Description
These Raspberry Cinnamon Rolls combine fluffy, tender dough with a sweet and tangy raspberry cinnamon filling, topped with a zesty lemon glaze. Perfect for a special breakfast or brunch, they offer a delicious twist on the classic cinnamon roll with fresh raspberries and a hint of lemon.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir together to evenly distribute the ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, melted unsalted butter, vegetable oil, and eggs until smooth and well combined.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the bowl with the dry ingredients, mixing as you go until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place until it has doubled in size, approximately 1 hour.
- Prepare Filling: In a bowl, mix the granulated sugar with ground cinnamon. Gently toss the finely chopped fresh raspberries with the cinnamon sugar mixture to coat.
- Shape the Rolls: Roll out the dough into a large rectangle on a lightly floured surface. Evenly spread the raspberry cinnamon filling over the dough, then tightly roll the dough into a log shape.
- Cut and Second Rise: Using a sharp knife, cut the rolled log into 12 equal slices. Arrange the slices cut side up in a greased baking pan. Cover and allow them to rise for an additional 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking the rolls.
- Bake: Place the rolls in the preheated oven and bake for 25 minutes or until golden brown and cooked through.
- Make Glaze: While the rolls bake, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth to create the glaze.
- Glaze and Serve: Once the cinnamon rolls are baked and slightly cooled, drizzle the lemon glaze over the top. Serve warm and enjoy.
Notes
- Ensure the milk is lukewarm, not hot, to activate the yeast without killing it.
- Handle the dough gently when rolling in the filling to keep raspberries from smearing too much.
- Chilling the cut rolls before the second rise is optional but can help maintain shape.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently in the microwave or oven before serving to restore softness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
