RASPBERRY CINNAMON ROLLS WITH LEMON GLAZE
Raspberry cinnamon rolls with lemon glaze are soft, fluffy, and bursting with fruity and citrusy flavor. Perfect for breakfast, brunch, or dessert, these sweet rolls are easy to make and irresistible to share.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ¾ cup warm milk
- 2 tablespoons unsalted butter melted
- 1 large egg
For the Filling:
- ½ cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest optional
Instructions
- Prepare Dough: In a bowl, combine warm milk and yeast. Let sit 5 minutes. Add sugar, melted butter, egg, and flour with salt. Knead until smooth. Let rise 1 hour or until doubled.
- Prepare Filling: Mash raspberries and mix with sugar and cinnamon.
- Assemble Rolls: Roll dough into a rectangle. Spread butter over dough, then sprinkle raspberry mixture evenly. Roll tightly and cut into 8–10 rolls.
- Bake: Place rolls in a greased baking dish. Bake at 375°F (190°C) for 25–30 minutes until golden brown.
- Add Glaze: Mix powdered sugar, lemon juice, and zest. Drizzle over warm rolls before serving.
Notes
- Make Ahead: Dough can be prepared the night before; refrigerate and bake in the morning.
- Flavor Variations: Add white chocolate chips, blueberries, or nuts to the filling.
- Serving Suggestions: Serve warm with coffee, tea, or a glass of milk.
- Storage Tips: Store in an airtight container at room temperature for up to 2 days; reheat before serving.