Description
Raspberry Cinnamon Rolls with Lemon Glaze are a delightful treat that perfectly balances sweet and tangy flavors. These fluffy rolls are filled with juicy raspberries and warm cinnamon, then drizzled with a zesty lemon glaze for an irresistible finish. Perfect for brunch, dessert, or an afternoon snack, they are sure to impress everyone at your table.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 tsp ground cinnamon
- 1 1/2 cups fresh raspberries
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- In a bowl, combine warm milk and yeast; let sit until foamy (about 5 minutes). In another bowl, whisk flour, sugar, and salt. Add the yeast mixture, softened butter, and eggs; mix until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.
- Roll out the dough into a rectangle (½ inch thick) and spread softened butter over it. Mix sugar and cinnamon; sprinkle over the buttered dough along with fresh raspberries. Roll tightly from one edge to form a log.
- Cut into 1-inch slices and place in a greased baking dish with space between each roll. Let rise for another 10 minutes while preheating the oven to 375°F (190°C).
- Bake for about 25 minutes until golden brown. Meanwhile, whisk together powdered sugar and lemon juice for the glaze.
- Drizzle the glaze over warm rolls before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg