Description
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on the classic cinnamon roll, featuring fresh or frozen raspberries and a zesty lemon glaze. Soft, fluffy rolls filled with cinnamon and bursting with sweet-tart raspberries, topped with a tangy lemon glaze that adds a refreshing brightness. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1 cup milk
- 1/4 cup melted butter
- 2 large eggs
Filling
- 1 tsp ground cinnamon
- 1 cup raspberries (fresh or frozen)
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and instant yeast. Then add the milk, melted butter, and eggs. Mix all ingredients until a cohesive dough forms. Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Roll Out the Dough: Using a rolling pin, roll the dough out into a rectangle about 1/4 inch thick on a floured surface to prevent sticking.
- Add Filling: Evenly sprinkle the ground cinnamon over the rolled-out dough. Then distribute the raspberries evenly on top, gently pressing them into the dough so they adhere and don’t fall out during rolling.
- Form Rolls: Carefully roll the dough up from one end to the other into a tight log. Cut the log into 12 even pieces using a sharp knife or dental floss. Place the rolls, cut side up, into a greased baking dish, spaced slightly apart to allow expansion.
- Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 25 minutes or until they turn golden brown and cooked through.
- Prepare Lemon Glaze: While the rolls are baking, combine the powdered sugar, lemon juice, and lemon zest in a bowl. Stir until the glaze is smooth and free of lumps.
- Glaze the Rolls: Once the rolls come out of the oven and are still warm, drizzle the lemon glaze generously over the top to add a bright, citrusy sweetness.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess moisture before using.
- Ensure the milk is warm (not hot) when mixing with yeast to activate it properly.
- For softer rolls, cover the dough during the first rise with a clean kitchen towel and let it rest in a warm spot for about 1 hour before rolling out.
- Adjust sugar in the glaze to taste depending on the tartness of lemons.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
