Description
These soft and fluffy cinnamon rolls are filled with a sweet raspberry mixture and topped with a refreshing lemon glaze. Perfect for breakfast, brunch, or dessert, they bring together the comforting flavors of cinnamon and raspberry with the zesty touch of lemon.
Ingredients
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For the Dough:
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4 cups all-purpose flour
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1/4 cup granulated sugar
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2 teaspoons instant yeast
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1 teaspoon salt
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1 1/4 cups milk, lukewarm
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1/4 cup + 1 tablespoon unsalted butter, melted
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1 tablespoon vegetable oil
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2 large eggs
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For the Raspberry Filling:
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1/2 cup granulated sugar
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2 teaspoons ground cinnamon
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1 cup fresh raspberries, finely chopped or minced
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For the Lemon Glaze:
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1 cup powdered sugar
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1 tablespoon fresh lemon juice
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Zest of 1 lemon
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1/2 teaspoon vanilla extract
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Instructions
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In a large bowl, combine the flour, sugar, yeast, and salt. Stir to combine.
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In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients and mix until a dough forms.
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Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
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Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16×12 inches).
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For the filling, mix the sugar and cinnamon in a bowl, then spread the mixture evenly over the dough. Sprinkle the chopped raspberries on top of the cinnamon-sugar mixture.
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Roll the dough tightly from the long edge and slice it into 12 even rolls.
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Place the rolls in a greased 9×13-inch baking pan. Cover with a cloth and let them rise for about 30 minutes.
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Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
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While the rolls are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
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Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the lemon glaze over the warm rolls before serving.
Notes
For a lighter texture, make sure the dough rises well and is kneaded until smooth.
Fresh raspberries work best for the filling, but you can use frozen raspberries if needed—just make sure to thaw and drain them first.
These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry cinnamon rolls, lemon glaze, homemade cinnamon rolls, breakfast rolls, raspberry dessert