Description
Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on the classic favorite, infusing sweet, tangy raspberries with warm cinnamon for a mouthwatering treat. These soft, gooey rolls are perfect for brunch or a cozy breakfast any day of the week. Topped with a zesty lemon glaze, each bite bursts with flavor and an irresistible aroma that will have everyone reaching for seconds. Whether you’re gathering with friends or enjoying a leisurely morning at home, this recipe is sure to become a staple in your kitchen.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 2 large eggs
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt.
- In another bowl, whisk together milk, melted butter, and eggs.
- Combine wet and dry ingredients to form dough; knead for about 8–10 minutes until smooth.
- Let the dough rise in a greased bowl covered with a damp cloth for about an hour or until doubled in size.
- Prepare filling by mixing sugar and cinnamon; toss raspberries to coat.
- Roll out dough into a rectangle (12×18 inches), spread raspberry mixture evenly, roll tightly into a log.
- Slice into 12 pieces and place in a greased baking pan; let rise for another 30 minutes.
- Preheat oven to 375°F (190°C) and bake rolls for approximately 25 minutes until golden brown.
- For the glaze, whisk together powdered sugar, lemon juice, zest until smooth; drizzle over warm rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 290
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg