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Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls recipe
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Experience the divine fusion of flavors with our Raspberry Cinnamon Rolls drizzled in a zesty Lemon Glaze. These delectable treats combine the comforting warmth of cinnamon with the vibrant burst of ripe raspberries, creating a match made in dessert heaven. As you take a bite, imagine the soft, doughy layers gently giving way to the luscious raspberry swirls, infusing each mouthful with fruity bliss.

  • Author: Noura
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 rolls 1x
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

  • For the Dough:

    • 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 + 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 or minced

 

  • For the Lemon Glaze:

    • 1 cup powdered sugar
    • 1 tablespoon fresh lemon juice
    • Zest of 1 lemon
    • 1/2 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients:

    • In a large bowl, combine flour, sugar, yeast, and salt.

  2. Prepare Wet Ingredients:

    • In a separate bowl, whisk together lukewarm milk, melted butter, vegetable oil, and eggs.

  3. Combine Wet and Dry:

    • Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.

  4. Knead the Dough:

    • Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.

  5. First Rise:

    • Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

  6. Prepare Filling:

    • Mix sugar and cinnamon in a small bowl.
    • Toss minced raspberries in the cinnamon-sugar mixture.

  7. Shape the Rolls:

    • Roll out the risen dough into a 12×18 inch rectangle.
    • Evenly spread the raspberry-cinnamon mixture over the dough.
    • Starting from the long edge, roll the dough tightly into a log.

  8. Cut and Second Rise:

    • Cut the log into 12 equal slices.
    • Arrange slices cut side up in a greased 9×13 inch baking pan.
    • Cover and let rise for 30 minutes, until puffy.

  9. Preheat Oven:

    • Heat oven to 375°F (190°C).

  10. Bake:

  • Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
  1. Make Glaze:
  • While the rolls bake, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract.
  • Adjust consistency with additional lemon juice if needed.
  1. Glaze and Serve:

 

  • Once baked, remove rolls from the oven, let cool for 10 minutes, and drizzle with lemon glaze.
  • Serve warm.

Notes

  • Proofing the Dough: Ensure your kitchen is warm enough to aid the yeast activity for proper rising.
  • Rolling the Dough: Keep the dough tight when rolling to prevent the filling from seeping out.
  • Adjusting the Glaze: For a stronger lemon flavor, add extra lemon zest.

 

  • Serving: Best enjoyed fresh! To reheat leftovers, warm gently in the microwave or oven to restore softness.

Nutrition

Find it online: https://glonfo.com/raspberry-cinnamon-rolls/