You’re going to adore these Raspberry Cinnamon Rolls with Lemon Glaze for their irresistible combination of flavors and textures. The dough is soft and fluffy, providing a perfect canvas for the rich cinnamon and vibrant raspberry filling.
The lemon glaze adds a refreshing burst of citrus that cuts through the sweetness, balancing each bite. These rolls are not only a feast for the taste buds but also a visual treat, with the bright red raspberries and glossy, golden glaze making them a stunning addition to any table.
Perfect for a leisurely brunch or a sweet afternoon treat, these rolls bring a touch of indulgence to any day.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- n a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture.
- Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
- Heat the oven to 375°F (190°C).
- Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown
- While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.Once baked, remove rolls from the oven, let cool for 10 minutes, and
- then drizzle with lemon glaze. Serve warm.
