Description
Delight in these Raspberry Cinnamon Rolls with a zesty Lemon Glaze, featuring soft, fluffy dough infused with cinnamon and bursting with fresh raspberries. Perfectly baked to golden perfection and finished with a tangy lemon glaze that adds a refreshing twist to a classic sweet treat.
Ingredients
Scale
Dough and Filling
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup unsalted butter (softened)
- 2 tsp ground cinnamon
- 1 cup fresh raspberries (or frozen)
- Pinch of salt
Lemon Glaze
- ¼ cup freshly squeezed lemon juice
- 1 cup powdered sugar
Instructions
- Prepare the Dough: Warm the milk to about 110°F to activate the yeast properly. In a bowl, combine the warm milk, active dry yeast, and granulated sugar; let it sit for a few minutes until the mixture becomes frothy, signaling the yeast is active.
- Mix Ingredients: Add the all-purpose flour, softened butter, and a pinch of salt to the yeast mixture. Stir until the dough is slightly sticky and begins to come together.
- Knead Dough: Transfer the dough onto a floured surface and knead vigorously for about five minutes until the dough is smooth and elastic. Place the dough in an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for one hour, or until it doubles in size.
- Fill Rolls: Once risen, roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle generously with ground cinnamon mixed with some sugar, followed by an even layer of fresh raspberries, distributing them carefully to avoid jams.
- Shape and Bake: Starting from one long edge, roll the dough tightly into a log. Slice the log into two-inch thick portions and place them in a greased baking dish, allowing space for expansion. Cover and let the rolls rise for another 30 minutes while preheating your oven to 350°F (175°C). Bake the rolls for approximately 25 minutes or until they are golden brown and cooked through.
- Glaze: Prepare the lemon glaze by whisking together the powdered sugar and freshly squeezed lemon juice until smooth and pourable. Drizzle the glaze over the warm cinnamon rolls before serving to add a bright, tangy finish.
Notes
- Use fresh or frozen raspberries according to availability; if using frozen, do not thaw to avoid excess moisture.
- Make sure the milk is not too hot when activating yeast, or it may kill the yeast.
- For softer rolls, cover the baking dish with foil if they brown too quickly.
- Serve the rolls warm for the best flavor and texture.
- You can substitute whole milk with a dairy-free alternative to make it lactose-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Raspberry cinnamon rolls, lemon glaze, sweet rolls, breakfast pastry, baked cinnamon rolls
