Description
Indulge in the delightful combination of sweet raspberries and warm cinnamon in these Raspberry Cinnamon Rolls topped with a tangy Lemon Glaze. Perfect for breakfast or dessert!
Ingredients
Scale
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 1 cup fresh or frozen raspberries
- â…” cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons cornstarch
- ¼ cup unsalted butter, softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Prepare the Dough: Combine warm milk and yeast. Add sugar, egg, egg yolk, and melted butter. Mix in flour and salt. Knead until smooth. Let rise.
- Make the Filling: Combine raspberries, sugar, cinnamon, and cornstarch. Roll out dough, spread with butter, sprinkle filling, and raspberries. Roll up and slice into rolls. Place in baking dish to rise.
- Bake: Preheat oven. Bake the rolls until golden and cooked through.
- Prepare the Glaze: Whisk together powdered sugar, lemon juice, zest, and milk. Drizzle over warm rolls.
Notes
- Frozen raspberries can be used straight from the freezer.
- For a stronger lemon flavor, add more zest to the glaze.
- Best enjoyed warm and can be stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
