Description
Delight in these Raspberry Cinnamon Rolls with Lemon Glaze, a perfect blend of sweet, tangy, and fruity flavors wrapped in soft, fluffy yeast dough. Ideal for breakfast or dessert, these rolls feature fresh raspberries and warm cinnamon, topped with a bright, zesty lemon glaze that adds a refreshing finish to each bite.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 2 large eggs
Filling
- 1 ½ cups fresh or frozen raspberries
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a large mixing bowl or stand mixer, combine 2 cups of flour, granulated sugar, instant yeast, and salt. Add warm milk, melted butter, and eggs. Mix until ingredients are combined, then gradually incorporate the remaining flour until a soft dough forms. Knead the dough for 6 to 8 minutes until smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Make the filling: In a small bowl, gently toss the fresh or frozen raspberries with brown sugar, ground cinnamon, and flour to create the filling mixture.
- Roll out the dough: Once risen, roll the dough out on a lightly floured surface into a 16 by 12-inch rectangle.
- Assemble the rolls: Evenly spread the raspberry filling over the dough rectangle. Starting from the long side, tightly roll the dough into a log. Slice the log into 12 equal rolls.
- Second rise: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30 minutes.
- Preheat oven: Set the oven to 350°F (175°C) to warm up while the rolls finish their second rise.
- Bake: Bake the rolls for 25 to 30 minutes or until they turn golden brown and are cooked through.
- Prepare the glaze: While the rolls are baking, whisk together powdered sugar, fresh lemon juice, and lemon zest to create a smooth lemon glaze.
- Glaze and serve: After baking, drizzle the lemon glaze over the warm rolls before serving to add a bright, citrusy finish.
Notes
- If using frozen raspberries, do not thaw them beforehand to avoid excess moisture that can affect the dough.
- For added texture and flavor, consider sprinkling chopped nuts such as pecans into the raspberry filling before rolling.
