Description
Indulge in the delightful flavors of these Raspberry Cinnamon Rolls with Lemon Glaze. A perfect balance of sweet raspberries, warm cinnamon, and zesty lemon in every bite. These rolls are ideal for a decadent breakfast or a special dessert.
Ingredients
Scale
For the dough:
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (melted)
- 2¾ cups all-purpose flour
- ½ teaspoon salt
For the filling:
- ¾ cup fresh or frozen raspberries
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter (softened)
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Add sugar, egg, melted butter, flour, and salt. Mix until a soft dough forms. Knead until smooth. Let rise for 1 hour.
- Make the filling: Mix brown sugar and cinnamon. Roll out dough, spread butter, sprinkle cinnamon sugar, add raspberries. Roll into a log, cut into rolls. Let rise for 30–40 minutes.
- Bake: Preheat oven to 350°F. Bake rolls for 22–26 minutes.
- Prepare the glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
Notes
- If using frozen raspberries, do not thaw to avoid excess moisture.
- These rolls can be made the night before and baked in the morning after a second rise.
- Store leftovers covered at room temperature for 1–2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
