Description
Deliciously soft cinnamon rolls filled with ripe raspberries and topped with a zesty lemon glaze, perfect for breakfast or any special occasion.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 1 cup fresh or frozen raspberries
- 1 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
- Combine flour, granulated sugar, and salt in a larger mixing bowl.
- Make a well in the center and pour in the yeast mixture, melted butter, and egg.
- Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place in a greased bowl, cover with a damp cloth, and let rise for about 1 hour.
- Mix brown sugar, cinnamon, and softened butter for the filling.
- Roll out the dough into a rectangle of about 12×18 inches.
- Spread the cinnamon filling evenly over the dough and sprinkle raspberries on top.
- Roll the dough tightly from the long edge into a log and slice into 12 equal pieces.
- Place the rolls seam-side down in a greased baking dish.
- Cover with a cloth and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake rolls for 25-30 minutes until golden brown.
- Whisk together powdered sugar, lemon juice, and zest for the glaze.
- Drizzle the lemon glaze over warm rolls after baking.
Notes
For a make-ahead option, prepare the dough the night before and refrigerate after forming the rolls. Reheat before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 293
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg