Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Delight in these soft and fluffy Raspberry Cinnamon Rolls, infused with a sweet cinnamon-sugar raspberry filling and topped with a zesty lemon glaze. Perfect for breakfast or a special brunch treat, these homemade rolls combine classic flavors with a fresh twist of lemon to brighten every bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
- Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture.
- Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
- Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
- Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
- Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, then drizzle with lemon glaze. Serve warm.
Notes
- For best results, use fresh raspberries and ensure they are finely chopped to avoid large chunks in the rolls.
- You can substitute milk with a non-dairy alternative if desired, but ensure it is lukewarm to activate the yeast properly.
- Make sure the dough rises in a warm, draft-free area to achieve the best texture.
- Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat the rolls gently in the oven or microwave before serving to refresh their softness.
Keywords: raspberry cinnamon rolls, lemon glaze, sweet rolls, breakfast rolls, homemade cinnamon rolls, raspberry dessert, brunch recipe
