Raspberry Lemon Cinnamon Rolls

You have got to make this amazingly delicious breakfast dish!

Raspberry Lemon Cinnamon Rolls

I would like to tell you that it was super easy to put together this recipe. But honestly, I tried this recipe several times. Once with fresh raspberries, once making a quick raspberry jam, back to fresh, add cinnamon in the layers, adding it on top… you get what I mean. 

While I can tell you that you can make this recipe a number of different ways, you just need to try it. And, by the way,  my verdict is that I like the fresh berries in this recipe. This recipe would also be extremely decadent with blackberries (oh, for the love of blackberries). 

I will say, though, that the rolls, themselves seem to be a little bit more, well, sloppy with the fresh fruit. It was much easier to maneuver the rolling of the dough with the more jam like filling. The fresh fruit, however, created the most amazing juice, which was delicious. The only reason I mention this is because if you the person who likes things a certain way, you can choose the neat and tidy jam route or the rustic unruly fresh fruit route. Either way, you should make this dish!

Now, in the spirit of transparency I have to tell you that I did not magically invent this recipe. I adapted the cinnamon roll recipe from a Modern Homestead. I use the dough portion of her recipes (which I love) and added my own raspberry filling. Don’t forget to top it with lemon glaze (yummy). I like to add some glaze to the rolls when they are hot, fresh out of the oven. No matter how you do this recipe, get creative and put your own delicious spin on this dish. 

Ingredients

Dough

  • 9 1/3 cups einkorn flour or 8 1/2 cups if using non-einkorn wheat
  • 2 Cups liquid (I used milk) at 115 degrees
  • 18 g instant yeast
  • 5 tbsp butter, softened
  • 1/2 cup sugar
  • 1.5 tsp salt
  • 1 tbsp vanilla
  • 2 cups liquid of preference 
  • 2 tbsp turbanado sugar
Raspberry Filling
  • Wash and dry raspberries – 24 ounces for full batch or 12 ounces for a half batch
  • Sugar
Glaze
  • 1 C Powdered Sugar (add more if you like it thicker)
  • Juice from 1 lemon
  • Water

Instructions

  • Warm up the milk in a saucepan
  • Use an electric mixer and combine the flour, yeast, butter, sugar, salt, and vanilla
  • Add the warmed milk to the dough. Use a dough hook in the electric mixer. Mix for 10 minutes. You will know that the dough is done when it bounces back when you press on it with your finger.
  • Remove the dough hook from the mixer. Place the dough on a lightly floured surface and cover with the mixing bowl. Let the dough rise 20 to 30 minutes.
  • If you’re going to mak the rolls the next morning (ahh fresh cinnamon rolls), you can also put the dough in the fridge overnight. 
  • Add raspberries to a bowl and top with sugar
  • Use a potato masher, or 
  • When you’re ready to make the rolls cut the dough in half (I find that it’s easier to work with that way)
  • Use a rolling pin to roll the dough out into a rectangle that is 1/4 to 1/2 an inch thick.
  • Place the fruit into the dough, leaving about 1/2 inch margin.
  • Once the raspberry filling is spread over the dough, sprinkle with cinnamon and extra sugar, if you like
  • Cut the dough with a pizza cutter, into 1.5 inches strips.
  • Roll the dough up, one strip at a time.
  • Use a 9×13 pan and let the dough rise for an hour
  • Before placing the pan into the oven, add the liquid of your choosing to the space in between the raspberry rolls. I used Costco’s organic lemonade. 
  • Bake at 350° for 30-40 minutes or until golden brown with an internal temperature of 185°F.
  • While the rolls are baking, let’s make the glaze! Mix powdered sugar, milk, and vanilla together until smooth.
  • Once baked, cool only slightly before adding half the glaze to the top of the rolls. This allows the glaze to melt into the rolls. If you like the glaze clearly on top, wait until the rolls are completely cooled before adding the glaze. 

You could also make this same recipe with other fruit. Think about strawberry cinnamon rolls or blueberry. YUMMM!

While I haven’t tried freezing these, I would imagine that it would be the best hack in the entire world to make 2 small pans of these cinnamon rolls with the intention of freezing half the batch. You can just throw it in the oven when you have a brunch guest and voila… you’re a gourmet genius. 

And BTW… pair this with a cup of black lavender tea for breakfast perfection!

Raspberry Lemon Cinnamon Rolls