Description
Indulge in the delightful combination of sweet raspberries and warm cinnamon encased in a soft dough, topped with a zesty lemon glaze with these Raspberry Cinnamon Rolls. Perfect for breakfast or a sweet treat any time of day!
Ingredients
Scale
For the dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup unsalted butter (melted)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1 cup fresh or frozen raspberries
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter (softened)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: Mix warm milk and yeast, then combine with sugar, eggs, and melted butter. Add flour and salt, knead until smooth. Let rise.
- Prepare the filling: Roll out dough, spread butter, sprinkle sugar-cinnamon mix, add raspberries. Roll into a log, cut into rolls, place in baking dish, let rise.
- Bake: Preheat oven, bake rolls until golden brown.
- Make the glaze: Whisk together powdered sugar, lemon juice, and zest.
- Finish: Drizzle glaze over warm rolls.
Notes
- If using frozen raspberries, do not thaw to prevent excess moisture.
- Best served warm but can be stored airtight for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
