Description
Delight in these homemade Raspberry Cinnamon Rolls, featuring a soft, fluffy dough filled with a sweet cinnamon-sugar and fresh raspberry mixture. Finished with a tangy lemon glaze, these rolls make a perfect treat for breakfast or brunch.
Ingredients
Scale
Dough
- 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
Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt, ensuring they are evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, melted unsalted butter, vegetable oil, and eggs until smooth and well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it, and allow it to rise in a warm spot until it doubles in size, about 1 hour.
- Prepare Filling: Mix granulated sugar with ground cinnamon and toss the finely chopped fresh raspberries in this mixture to coat evenly.
- Shape the Rolls: Roll out the risen dough into a rectangle, spread the raspberry cinnamon filling evenly over the surface, and then roll the dough tightly into a log.
- Cut and Second Rise: Slice the rolled dough into individual rolls and arrange them in a baking pan. Cover and let them rise for another 30 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking.
- Bake: Bake the rolls in the preheated oven for 25 minutes, until golden brown and cooked through.
- Make Glaze: Whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and slightly thickened.
- Glaze and Serve: Drizzle the warm cinnamon rolls generously with the lemon glaze before serving to add a tangy sweetness.
Notes
- Use fresh raspberries for best flavor; frozen raspberries can be used but may add extra moisture.
- Ensure the milk is lukewarm to activate the yeast properly without killing it.
- Kneading the dough well develops gluten, which gives the rolls a soft, airy texture.
- Letting the rolls rise twice ensures a light and fluffy result.
- The lemon glaze adds a bright, zesty contrast to the sweet cinnamon and raspberry filling.
- Store leftovers in an airtight container and reheat gently before serving.
