Description
Soft and fluffy raspberry cinnamon rolls filled with sweet berries and cinnamon, then topped with a bright lemon glaze for the perfect sweet-tangy finish.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
1. In a large bowl combine flour, granulated sugar, instant yeast, and salt.
2. In another bowl whisk together lukewarm milk, melted butter, vegetable oil, and eggs.
3. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
4. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Mix the granulated sugar and ground cinnamon in a bowl. Add the raspberries and gently toss to coat.
7. Roll the risen dough into a 12×18-inch rectangle on a lightly floured surface. Spread the raspberry mixture evenly over the dough, leaving a small border.
8. Starting from the long side, tightly roll the dough into a log.
9. Slice the log into 12 equal rolls and place them cut-side up in a greased 9×13-inch baking pan.
10. Cover and let the rolls rise for another 30 minutes until puffy.
11. Preheat the oven to 375°F (190°C) and bake the rolls for about 25 minutes until golden brown.
12. In a bowl whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract to make the glaze.
13. Allow the rolls to cool slightly, then drizzle the lemon glaze generously over the top before serving.
Notes
Ensure the dough rises in a warm environment so the yeast activates properly. A slightly warm oven that has been turned off works well for proofing.
For clean slices, use dental floss instead of a knife to cut the rolled dough into portions.
Serve the rolls warm for the best texture and flavor.