If you are looking for a bright, irresistible treat that balances sweet, tangy, and cozy all in one bite, this Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe is the answer to your morning (or anytime) cravings. Imagine soft, tender cinnamon rolls bursting with a fresh lemon zing and luscious raspberry filling, all topped with a luxuriously creamy frosting swirled with more fruity goodness. It’s the perfect blend of classic comfort and vibrant flavor that transforms a simple pastry into something truly memorable and dazzling.
Ingredients You’ll Need
Each ingredient for this recipe plays a vital role in creating the perfect texture, rich flavor, and beautiful color. From fresh raspberries to zesty lemon and creamy butter, these simple staples come together to elevate your cinnamon rolls to bakery-level brilliance in your own kitchen.
- Fresh raspberries: Provide natural sweetness and tang, essential for the signature raspberry filling and jam.
- Granulated white sugar: Balances tartness and helps with caramelization in the filling and dough.
- Cornstarch: Thickens the raspberry sauce for a smooth, spreadable consistency.
- Whole milk (warmed): Activates the yeast and makes the dough tender and soft.
- Active dry yeast: Key for the dough to rise beautifully and become light and fluffy.
- All-purpose flour: The structure base, giving the rolls that perfect chewiness.
- Salt: Enhances all the flavors and balances sweetness.
- Eggs: Add richness and a tender crumb to the dough.
- Vanilla extract: Adds subtle aromatic sweetness.
- Lemon zest and juice: Infuse a bright citrus punch inside the rolls and the frosting.
- Unsalted butter (softened): Makes the dough rich and the filling decadent.
- Brown sugar: Adds depth and caramel notes to the filling.
- Raspberry jam: Concentrates the raspberry flavor and adds moisture.
- Heavy cream: Moistens the rolls during baking for softness.
- Cream cheese: The star of the frosting, delivering tang, creaminess, and balance.
- Powdered sugar: Sweetens and lightens the cream cheese frosting.
How to Make Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Raspberry Jam
Begin by cooking your fresh raspberries gently over medium heat while mashing occasionally to release their juices; this creates a vibrant raspberry base. Strain the seeds for a silky texture and thicken the liquid with sugar and cornstarch to make a luscious jam that will be used both inside the rolls and in the frosting.
Step 2: Bloom the Yeast
Warm the whole milk to about 110°F and stir in the yeast along with a pinch of sugar. Wait for it to get foamy—this confirms the yeast is alive and ready to give your rolls that perfect rise.
Step 3: Combine the Dry Ingredients
Mix the flour, salt, and sugar in a stand mixer bowl to create the dry foundation of your dough. This ensures even distribution of salt and sweetness, which are key to flavor and gluten formation.
Step 4: Add the Wet Ingredients
Incorporate the eggs, vanilla extract, lemon zest, and softened butter to the dry mix. These ingredients bring richness, aromatic depth, and the signature lemon burst vital to the rolls.
Step 5: Mix and Knead the Dough
Pour in the yeast mixture and blend everything until combined. Switch to a dough hook and knead for 7-10 minutes until the dough is smooth, elastic, and springs back when pressed. Add a little extra flour if the dough is sticky, so it’s manageable but still soft.
Step 6: First Rise
Shape the dough into a ball, cover it, and let it rest in a warm spot for about 1 to 1 ½ hours. You want it to double in size—this step is crucial for fluffy cinnamon rolls!
Step 7: Make the Lemon Raspberry Filling
While the dough is rising, mix softened butter, brown and white sugars, lemon zest and juice, salt, and part of the raspberry jam into a smooth, spreadable filling bursting with flavor.
Step 8: Prepare Your Baking Dish
Grease a 9×13 inch casserole dish to keep your rolls from sticking and give them a lovely crust on the bottom during baking.
Step 9: Roll and Fill the Dough
Punch down the dough, roll it out into an 18×12 inch rectangle, and spread the lemon raspberry filling evenly over the surface. This careful layering creates the beautiful swirls packed with zesty, fruity goodness.
Step 10: Shape the Rolls
Roll the dough tightly into a log, trim the ends for neatness, and slice into 12 equal portions. Using floss or a sharp knife helps keep the sides smooth and prevents squishing the rolls.
Step 11: Prepare for Proofing
Arrange the rolls in the baking dish and pour heavy cream between them to keep the dough moist while baking. Cover and let them proof again for about an hour until doubled in size.
Step 12: Preheat the Oven
Set your oven to 350°F about 15 minutes before baking to ensure a perfect environment for golden cinnamon rolls.
Step 13: Bake the Rolls
Bake for 22 to 25 minutes until the rolls are a beautiful light golden color, signaling that they are soft, cooked through, and ready for frosting.
