Description
Delight in the sweet and tangy flavors of Raspberry Cinnamon Rolls with a zesty Lemon Glaze. These soft, fluffy rolls are filled with a cinnamon-sugar and fresh raspberry mixture, then topped with a smooth lemon glaze that adds a refreshing finish to your 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. Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until it becomes frothy. In a separate large bowl, whisk together the melted butter, salt, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition until the dough starts to come together.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until it is smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, combine the packed brown sugar with ground cinnamon and set aside.
- Assemble the Rolls: Once the dough has doubled in size, punch it down to release the air. Roll it out on a floured surface into a 16 by 12-inch rectangle. Spread the softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture evenly on top, followed by sprinkling the fresh raspberries.
- Shape the Rolls: Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the log into 12 equal pieces. Arrange the rolls into a greased 9 by 13-inch baking pan, leaving a little space between each. Cover the pan and let the rolls rise for an additional 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until they turn golden brown and are fully cooked through.
- Make the Lemon Glaze: While the rolls bake, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust the milk quantity to desired consistency for drizzling.
- Glaze the Rolls: Remove the rolls from the oven and let them cool for 5 minutes. Drizzle the lemon glaze over the warm cinnamon rolls.
- Serve: Serve the Raspberry Cinnamon Rolls warm to enjoy a perfect combination of sweet, tart, and spiced flavors, ideal for breakfast or dessert.
Notes
- Do not thaw frozen raspberries before adding to the filling to prevent excess moisture.
- Ensure the milk is lukewarm to properly activate the yeast without killing it.
- Use dental floss or a sharp serrated knife to slice the rolls cleanly without squishing them.
- The glaze consistency can be adjusted with milk for a thicker or thinner drizzle.
- Store leftover rolls in an airtight container and reheat gently before serving.
