Name: Raspberry Lemon Sweet Rolls
Prep time: 25 min
Cook time: PT-486497H45S
Total time: PT-486497H45S
Cuisine: American-inspired
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; ½ teaspoon salt; 2 ¼ teaspoons (1 packet) instant yeast; ½ cup warm milk (about 110 °F/43 °C); ¼ cup melted butter; 1 large egg, room temperature; Filling:; 1 cup fresh or frozen raspberries; 1 tablespoon lemon zest; ¼ cup granulated sugar; 1 tablespoon cornstarch; Glaze:; 1 cup powdered sugar; 2–3 tablespoons fresh lemon juice; ½ teaspoon lemon zest; 1–2 tablespoons milk (optional, for thinning)

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Raspberry Lemon Sweet Rolls are soft, pillowy rolls filled with a vibrant swirl of tart raspberries and fresh lemon zest, then topped with a luscious lemon glaze. They’re bright, fruity, and the perfect balance of sweet and tangy. I love baking these when I want something fresh and comforting that feels a little special—especially for breakfast, brunch, or a cozy weekend treat.

Why You’ll Love This Recipe

I love this recipe because it’s a fruity twist on classic cinnamon rolls, and the flavor combination of raspberries and lemon always feels like spring in a bite. The dough is soft and fluffy, the filling is juicy and slightly tart, and that glaze? It brings everything together with a pop of lemon sweetness. These rolls are beautiful to serve and even better to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Granulated sugar
Salt
Instant yeast
Warm milk
Butter, melted
Egg

For the filling:

Fresh or frozen raspberries
Lemon zest
Sugar
Cornstarch (to help thicken the filling)

For the glaze:

Powdered sugar
Fresh lemon juice
Lemon zest
Milk (optional, to adjust consistency)

directions

I start by mixing the warm milk, sugar, melted butter, and yeast in a large bowl. I let it sit for a few minutes until foamy.
I add the egg, salt, and flour, and knead the dough until it’s smooth and elastic. I cover the bowl and let it rise in a warm spot for about an hour, or until doubled in size.
For the filling, I gently toss the raspberries with sugar, lemon zest, and cornstarch. If I’m using frozen berries, I don’t thaw them.
Once the dough has risen, I roll it out into a rectangle and spread the raspberry mixture evenly across the surface.
I carefully roll up the dough into a log, slice it into rolls, and place them in a greased baking dish.
I cover and let them rise again for 30–40 minutes.
I bake the rolls at 350°F (175°C) for about 25–30 minutes, until golden and bubbly.
While they cool slightly, I whisk together the glaze ingredients and drizzle it over the warm rolls before serving.

Servings and timing

This recipe makes about 9 large rolls. It takes around 25 minutes to prep, 90 minutes for rising, and 30 minutes to bake—ready in roughly 2½ hours from start to finish.

Variations

Sometimes I add a bit of cream cheese to the glaze for a richer topping. I’ve also tried this with blueberries or blackberries instead of raspberries, and it turns out just as delicious. For a shortcut, I use store-bought refrigerated dough when I don’t have time for homemade.

storage/reheating

I store leftover rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F for a few minutes. I add a little extra glaze after reheating if I want them to feel freshly baked.

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries straight from the freezer. I don’t thaw them—they bake up just fine and help prevent the filling from getting too runny.

Can I make these overnight?

Yes, I prep and shape the rolls the night before, cover the dish, and refrigerate. I let them come to room temperature and rise in the morning before baking.

What if my filling leaks out?

It’s totally normal for some of the berry filling to bubble out while baking. I don’t worry—it still tastes amazing, and the sticky bits on the bottom are delicious.

Can I freeze them?

Yes, I freeze the unglazed baked rolls and reheat them later. I add the glaze fresh after warming them.

Do I have to make homemade dough?

No, I’ve used store-bought crescent roll dough or pizza dough in a pinch. Homemade is softer, but shortcuts work when needed.

Conclusion

Raspberry Lemon Sweet Rolls are one of my favorite ways to brighten up breakfast or brunch. They’re soft, gooey, and full of fresh, fruity flavor with that sweet citrus glaze that ties it all together. Whether I make them for a special morning or just because, these rolls always bring a little sunshine to the table.