Description
Fluffy, buttery sweet rolls swirled with fresh raspberries and cinnamon sugar, topped with a bright and tangy lemon glaze. A show-stopping brunch treat!
Ingredients
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4 cups all-purpose flour
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1 packet (2¼ tsp) instant yeast
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¾ cup warm whole milk
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¼ cup granulated sugar
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¼ cup melted butter
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2 large eggs
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½ tsp salt
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Filling: 2 cups chopped raspberries, ½ cup sugar, 1 tsp cinnamon, 1 tbsp cornstarch
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Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest, ½ tsp vanilla
Instructions
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Mix warm milk, sugar, and yeast. Let sit until foamy.
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Add butter, eggs, salt, and flour. Knead until smooth.
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Let dough rise for 1–1.5 hours.
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Mix raspberry filling and set aside.
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Roll out dough, spread filling, roll up, and cut into 12 rolls.
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Let rolls rise 30–45 minutes.
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Bake at 350°F for 25–30 mins.
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Mix glaze and drizzle over warm rolls. Serve fresh.
Notes
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Use dental floss for clean slicing.
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Rolls can be prepped ahead and baked the next day.
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Glaze while warm for best results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American