Description
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful twist on the classic cinnamon roll. The sweet, tangy raspberry filling pairs perfectly with the warm cinnamon rolls, creating a deliciously soft and fluffy treat. To elevate the flavor, a zesty lemon glaze is drizzled on top, adding a refreshing citrus kick that complements the sweetness of the rolls. Perfect for a special breakfast, brunch, or dessert, these rolls are a crowd-pleaser and sure to become a new favorite in your baking rotation!
Ingredients
For the Dough:
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1 cup whole milk, warmed (110°F or 45°C)
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1/4 cup granulated sugar
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2 teaspoons active dry yeast
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1/2 cup unsalted butter, melted
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2 large eggs
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3 1/2 cups all-purpose flour
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1/2 teaspoon salt
For the Filling:
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 teaspoons ground cinnamon
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1 cup fresh or frozen raspberries (thawed if frozen)
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1 tablespoon cornstarch (to thicken raspberry filling)
For the Lemon Glaze:
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1 cup powdered sugar
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1 tablespoon fresh lemon juice
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1 tablespoon milk or water (to adjust consistency)
Instructions
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Prepare the Dough:
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In a bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
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Add the melted butter and eggs to the yeast mixture, then stir in the flour and salt.
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Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
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Prepare the Filling:
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In a small bowl, combine the softened butter, sugar, and cinnamon to make the cinnamon filling.
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In a separate bowl, mix the raspberries with cornstarch until the berries are evenly coated.
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Assemble the Cinnamon Rolls:
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Roll out the dough into a large rectangle (about 12×18 inches).
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Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
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Sprinkle the raspberry mixture evenly on top of the cinnamon filling.
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Roll up the dough tightly from the long edge and slice into 12 even rolls.
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Place the rolls in the greased baking dish, leaving a little space between each roll.
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Cover and let the rolls rise for about 30 minutes while the oven preheats.
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Bake the Rolls:
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Bake the rolls for 25-30 minutes or until golden brown on top.
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Remove the rolls from the oven and allow them to cool for 5-10 minutes.
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Make the Lemon Glaze:
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In a small bowl, whisk together the powdered sugar, lemon juice, and milk (or water) until smooth.
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Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
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Glaze the Rolls:
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Drizzle the lemon glaze over the warm cinnamon rolls before serving.
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Serve:
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Serve warm and enjoy the sweet, tangy combination of raspberry and cinnamon with a refreshing lemon glaze!
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Notes
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Freezing: You can freeze unbaked rolls. After assembling and cutting them, place the rolls on a baking sheet and freeze until firm, then transfer to a freezer bag. When ready to bake, place the rolls in a greased baking dish, let them thaw and rise for about 2 hours, then bake as directed.
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Make Ahead: You can prepare the dough and filling the night before. After assembling, cover the rolls and refrigerate overnight. In the morning, let them come to room temperature before baking.
- Prep Time: 30 minutes (plus rising time)
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch, Dessert, Sweet Rolls
- Method: Baking
- Cuisine: American, Bakery, Sweet Rolls
Keywords: Raspberry Cinnamon Rolls, Lemon Glaze, Cinnamon Rolls with Fruit, Sweet Rolls, Brunch Recipe, Raspberry Dessert, Cinnamon Rolls with Lemon