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Raspberry Cinnamon Rolls with Lemon Glaze Recipe

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4.8 from 51 reviews

Delight in these Raspberry Cinnamon Rolls with Lemon Glaze, a perfect blend of sweet, tart, and warm cinnamon spices wrapped in soft, fluffy dough. Fresh raspberries add a burst of fruity flavor to the classic cinnamon roll, while a zesty lemon glaze tops them off for a refreshing finish. Ideal for breakfast or brunch, these rolls are a crowd-pleasing treat that combines traditional baking techniques with a fruity twist.

Ingredients

Scale

Dough

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups lukewarm milk
  • 1/4 cup plus 1 tablespoon unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 2 large eggs

Raspberry Filling

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh raspberries, finely chopped or minced

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt thoroughly to prepare the base for your dough.
  2. Prepare Wet Ingredients: In a separate bowl, whisk together lukewarm milk, melted unsalted butter, vegetable oil, and eggs to create a rich, smooth liquid mixture.
  3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough begins to form.
  4. Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it is smooth and elastic, which develops gluten for a soft texture.
  5. First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
  6. Prepare Filling: Mix granulated sugar and ground cinnamon in a small bowl. Gently toss the finely chopped fresh raspberries in this cinnamon-sugar mixture to coat evenly without breaking them down too much.
  7. Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Spread the raspberry-cinnamon mixture evenly over the dough. Starting from the long edge, roll the dough tightly into a log shape.
  8. Cut and Second Rise: Slice the log into 12 equal pieces. Place the rolls cut side up in a greased 9×13 inch baking pan. Cover and allow them to rise again for 30 minutes until puffy.
  9. Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the rolls.
  10. Bake: Bake the rolls in the preheated oven for approximately 25 minutes or until they attain a golden brown color and are cooked through.
  11. Make Glaze: While the rolls are baking, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Adjust the glaze consistency with additional lemon juice if necessary to achieve a smooth drizzle.
  12. Glaze and Serve: Remove the baked rolls from the oven and let them cool for 10 minutes. Drizzle the lemon glaze over the warm rolls before serving for a refreshing citrus finish.

Notes

  • Proofing the Dough: Ensure your kitchen is warm enough to help the yeast activate and allow the dough to rise properly for a fluffy texture.
  • Rolling the Dough: Roll the dough tightly to prevent the raspberry-cinnamon filling from leaking out during baking.
  • Adjusting the Glaze: For a more intense lemon flavor, add extra lemon zest to the glaze.
  • Serving: These rolls are best enjoyed fresh. Leftovers can be gently reheated in the microwave or oven to restore softness.

Keywords: Raspberry cinnamon rolls, lemon glaze cinnamon rolls, breakfast pastries, sweet rolls, fruity cinnamon rolls

Find it online: https://freshrecipehub.com/raspberry-cinnamon-rolls-with-lemon-glaze-recipe/