dough are coated in the oil. Lay a towel on top and place the dough in a warm spot to rise until doubled in size, about 1 to 1 ½ hours.

3. Roll out and fill the dough. Once the dough has risen and is doubled in size, flour your work surface again, and begin rolling out the dough. Roll the dough into a rectangle, working from the inside out. Once the rectangle is approximately 9 inches by 12 inches, brush it with melted butter along with the inside of the baking dish. Separately, combine the raspberry jam and lemon zest in a small bowl. Mix those together and then spread the combination on the butter dough. Sprinkle the top with cinnamon. Roll the dough up lengthwise, creating the iconic cinnamon roll circle, and pinch the seam. Slice the log into eight pieces and place each one in the baking dish. Let the rolls rise for another 45 minutes.

4. Bake the rolls. Once the dough has risen for a second time, place the baking pan in the preheated 350°F oven and bake for 20 to 25 minutes. The tops of the rolls will get golden brown. Once baked, remove them from the oven and let them cool slightly before frosting.

5. Prepare the frosting. In a medium bowl, add the room-temperature cream cheese and mix it together to soften it even more. Then add the butter, vanilla extract, lemon juice, salt, and powdered sugar. Mix everything together until well-combined. Then spread the frosting on top of the slightly warm cinnamon rolls.

These pro tips will make this recipe a success.

• When preparing the dough, make sure that your milk is slightly warm. You can either microwave the milk for a few seconds to bring it up to room temperature or leave it out on the counter for a short period of time. Having milk that is slightly warm will activate the instant yeast and make the overall rising of the dough faster.
• Your dough will mix better if you beat the eggs before adding them to the bowl of the stand mixer. While a stand mixer does a good job at mixing, having the eggs already beaten before the mixer even begins to do its job will prevent uneven mixing.
• When adding the flour to the dough, make sure to reserve ¼ cup of the stated amount of flour. Doing so will allow you some control over the texture of the dough and ensures that too much dough is not added. It’s best to add less dough to begin with, then have the ability to add additional amounts as needed when you see how the dough is coming together.
• The dough is ready to remove from the mixer when it clears the sides of the bowl and is slightly tacky but has a smooth texture. You can then knead it a few times by hand with a bit of flour on your work surface before letting it rise.
• To prevent a thin dough, make sure to roll from the inside out. Place your rolling pin in the middle of the dough and push away from yourself. Then reposition it to the center of the dough again and pull back toward yourself. Turn the dough and repeat these steps until the dough has formed a rectangular shape.
• For the frosting, if you sift your powdered sugar, you will have a much smoother cream cheese frosting without the potential for pockets of unmixed sugar. It’s an extra step, but it makes for an even better cinnamon roll.

You’ll love these other breakfast recipes.

• Brioche cinnamon rolls
• Cinnamon roll cookies
• Ultimate cinnamon rolls
• Cinnamon roll muffins
• Easter morning cinnamon rolls
• French toast muffins
• Ham and cheese croissant egg casserole
• Potato and asparagus quiche
• Overnight blueberry French toast
• Baked oatmeal
• Classic blueberry coffee cake
• Grandma’s coffee cake