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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Raspberry Cinnamon Rolls with Lemon Glaze offer a delightful twist on traditional cinnamon rolls, blending the sweetness of raspberries with a hint of cinnamon and a refreshing lemon glaze. These rolls are soft, fluffy, and packed with a fruity filling, making them perfect for breakfast, brunch, or a sweet snack. The zesty lemon glaze adds just the right amount of tang to balance the sweetness.
Key Ingredients & Their Role
- Raspberries: Fresh or frozen, these add a bright, juicy filling.
- Cinnamon: Complements the sweetness of the raspberries, adding warmth to the filling.
- Lemon Zest and Juice: Adds a fresh, tangy flavor to the glaze.
- Yeast: Helps the dough rise, making the rolls soft and fluffy.
Step-by-Step Guide to Making Raspberry Cinnamon Rolls with Lemon Glaze
1. Make the Dough – A Soft, Fluffy Base
- In a bowl, mix 1 cup of warm milk, 2¼ teaspoons (1 packet) of active dry yeast, and ¼ cup of sugar. Let sit for 5-10 minutes until foamy.
- Add 4 cups of all-purpose flour, 1 large egg, ¼ cup melted butter, and 1 teaspoon of salt. Knead until smooth, then cover and let rise for 1-2 hours, or until doubled.
2. Prepare the Raspberry Filling – A Sweet and Tart Mixture
- In a small bowl, combine 1 cup of raspberries (fresh or frozen), ¼ cup of sugar, 1 tablespoon of flour, and 1 teaspoon of cinnamon. Gently mash the raspberries and mix until combined.
3. Roll Out and Add Filling – Building Layers of Flavor
- On a floured surface, roll out the dough into a 12×18-inch rectangle. Spread the raspberry filling evenly over the dough.
4. Roll and Slice – Forming the Rolls
- Starting from one long edge, roll the dough tightly into a log. Cut into 12 even slices and place in a greased baking pan.
5. Let Rise and Bake – Achieving the Perfect Texture
- Cover and let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, until golden brown.
6. Make the Lemon Glaze – A Refreshing Finish
- In a bowl, whisk 1 cup of powdered sugar with 2 tablespoons of lemon juice and 1 teaspoon of lemon zest until smooth. Drizzle over the warm rolls.
Serving Suggestions and Pairings
These Raspberry Cinnamon Rolls with Lemon Glaze are best enjoyed fresh and warm. Serve with a side of Greek Yogurt or Fresh Fruit for a balanced breakfast.
Tips for Perfect Raspberry Cinnamon Rolls
- Use Fresh or Frozen Raspberries: Fresh berries hold up best, but frozen work well too.
- Let the Dough Rise Fully: A full rise creates soft, fluffy rolls.
- Add Lemon Zest for Extra Flavor: Incorporating lemon zest into the glaze enhances the fresh taste.
Raspberry Cinnamon Rolls with Lemon Glaze Recipe
These Raspberry Cinnamon Rolls with Lemon Glaze are soft, fluffy rolls filled with raspberries and cinnamon, topped with a refreshing lemon glaze. Perfect for brunch or a sweet treat!
Ingredients
Dough:
- 1 cup warm milk
- 2¼ teaspoons active dry yeast
- ¼ cup sugar
- 4 cups all-purpose flour
- 1 large egg
- ¼ cup melted butter
- 1 teaspoon salt
Filling:
- 1 cup raspberries fresh or frozen
- ¼ cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Make Dough: Mix warm milk, yeast, and sugar. Add flour, egg, butter, and salt. Knead and let rise for 1-2 hours.
- Prepare Filling: Mash raspberries with sugar, flour, and cinnamon.
- Roll and Fill: Roll dough into a rectangle, spread filling, and roll up. Cut into 12 slices.
- Rise and Bake: Let rise for 30 minutes, then bake at 350°F for 25-30 minutes.
- Glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
Notes
Store in an airtight container for up to 2 days.
