Luscious Raspberry Cinnamon Rolls with Lemon Glaze

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Raspberry cinnamon rolls bring a fruity twist to the classic treat, blending the comforting warmth of cinnamon with the tangy sweetness of fresh raspberries. Topped with a bright and zesty lemon glaze, these rolls are perfect for breakfast, brunch, or a mid-day treat. Soft, fluffy, and bursting with flavor, this recipe is sure to impress family and friends.

Ingredients

Dough:

  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1¼ cups milk, lukewarm
  • ¼ cup + 1 tablespoon unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 2 large eggs

Raspberry Filling:

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract

Instructions

Prepare the Dough:

  1. In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
  2. In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs.
  3. Slowly incorporate the wet ingredients into the dry mixture, stirring until a smooth dough comes together.
  4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–7 minutes.
  5. Transfer the dough to a greased bowl, cover it with a clean cloth, and allow it to rise in a warm area for 1 to 1.5 hours, or until it has doubled in volume.

Prepare the Filling:

  1. In a small bowl, mix the granulated sugar and ground cinnamon.
  2. Gently mash the raspberries in a separate bowl to create a spreadable consistency.

Assemble the Rolls:

  1. Once the dough has risen, roll it out on a floured surface into a rectangle about ¼-inch thick.
  2. Brush the dough with a thin layer of melted butter, then sprinkle the cinnamon-sugar mixture evenly over the surface.
  3. Spread the mashed raspberries on top, ensuring an even layer.
  4. Starting from the longer side, tightly roll the dough into a log. Pinch the edges to seal.
  5. Cut the log into 12 equal pieces and place them cut-side-up in a greased baking dish.
  6. Cover the dish and let the rolls rise for another 30–45 minutes, or until puffed.

Bake the Rolls:

  1. Preheat your oven to 375°F (190°C).
  2. Bake the rolls for 20–25 minutes, or until golden brown and cooked through. Let them cool slightly before glazing.

Make the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract.
  2. Modify the consistency by adding extra lemon juice or powdered sugar until you reach the desired thickness.

Glaze the Rolls:

  1. Drizzle the lemon glaze over the warm cinnamon rolls, allowing it to seep into the swirls.
  2. Serve the rolls warm and enjoy their sweet, tangy, and spiced flavors.

Conclusion

These raspberry cinnamon rolls with lemon glaze are a vibrant and delightful upgrade to the classic recipe. The fresh raspberries add a burst of color and tartness, while the lemon glaze provides a refreshing finish. Perfect for any occasion, these rolls are sure to become a staple in your baking repertoire. Try them today and savor the combination of fruity, zesty, and spiced goodness!