Raspberry Cinnamon Rolls with Lemon Glaze
Ingredients:
For the dough:
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup warm milk (110°F)
1/4 cup melted butter
2 large eggs
For the filling:
1 cup fresh or frozen raspberries (thawed if frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (adjust for consistency)
Directions:
Make the dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms, then knead for 6-8 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the filling: In a small bowl, mix sugar, cornstarch, and cinnamon. Roll out the dough into a 12x18-inch rectangle and spread raspberries evenly across it. Sprinkle the sugar mixture over the raspberries.
Shape the rolls: Roll the dough tightly into a log, starting from the long edge. Slice into 12 even rolls and place them in a greased 9x13-inch baking dish. Cover and let rise for another 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
Make the glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over warm rolls and serve.
Prep Time: 30 minutes | Rise Time: 1 hour 30 minutes | Baking Time: 25 minutes | Total Time: 2 hours 25 minutes
Kcal: 310 kcal (per roll) | Servings: 12
Tips:
Use room temperature ingredients for the dough to ensure even mixing.
For a thicker glaze, reduce the milk or add more powdered sugar.
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