Description
Delight in soft, fluffy Raspberry Cinnamon Rolls infused with sweet cinnamon sugar and fresh raspberries, all topped with a tangy lemon glaze. Perfect for a special breakfast or a sweet treat, these homemade rolls combine rich flavors and a beautiful presentation that’s sure to impress.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour (plus extra for rolling)
Filling Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh raspberries (can use frozen, do not thaw)
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1-2 tablespoons milk (for consistency)
Instructions
- Prepare the Dough: In a small bowl, combine the lukewarm milk and granulated sugar. Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until frothy, indicating the yeast is activated. Meanwhile, in a separate large bowl, combine the melted butter, salt, eggs, and vanilla extract. Add the frothy yeast mixture and stir to blend all wet ingredients. Gradually incorporate the flour, one cup at a time, stirring until the dough begins to come together.
- Knead the Dough: Transfer the dough onto a floured work surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead. After kneading, place the dough in a greased bowl, cover with a towel, and set it aside in a warm place to rise for 1 to 1.5 hours or until it doubles in size.
- Make the Filling: In a small bowl, mix the brown sugar and ground cinnamon together until well combined. Set aside this cinnamon-sugar mixture.
- Assemble the Rolls: Once the dough has doubled in size, punch it down gently to release air. Roll it out on a floured surface into a rectangle approximately 16 by 12 inches. Evenly spread the softened butter over the dough’s surface. Sprinkle the cinnamon-sugar mixture evenly over the butter, then evenly distribute the fresh raspberries on top.
- Shape the Rolls: Starting at the long edge, roll the dough tightly into a log shape. Using a sharp knife or dental floss, carefully slice the log into 12 equal pieces. Place the rolls into a greased 9 by 13-inch baking pan, arranging them with some space between each piece. Cover the pan and allow the rolls to rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn golden brown and are cooked through. Remove from the oven and let them cool slightly for about 5 minutes.
- Make the Lemon Glaze: While the rolls are baking, prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and one tablespoon of milk. Adjust the consistency by adding more milk, one teaspoon at a time, until the glaze is smooth and pourable.
- Glaze the Rolls: Drizzle the warm cinnamon rolls evenly with the prepared lemon glaze to add a citrusy, sweet finish.
- Serve: Enjoy the Raspberry Cinnamon Rolls warm as a delightful breakfast or dessert treat that combines fruity freshness with cinnamon’s warmth and a zesty glaze.
Notes
- Ensure the milk is lukewarm, not hot, to effectively activate the yeast without killing it.
- Do not thaw frozen raspberries before adding them to the rolls to prevent excess moisture.
- Use dental floss for cleaner, easier slicing of the rolled dough.
- The dough rising times may vary depending on room temperature; aim for doubling in size as the indicator.
- The lemon glaze can be adjusted for sweetness or tartness by varying the powdered sugar or lemon juice quantities.