Description
Indulge in these delightful raspberry cinnamon rolls with a zesty lemon glaze, perfect for breakfast or a sweet afternoon treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk (warm)
- 1/2 cup unsalted butter (softened)
- 2 tsp cinnamon powder
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1 cup powdered sugar
Instructions
- Activate yeast by combining warm milk and yeast in a bowl; let sit for 5-10 minutes.
- In a large bowl, whisk flour, sugar, and salt. Create a well in the center, add melted butter and the yeast mixture; stir until combined.
- Knead the dough on a floured surface for about 8-10 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled (about 1 hour).
- Prepare filling by mixing softened butter, sugar, cinnamon, and raspberries in a bowl.
- Roll out risen dough into a rectangle (12×18 inches), spread filling evenly, then roll tightly into a log shape.
- Slice into 12 even pieces and place them in a greased baking dish. Allow to rise again until puffy (about 30 minutes) before baking at 350°F (175°C) for 25-30 minutes until golden brown.
- For the glaze, whisk powdered sugar with lemon juice until smooth; drizzle over warm rolls before serving.
Notes
- Substitute raspberries with blueberries for a different fruity twist.
- Add chopped nuts to the filling for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 205mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg