Description
Delight in these Raspberry Cinnamon Rolls with Lemon Glaze, a perfect blend of sweet raspberries, warm cinnamon, and a tangy lemon glaze. Soft, fluffy dough envelops a luscious raspberry jam and cinnamon filling, making them an irresistible breakfast or dessert treat.
Ingredients
Scale
Dough
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- ¼ cup unsalted butter (melted)
- 3 cups all-purpose flour
- ½ teaspoon salt
Filling
- ¾ cup raspberry jam
- 1 cup fresh raspberries
- â…“ cup brown sugar
- 2 teaspoons ground cinnamon
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Activate Yeast: In a large bowl, combine warm milk and yeast and let sit for 5–10 minutes until foamy to activate the yeast and ensure proper rising of the dough.
- Mix Dough Ingredients: Add sugar, egg, egg yolk, and melted butter to the yeast mixture, mixing until combined. Stir in flour and salt.
- Knead Dough: Knead the dough for 8–10 minutes until smooth and elastic to develop gluten for a soft texture.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled in size, allowing the dough to ferment and expand.
- Shape Dough: Once risen, roll the dough into a 14×9-inch rectangle on a lightly floured surface.
- Add Filling: Spread raspberry jam evenly over the dough, then sprinkle with fresh raspberries, brown sugar, and cinnamon for a flavorful filling.
- Form Rolls: Carefully roll the dough into a log and cut into 9–12 even rolls to ensure consistent baking.
- Second Rise: Place rolls in a greased baking dish, cover, and let rise for another 30–45 minutes to let them puff up again.
- Baking: Preheat oven to 350°F and bake rolls for 25–30 minutes until golden brown and cooked through.
- Prepare Glaze: While rolls bake, whisk together powdered sugar, lemon juice, and lemon zest to make a tangy lemon glaze.
- Glaze and Serve: Drizzle the lemon glaze over warm rolls before serving to add a bright, sweet finish.
Notes
- You can use frozen raspberries instead of fresh—just don’t thaw them first to avoid excess moisture.
- For a richer dough, substitute milk with half-and-half, enhancing flavor and softness.
- Adjust lemon juice in glaze to your preferred consistency to balance sweetness and tartness.
