Description
Soft and pillowy homemade sweet rolls filled with a vibrant raspberry-cinnamon filling and topped with a bright lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
- For the Dough: Warm milk, active dry yeast, sugar, butter, egg, all-purpose flour, salt.
- For the Raspberry Filling: Fresh or frozen raspberries, sugar, vanilla extract, cornstarch, cinnamon.
- For the Lemon Glaze: Powdered sugar, fresh lemon juice, milk (if needed).
Instructions
- Activate the yeast by mixing warm milk, sugar, and yeast. Let it sit until foamy.
- Make the dough by combining melted butter, egg, flour, and salt. Knead until smooth.
- Let the dough rise for 1 hour until doubled in size.
- Prepare the raspberry filling by cooking raspberries, sugar, vanilla, cinnamon, and cornstarch until thick. Let cool.
- Roll out the dough, spread the raspberry filling, then roll tightly and slice into 12 rolls.
- Place rolls in a baking dish, let them rise for another 30 minutes.
- Bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Make the lemon glaze by whisking powdered sugar and lemon juice. Drizzle over warm rolls and serve.
Notes
- For extra fluffiness, let the dough rise overnight in the fridge.
- Use fresh lemon juice for the best flavor in the glaze.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American