Raspberry Cinnamon Rolls with Lemon Glaze

Introduction

There’s nothing quite like the irresistible combination of sweet, tangy raspberries, warm cinnamon, and a zesty lemon glaze to brighten up your morning or satisfy your sweet cravings. These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect treat to enjoy with a cup of coffee or tea. Fluffy, soft dough swirls with a delicious raspberry and cinnamon filling, and then it’s all topped with a refreshing lemon glaze that adds a touch of citrusy brightness. Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself to something decadent, these cinnamon rolls will quickly become a favorite. The balance of sweetness from the raspberries and sugar, the warmth of the cinnamon, and the tanginess of the lemon glaze creates a harmonious flavor profile that will leave you craving more. Plus, the dough is soft and pillowy, giving you that melt-in-your-mouth experience with every bite. So, let’s dive into this recipe that’s perfect for both novice bakers and seasoned pros alike.

Why You’ll Love This Recipe

1. Delicious Flavor Combination: The mix of cinnamon, raspberries, and lemon is a perfect balance of sweet, tart, and aromatic, making every bite a flavorful experience.
2. Fresh Ingredients: Using fresh raspberries ensures a juicy, vibrant filling that enhances the texture and flavor of the rolls.
3. Soft and Fluffy Dough: The dough is light, airy, and tender, ensuring that each roll has the perfect melt-in-your-mouth texture.
4. Lemon Glaze: The zesty lemon glaze not only adds a burst of citrus but also complements the richness of the cinnamon rolls beautifully.
5. Perfect for Any Occasion: Whether it’s for a holiday breakfast or a casual weekend brunch, these rolls are versatile and sure to impress guests or loved ones.

Ingredients

• All-purpose flour
• Granulated sugar
• Instant yeast
• Salt
• Lukewarm milk
• Unsalted butter (melted)
• Vegetable oil
• Eggs
• For the Raspberry Filling:
  • Granulated sugar
  • Ground cinnamon
  • Fresh raspberries (finely chopped or minced)
• For the Lemon Glaze:
  • Powdered sugar
  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract

Variations

• Berries: You can substitute fresh raspberries with other berries like strawberries, blueberries, or blackberries, depending on your preference or what’s in season.
• Glaze: If you’re not a fan of lemon, you can opt for an orange glaze or even a simple vanilla icing to drizzle over the rolls.
• Nuts: Add some chopped walnuts or pecans to the raspberry filling for a delightful crunch.
• Vegan Option: Substitute dairy products with plant-based alternatives like almond milk and vegan butter to make these rolls vegan-friendly.

How to Make the Recipe

Step 1: Prepare the Dough

In a large bowl, combine the flour, sugar, yeast, and salt. Add the lukewarm milk, melted butter, vegetable oil, and eggs. Mix until the dough comes together. Knead the dough on a floured surface for about 5–7 minutes until it becomes smooth and elastic.

Step 2: Let the Dough Rise

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Step 3: Prepare the Raspberry Filling

In a small bowl, mix together the sugar, cinnamon, and chopped raspberries. Set it aside.

Step 4: Roll Out the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.

Step 5: Add the Filling

Spread the raspberry filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough into a log, starting from one long edge.

Step 6: Slice the Rolls

Cut the rolled dough into 12 even slices and arrange them in a greased baking dish. Cover the dish with a towel and let the rolls rise for an additional 30–45 minutes.

Step 7: Bake the Rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they are golden brown and cooked through.

Step 8: Prepare the Lemon Glaze

While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract in a small bowl until smooth.

Step 9: Drizzle the Glaze

Once the rolls are out of the oven, let them cool slightly, then drizzle the lemon glaze generously over the top.

Tips for Making the Recipe

• Make sure the milk is lukewarm, not hot, to avoid killing the yeast.
• Be careful not to overwork the dough while kneading; this can result in dense rolls.
• If you’re short on time, you can let the dough rise in the fridge overnight for an easy morning bake.
• When slicing the rolls, use a sharp knife or unflavored dental floss for clean cuts.
• For extra flavor, sprinkle some ground nutmeg into the cinnamon filling.

How to Serve

Serve the raspberry cinnamon rolls warm, straight out of the oven, or at room temperature. These rolls are perfect for breakfast or brunch and pair wonderfully with a hot cup of coffee or tea. You can also serve them with a side of fresh fruit or a dollop of whipped cream for an added indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2–3 days. They can also be refrigerated for up to 5 days if you’d like to keep them fresher for longer.

Freezing

To freeze, allow the rolls to cool completely before wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature and reheat in the oven.

Reheating

Reheat cinnamon rolls in the oven at 350°F (175°C) for 5–10 minutes to restore their softness and warmth.

FAQs

1. Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them first to prevent excess moisture in the filling.

2. How do I know when the dough has risen enough?

The dough should have doubled in size and feel light and airy to the touch.

3. Can I make the dough in advance?

Yes, you can prepare the dough the night before and let it rise in the fridge overnight.

4. Can I make the cinnamon rolls without yeast?

Yeast is essential for these rolls to rise and become soft and fluffy, so it’s best to use it.

5. How do I prevent the cinnamon rolls from becoming too dry?

Make sure not to overbake the rolls. They should be golden brown but still soft on the inside.

6. Can I add cream cheese to the glaze?

Absolutely! Adding a bit of cream cheese to the glaze will create a rich, tangy topping for the rolls.

7. Can I make these rolls vegan?

Yes, you can use plant-based milk and vegan butter to make these rolls dairy-free and vegan.

8. How long should I let the rolls rise?

Each rise should take about 1–1.5 hours for the first rise and 30–45 minutes for the second rise.

9. What’s the best way to slice the dough?

Use a serrated knife or unflavored dental floss to slice the dough for clean cuts without squishing the rolls.

10. Can I freeze the dough before baking?

Yes, you can freeze the rolled dough before the second rise. Just thaw and let it rise before baking.

Conclusion

These Raspberry Cinnamon Rolls with Lemon Glaze are the perfect combination of sweet, tart, and aromatic. Whether you’re baking them for a special occasion or a weekend treat, they’re sure to impress. The soft dough, fragrant cinnamon filling, and bright lemon glaze make for an unforgettable breakfast or dessert. With a few simple tips and variations, you can easily make this recipe your own and enjoy it fresh out of the oven or reheated on a busy morning. Happy baking!

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