Description
These Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful fusion of sweet, tart, and tangy flavors. The soft, fluffy rolls are filled with a cinnamon-sugar raspberry mixture and topped with a refreshing lemon glaze, making them a perfect treat for any time of day.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
For the Raspberry Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 2 large eggs
Instructions
- Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
- Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup fresh raspberries in the cinnamon-sugar mixture.
- Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
- Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
- Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
- Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.
Notes
- Frozen Raspberries: Thaw and drain them before use to avoid excess moisture.
- Make-Ahead Tip: Prepare the rolls up to the second rise, refrigerate overnight, and bake fresh in the morning.
- Baking Check: Rolls should be golden brown and reach an internal temperature of 190°F.