Step 14: Make the Cream Cheese Frosting
Beat softened butter until fluffy, add cold cream cheese, then gradually mix in powdered sugar. Enhance with lemon zest and raspberry jam for that incredible fruity tang that complements the rolls perfectly.
Step 15: Frost and Serve
Let the rolls cool just 5 minutes before spreading on the luscious cream cheese frosting while still warm. This step lets the frosting melt slightly into the swirls, making every bite heavenly.
How to Serve Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
Top your rolls with fresh lemon zest or a few whole raspberries for an extra pop of color and zing. A light dusting of powdered sugar can also add a delicate, snowy finish that looks almost too pretty to eat.
Side Dishes
Serve your cinnamon rolls with a cup of freshly brewed coffee or a bright herbal tea to balance the sweetness. For brunch, pair them with a fresh fruit salad or lightly whipped cream to complement the rich, fruity flavors.
Creative Ways to Present
For a fun twist, present your rolls in individual ramekins or mini cast-iron skillets to impress guests. You can also drizzle extra raspberry glaze on top or add edible flowers for a sophisticated touch that makes the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Cool your rolls completely and store them in an airtight container at room temperature for up to two days. They taste great slightly warmed or even cold if you love that dense texture.
Freezing
The rolls freeze beautifully either before baking (after slicing) or after baking and frosting. Wrap tightly in plastic wrap and then foil to prevent freezer burn for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat rolls gently in a microwave for about 20-30 seconds or warm them in a 350°F oven for 10 minutes wrapped loosely in foil. This refreshes their soft texture and lets the frosting melt into every spiral.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! If using frozen raspberries, just allow a few extra minutes to cook them down until they break apart and become liquidy. They still create a delicious filling though fresh berries offer a brighter flavor.
Is it necessary to proof the yeast?
Yes, blooming the yeast in warm milk with sugar activates it to ensure your dough rises properly and develops that tender, fluffy crumb classic to cinnamon rolls.
Can I make the dough by hand?
Definitely! Kneading by hand takes a bit more elbow grease but the process and timing remain the same. Just knead on a floured surface until smooth and elastic, about 10-12 minutes.
How do I prevent the cinnamon rolls from drying out?
Pouring room temperature heavy cream between the rolls before baking creates moisture and softness. Also, store leftovers properly or reheat gently to keep them tender.
Can I substitute cream cheese frosting with something else?
While cream cheese frosting is perfect here, a simple lemon glaze made with powdered sugar, lemon juice, and zest also works wonderfully for a lighter topping.
Final Thoughts
This Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe is one of those special creations that feels both nostalgic and excitingly new. The balance of lemon brightness, sweet raspberries, and cozy cinnamon wrapped in soft dough with creamy frosting will win over your taste buds and anyone lucky enough to share these rolls. Don’t hesitate to dive in and make these luscious rolls your own new favorite indulgence—you’ll be thrilled you did!
Print
Lemon Raspberry Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the sweet and tangy flavors of these Lemon Raspberry Cinnamon Rolls, featuring a luscious raspberry jam filling paired with zesty lemon and a creamy lemon-raspberry cream cheese frosting. Perfectly soft and fluffy with a golden crust, these homemade rolls are an irresistible treat for breakfast or dessert.
Ingredients
Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
- 1/4 cup (80 g) reserved raspberry jam for filling
- 2 tbsp (40 g) reserved raspberry jam for frosting
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)
Between the Rolls
- 1/4 cup (60 ml) heavy cream, at room temperature
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: 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 until you 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.
- Bloom 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, indicating yeast activation.
- Prepare Dry Ingredients: In a stand mixer bowl fitted with a whisk attachment, thoroughly mix the flour, salt, and 2 tbsp sugar.
- Add Wet Ingredients: Add the whisked eggs, vanilla extract, lemon zest, and softened butter to the dry mixture and mix until incorporated.
- Combine and Knead Dough: Pour in the yeast mixture and blend until combined. 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 the 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 out 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.
- Form 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.
- Arrange and Proof: 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. Mix on low speed then increase to high until frosting is fluffy.
- Frost Rolls: Allow rolls to cool for 5 minutes after baking, then spread cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- Use fresh raspberries for the best flavor, but frozen can be used if thawed and cooked slightly longer.
- Ensure milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- Adding flour slowly when kneading helps prevent the dough from becoming too dry or stiff.
- Letting the rolls proof until doubled ensures a soft, fluffy texture after baking.
- The heavy cream poured between the rolls helps keep them moist and tender during baking.
- For easier cutting, use unflavored floss or a serrated knife to slice the rolls evenly.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently before serving to restore softness and warmth.
