Raspberry Lemon Cinnamon Rolls

These Raspberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a vibrant raspberry filling and a tangy lemon glaze. Soft, gooey, and bursting with flavor, they are perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Perfect Balance of Sweet and Tart: The warm cinnamon pairs beautifully with the bright raspberry filling and citrusy glaze.
• Soft and Fluffy Texture: The dough is light and airy, making every bite irresistibly soft.
• Great for Any Occasion: Whether for a weekend brunch or a special treat, these rolls impress every time.
• Customizable: You can easily swap the raspberries for other fruits like blueberries or blackberries.

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
• 1/4 cup melted butter
• 1 tsp salt
• 2 eggs (room temperature)
• 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)
• 1/2 cup granulated sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp melted butter
• 1 tsp lemon zest

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Dough

1. In a large mixing bowl, dissolve yeast in warm milk (around 110°F). Let sit for 5 minutes until frothy.
2. Add sugar, melted butter, salt, eggs, and flour. Mix until a dough forms.
3. Knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Filling

1. In a small bowl, combine sugar and cinnamon.
2. Roll out the dough into a large rectangle (about 1/4-inch thick).
3. Brush melted butter over the dough and sprinkle with cinnamon sugar.
4. Scatter mashed raspberries evenly across the surface.

Step 3: Form the Rolls

1. Roll the dough tightly into a log from the long side.
2. Slice into 12 equal rolls using a sharp knife or dental floss.
3. Arrange the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Step 4: Bake the Rolls

1. Preheat oven to 375°F (190°C).
2. Bake the rolls for 25 minutes or until golden brown and fragrant.

Step 5: Make the Lemon Glaze

1. In a bowl, whisk together powdered sugar, lemon juice, melted butter, and lemon zest until smooth.

Step 6: Glaze and Serve

1. Drizzle the lemon glaze over slightly cooled rolls.
2. Serve warm and enjoy!

Servings and Timing

• Yield: 12 rolls
• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes

Variations

• Berry Swap: Substitute raspberries with blueberries, blackberries, or strawberries.
• Nutty Addition: Sprinkle chopped pecans or almonds into the filling for added crunch.
• Dairy-Free Option: Use plant-based milk and butter alternatives.
• Extra Citrus Flavor: Add a little orange zest to the filling for a citrusy twist.

Storage/Reheating

• Room Temperature: Store leftovers in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days in a sealed container.
• Freezing: Freeze unglazed rolls in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F for 5-10 minutes.

FAQs

1. Can I make these rolls ahead of time?

Yes, you can prepare the rolls the night before, cover, and refrigerate them. Let them come to room temperature before baking.

2. Can I use instant yeast instead of active dry yeast?

Yes, but you can skip the proofing step and mix instant yeast directly into the dry ingredients.

3. How do I prevent the dough from sticking?

Use a floured surface and a rolling pin dusted with flour to prevent sticking while rolling out the dough.

4. Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture.

5. How can I make the rolls extra soft?

Cover the rolls with foil for the first 10 minutes of baking to prevent excessive browning and retain moisture.

6. What’s the best way to slice the rolls evenly?

Use unflavored dental floss to cut the rolls cleanly without squishing the dough.

7. Can I double the recipe?

Yes, simply double the ingredients and use two baking dishes.

8. How do I make a thicker glaze?

Add more powdered sugar to achieve a thicker consistency.

9. What if my dough doesn’t rise?

Ensure your yeast is fresh and that the milk is warm but not too hot. Let the dough rise in a warm, draft-free area.

10. Can I use a different glaze?

Yes, you can try a cream cheese glaze or a simple vanilla glaze instead of lemon.

Conclusion

Raspberry Cinnamon Rolls with Lemon Glaze offer a delicious combination of sweet and tangy flavors with a soft, fluffy texture. Whether you enjoy them fresh from the oven or as a make-ahead treat, these rolls are sure to impress. Try them for breakfast, brunch, or a sweet snack you won’t be disappointed!

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