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Raspberry Cinnamon Rolls with Lemon Glaze Recipe

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Fluffy and aromatic raspberry cinnamon rolls topped with a tangy lemon glaze. These sweet rolls combine the warm spices of cinnamon with fresh raspberries, all wrapped in a soft dough and finished with a bright, zesty lemon glaze for an irresistible breakfast or dessert treat.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups lukewarm milk
  • 1/4 cup + 1 tablespoon unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 2 large eggs

Raspberry Filling

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh raspberries, finely chopped or minced

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract

Instructions

  1. 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 to create the dry base for the dough.
  2. 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 until well combined.
  3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, working until the dough is smooth, elastic, and slightly tacky but not sticky.
  5. First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
  6. Prepare Filling: In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture, ensuring even coating.
  7. Shape the Rolls: Roll out the risen dough into a 12 by 18-inch rectangle on a lightly floured surface. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log shape.
  8. Cut and Second Rise: Slice the log into 12 equal pieces and arrange them cut side up in a greased 9 by 13-inch baking pan. Cover and let the rolls rise until puffy, about 30 minutes.
  9. Preheat Oven: Preheat your oven to 375°F (190°C) for baking the rolls.
  10. Bake: Bake the rolls in the preheated oven for 25 minutes or until they are golden brown on top and cooked through.
  11. 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 until smooth. Adjust thickness by adding more lemon juice if necessary.
  12. Glaze and Serve: Remove the rolls from the oven and let them cool for 10 minutes. Drizzle the lemon glaze generously over the warm rolls and serve immediately for the best flavor and texture.

Notes

  • For best results, use fresh raspberries and chop them finely to prevent the filling from making the dough soggy.
  • Ensure milk is lukewarm, not hot, to activate yeast properly without killing it.
  • Cover the dough during rising to retain moisture and avoid a dry crust.
  • You can substitute all-purpose flour with bread flour for a chewier texture.
  • The lemon glaze can be adjusted for sweetness or tanginess by varying powdered sugar or lemon juice quantities.
  • Store leftovers in an airtight container and reheat gently before serving.

Keywords: raspberry cinnamon rolls, lemon glaze rolls, cinnamon rolls recipe, sweet breakfast rolls, baked sweet rolls

Find it online: https://miarosetti.com/raspberry-cinnamon-rolls-with-lemon-glaze-recipe/