There’s something undeniably comforting about the aroma of freshly baked cinnamon rolls wafting through the kitchen. But what if you could take that classic treat to the next level? Enter Raspberry Cinnamon Rolls with Lemon Glaze—a delightful twist on the traditional recipe. These rolls combine the warmth of cinnamon with the tangy sweetness of raspberries, all topped off with a zesty lemon glaze that adds a burst of brightness. Perfect for a weekend brunch or a special treat, these rolls are sure to impress. Let’s dive into the recipe and create something truly magical!
Ingredients
For the Dough:
1 cup warm milk (around 110°F for proper yeast activation)
2 1/4 tsp active dry yeast (one standard packet)
1/4 cup granulated sugar (adds a touch of sweetness)
1/4 cup melted butter (gives richness to the dough)
1 tsp salt (enhances the overall flavor)
2 eggs (room temperature for smoother mixing)
4 cups all-purpose flour (or use gluten-free 1:1 flour as a substitute)
For the Filling:
1 cup raspberries (fresh or frozen, slightly mashed for spreadability)
1/2 cup granulated sugar (balances the tartness of raspberries)
1 tbsp cinnamon (for that classic cinnamon roll flavor)
2 tbsp melted butter (helps the sugar stick to the dough)
For the Lemon Glaze:
1 cup powdered sugar (creates a smooth, sweet glaze)
2 tbsp lemon juice (adds tartness and brightness)
1 tbsp melted butter (for richness in the glaze)
1 tsp lemon zest (amplifies the citrus flavor)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, dissolve the yeast in warm milk (around 110°F). Let it sit for 5 minutes until frothy.
Add sugar, melted butter, salt, eggs, and flour. Mix until a dough forms.
Knead the dough on a floured surface for 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 2: Prepare the Filling
In a small bowl, combine the sugar and cinnamon.
Roll out the dough into a large rectangle (about 1/4-inch thick).
Brush the dough with melted butter and sprinkle evenly with the cinnamon sugar mixture.
Scatter the mashed raspberries across the surface.
Step 3: Form the Rolls
Roll the dough tightly into a log from the long side.
Slice the log into 12 equal rolls using a sharp knife or dental floss.
Arrange the rolls in a greased baking dish, cover, and let them rise for 30 minutes.
Step 4: Bake the Rolls
Preheat the oven to 375°F (190°C).
Bake the rolls for 25 minutes or until golden brown and fragrant.
Step 5: Make the Lemon Glaze
In a bowl, whisk together powdered sugar, lemon juice, melted butter, and lemon zest until smooth.
Step 6: Glaze and Serve
Drizzle the lemon glaze over the slightly cooled rolls.
Serve warm and enjoy!
Notes
For a dairy-free option, substitute the milk and butter with plant-based alternatives.
Store leftovers in an airtight container for up to 2 days; reheat for a fresh taste.
Customize the filling with other fruits like blueberries or blackberries for variety.
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful fusion of sweet, tangy, and warm flavors that will elevate any breakfast or brunch spread. The soft, fluffy dough, the fruity raspberry filling, and the zesty lemon glaze come together to create a treat that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or simply treating yourself, these rolls are sure to bring joy to your table. Give them a try and let the compliments roll in! Happy baking!
