Warm Raspberry Cinnamon Rolls: A Sweet Twist on Tradition
Experience the divine fusion of flavors with our Raspberry Cinnamon Rolls drizzled in a zesty Lemon Glaze.
Ingredients
- 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 unsalted butter melted
- 1 tablespoon unsalted butter melted
- 1 tablespoon vegetable oil
- 2 large eggs
- For the Raspberry Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries finely chopped
- For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla bean paste
Instructions
- 1. In a large bowl, combine flour, sugar, yeast, and salt.
- 2. In another bowl, whisk milk, melted butter, vegetable oil, and eggs.
- 3. Gradually add wet ingredients to dry, mixing to form a dough.
- 4. Knead on a floured surface for 8-10 minutes until smooth.
- 5. Place in a greased bowl, cover, and let rise for 1 hour.
- 6. Mix sugar and cinnamon. Toss raspberries in the mixture.
- 7. Roll out dough into a 12x18 inch rectangle. Spread raspberry filling.
- 8. Roll dough into a log and cut into 12 slices.
- 9. Arrange slices in a greased 9x13 inch pan. Let rise for 30 minutes.
- 10. Preheat oven to 375°F. Bake rolls for 25 minutes.
- 11. For glaze, whisk powdered sugar, lemon juice, zest, and vanilla.
- 12. Drizzle glaze over warm rolls and serve.
Notes
Ensure the kitchen is warm for dough rising.
Roll dough tightly to prevent filling from leaking.
Add extra lemon zest for a stronger lemon flavor.
Reheat leftovers gently to restore softness.