Description
Delicious raspberry cinnamon rolls drizzled with a refreshing lemon glaze.
Ingredients
Scale
- 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
- For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together milk, melted butter, vegetable oil, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Mix sugar with cinnamon in a small bowl and toss raspberries in the mixture.
- Roll out the dough into a 12×18 inch rectangle and spread the raspberry mixture evenly over it. Roll it tightly into a log.
- Cut the log into 12 equal slices and arrange them cut side up in a greased baking pan. Let rise for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 25 minutes, until golden brown.
- While baking, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract for the glaze.
- After baking, let the rolls cool for 10 minutes and drizzle with the lemon glaze. Serve warm.
Notes
- You can adjust the thickness of the glaze by adding more lemon juice.
- Ensure the dough is in a warm place for the best rise.
- Fresh raspberries can be substituted with frozen, but make sure they are thawed and drained.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg