Description
Start your day with a burst of fruity sweetness and citrusy zest! These Luscious Raspberry Cinnamon Rolls with Lemon Glaze are a mouthwatering combination of soft, pillowy dough, spiced cinnamon-sugar, and fresh raspberries. Finished with a tangy lemon glaze, they’re the perfect treat for breakfast, brunch, or dessert. Get ready to wow your taste buds with every bite!
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1¼ cups lukewarm milk
- ¼ cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
- In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the Raspberry Filling:
- In a small bowl, mix the granulated sugar and ground cinnamon.
- In another bowl, gently mash the fresh raspberries to create a spreadable texture.
3. Assemble the Rolls:
- Once the dough has risen, roll it out on a floured surface into a rectangle about ¼-inch thick.
- Brush the dough with melted butter, then evenly sprinkle the cinnamon-sugar mixture.
- Spread the mashed raspberries over the cinnamon-sugar layer.
- Starting from the longer edge, tightly roll the dough into a log and pinch the edges to seal.
- Cut the log into 12 equal pieces and place them cut-side-up in a greased baking dish. Cover and let rise for another 30–45 minutes.
4. Bake the Raspberry Cinnamon Rolls:
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
- Let them cool for 5–10 minutes before adding the glaze.
5. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Adjust the consistency by adding more powdered sugar (for a thicker glaze) or lemon juice (for a thinner glaze).
6. Glaze the Rolls:
- Drizzle the lemon glaze generously over the warm cinnamon rolls, letting it seep into the swirls.
- Serve warm and enjoy the heavenly combination of sweet, spiced, and tangy flavors.
Notes
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Make-Ahead Option: Assemble the rolls the night before, cover them tightly, and refrigerate. Let them come to room temperature and rise in the morning before baking for freshly baked perfection.
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Fresh vs. Frozen Raspberries: While fresh raspberries work best, you can use frozen raspberries—just thaw and drain them to remove excess liquid before spreading on the dough.
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Roll Cutting Tip: Use unflavored dental floss to cut clean slices without squishing the rolls. Slide the floss under the dough log, cross the ends over the top, and pull to slice.
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Custom Glaze Flavor: Add a hint of almond extract or swap lemon for orange juice and zest in the glaze for a fun twist on the flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American