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Raspberry Cinnamon Rolls with Lemon Glaze

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These soft and fluffy raspberry cinnamon rolls are a fruity twist on the classic. Filled with sweet raspberries and a hint of cinnamon, and topped with a zesty lemon glaze, they’re perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Dough:

  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup warm milk (110°F/45°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the Filling:

  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, softened

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1–2 tbsp milk (adjust for desired consistency)
  • 1 tsp lemon zest

Instructions

  • Prepare the Dough:
    • In a large bowl, whisk together the flour, yeast, sugar, and salt.
    • Add the warm milk, melted butter, and egg. Stir until a soft dough forms.
    • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 5–6 minutes).
    • Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  • Prepare the Filling:
    • In a small bowl, mix the granulated sugar and cinnamon.
  • Roll Out the Dough:
    • Punch down the dough and roll it into a 12×16-inch rectangle on a floured surface. Spread the softened butter evenly over the dough.
    • Sprinkle the cinnamon-sugar mixture evenly over the butter. Gently spread the raspberries across the dough.
  • Roll and Slice:
    • Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal slices using a sharp knife or dental floss.
  • Second Rise:
    • Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again in a warm place for 30–45 minutes, until puffy.
  • Bake the Rolls:
    • Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown on top. Let cool slightly.
  • Make the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth.
  • Glaze and Serve:
    • Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!

Notes

  • If using frozen raspberries, toss them in a bit of flour before adding to prevent excess moisture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds before serving.

Find it online: https://ukfinda.com/raspberry-cinnamon-rolls-with-lemon-glaze/