RASPBERRY CINNAMON ROLLS
These Raspberry Cinnamon Rolls are a delightful twist on the classic breakfast treat. Fluffy dough is swirled with a sweet and tart raspberry filling, then baked to golden perfection and drizzled with a creamy glaze. They're perfect for a special breakfast, brunch, or dessert.
Ingredients
Dough:
- 1 cup warm milk 105-115°F
- 2 tablespoons active dry yeast
- ¼ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
Filling:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- ¼ cup ½ stick unsalted butter, softened
- 1 teaspoon ground cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Activate yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
- Add remaining dough ingredients: Add the melted butter, eggs, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
- Knead dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare filling: While the dough is rising, prepare the filling. In a medium bowl, combine the raspberries, granulated sugar, softened butter, and cinnamon. Gently mash the raspberries with a fork.
- Assemble rolls: Once the dough has doubled, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle about 12x18 inches. Spread the raspberry filling evenly over the dough.
- Roll up dough: Starting from the long edge, tightly roll up the dough into a log.
- Cut rolls: Cut the log into 9-12 rolls, about 1-2 inches thick.
- Second rise: Place the rolls in a greased 9x13 inch baking dish (or a round cake pan). Cover and let rise for another 30-45 minutes, or until puffy.
- Preheat oven: Preheat oven to 375°F (190°C).
- Bake: Bake for 20-25 minutes, or until golden brown.
- Make glaze: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy.
- Drizzle with glaze: Let the rolls cool slightly before drizzling with the glaze. Serve warm.
Notes
- Yeast: Make sure your yeast is fresh. If it doesn't foam when mixed with warm milk and sugar, it may be expired.
- Milk Temperature: The milk should be warm enough to activate the yeast but not too hot, or it will kill the yeast.
- Rising Time: Rising times will vary depending on the temperature of your kitchen. A warmer environment will result in a faster rise.
- Filling: You can adjust the amount of sugar and cinnamon in the filling to your liking.
- Cream Cheese Glaze: Use cream cheese instead of milk in the glaze for a richer flavor.
- Orange Zest: Add orange zest to the dough or filling for a citrusy twist.
- Nutty Filling: Add chopped nuts to the filling for added texture and flavor.
- Apple Cinnamon Rolls: Substitute applesauce or diced apples for the raspberries.