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A plate of Raspberry Cinnamon Rolls ready to be enjoyed.

Raspberry Cinnamon Rolls with Lemon Glaze

  • Author: Caoimhe Byrne
  • Prep Time: 30 minutes
  • Rise Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast, Brunch, Dessert
  • Cuisine: American

Description

These Raspberry Cinnamon Rolls are a delightful twist on classic cinnamon rolls. Soft, fluffy dough is filled with a sweet and tart raspberry-cinnamon mixture and topped with a bright, fresh lemon glaze.

Ingredients

Scale

For the Dough:

  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups (300ml) milk, lukewarm (105-115°F / 40-46°C)
  • 1/4 cup + 1 tablespoon (71g total) unsalted butter, melted and slightly cooled
  • 1 tablespoon vegetable oil
  • 2 large eggs, room temperature

For the Raspberry Filling:

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh raspberries, finely chopped or minced

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar (confectioners’ sugar)
  • 1 tablespoon fresh lemon juice, plus more as needed
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract

 

Instructions

  1. Combine Dry Ingredients (Dough): In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, granulated sugar, instant yeast, and salt.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the lukewarm milk, melted (and slightly cooled) butter, vegetable oil, and room-temperature eggs until well combined.
  3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula (or with the dough hook attachment of a stand mixer on low speed) until a shaggy dough begins to form.
  4. Knead Dough:
    • By Hand: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
    • Stand Mixer: Knead with the dough hook on low speed for 6-8 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.
  5. First Rise: Lightly grease a large bowl. Place the kneaded dough in the greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place, free from drafts, until doubled in size, about 1 hour.
  6. Prepare Filling: While the dough is rising, prepare the raspberry filling. In a small bowl, combine the granulated sugar and ground cinnamon. Gently toss the finely chopped or minced fresh raspberries in the cinnamon-sugar mixture until evenly coated. Set aside.
  7. Roll Out Dough: After the first rise, punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out into a 12×18-inch rectangle, with the long side closest to you.
  8. Spread Filling: Spread the cinnamon-sugar coated raspberries evenly over the rolled-out dough, leaving a small border along the edges.
  9. Roll Up Dough: Starting from the long edge closest to you, tightly roll the dough up into a log. Pinch the seam to seal.
  10. Cut Rolls: Using a sharp knife, serrated knife, or unflavored dental floss, cut the log into 12 equal slices.
  11. Second Rise: Grease a 9×13-inch baking pan. Arrange the sliced cinnamon rolls, cut-side up, in the prepared pan. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30 minutes, or until puffy.
  12. Preheat Oven: Preheat your oven to 375°F (190°C).
  13. Bake: Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
  14. Make Glaze: While the rolls are baking, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it reaches your desired consistency.
  15. Cool and Glaze: Remove the baked cinnamon rolls from the oven. Let them cool in the pan for about 10 minutes before drizzling the lemon glaze evenly over the top.
  16. Serve warm.

Notes

  • Milk Temperature: Make sure the milk is lukewarm (105-115°F / 40-46°C) to activate the yeast.
  • Rising Time: Rising times may vary depending on the temperature of your kitchen.
  • Raspberries: Fresh raspberries are recommended for their flavor and texture. Finely chop or mince the raspberries to ensure they distribute evenly in the filling.
  • Lemon Zest: Use fresh lemon zest for the best flavor.
  • Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency.
  • Serving Suggestions: These raspberry cinnamon rolls are best served warm.
  • Storage: Store at room temp or in the fridge.

Find it online: https://itasty.net/raspberry-cinnamon-rolls-with-lemon-glaze-sweet-tangy-and-irresistible/