Description
These Raspberry Cinnamon Rolls with Lemon Glaze are a fruity twist on classic cinnamon rolls. They feature a soft, fluffy dough filled with a cinnamon-sugar raspberry mixture, then topped with a bright, tangy lemon glaze. Perfect for brunch, breakfast, or a sweet afternoon treat.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 ¼ 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, finely chopped
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk together warm milk, melted butter, vegetable oil, and eggs. Combine wet and dry ingredients and knead until smooth. Let the dough rise for 1 hour until doubled in size.
- Make the Filling: In a bowl, mix sugar and cinnamon. Toss chopped raspberries in the mixture.
- Roll and Fill: Roll out the dough into a 12×18-inch rectangle. Spread the raspberry filling evenly.
- Shape the Rolls: Tightly roll the dough into a log and cut it into 12 equal rolls. Arrange them in a greased baking dish.
- Second Rise: Let the rolls rise for 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C) and bake for 22–25 minutes until golden brown.
- Prepare the Lemon Glaze: Whisk together powdered sugar, lemon juice, zest, and vanilla extract.
- Finish: Drizzle the glaze over warm cinnamon rolls before serving.
Notes
- If using frozen raspberries, thaw and drain excess moisture.
- Rolls can be prepared the night before and baked fresh in the morning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American