Description
Delight in these luscious Raspberry Cinnamon Rolls with a zesty Lemon Glaze, combining soft, fluffy dough swirled with cinnamon sugar and fresh raspberries, topped with a tangy, sweet glaze perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh raspberries (can use frozen, do not thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1-2 tablespoons milk (for consistency)
Instructions
- Prepare the Dough: In a small bowl, combine the lukewarm milk and granulated sugar, then sprinkle the yeast on top. Let this mixture sit for 5-10 minutes until it becomes frothy. In another bowl, mix melted butter, salt, eggs, and vanilla extract. Add the frothy yeast mixture and stir well. Gradually add the flour one cup at a time until the dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Place the dough in a greased bowl, cover with a towel, and allow it to rise in a warm spot for 1 to 1.5 hours until it doubles in size.
- Make the Filling: In a small bowl, combine the brown sugar and ground cinnamon thoroughly and set aside.
- Assemble the Rolls: After the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Evenly spread the softened butter over the dough. Sprinkle the cinnamon-sugar mixture on top followed by an even layer of fresh raspberries.
- Shape the Rolls: Roll the dough tightly from the long edge into a log. Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls in a greased 9×13-inch baking pan, spacing them slightly apart. Cover and let them rise again for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked.
- Make the Lemon Glaze: While the rolls bake, whisk powdered sugar, lemon juice, lemon zest, and milk together until smooth, adjusting milk quantity to get the desired glaze consistency.
- Glaze the Rolls: When the rolls come out of the oven, allow them to cool for 5 minutes. Drizzle the lemon glaze evenly over the warm rolls.
- Serve: Enjoy these Raspberry Cinnamon Rolls warm as a delightful breakfast or dessert treat!
Notes
- Use lukewarm milk to activate the yeast properly; too hot or cold milk affects rising.
- For best flavor and texture, do not thaw frozen raspberries before adding to the filling.
- You can substitute fresh raspberries with frozen ones if available.
- Make sure not to overbake; rolls should be golden but soft inside.
- The lemon glaze consistency can be adjusted by adding more milk or powdered sugar depending on preference.
- Use dental floss as a clean, smooth slicing tool for even rolls without squishing the dough.
