Description
Delight in these soft and flavorful Raspberry Cinnamon Rolls, featuring a tender dough filled with a sweet cinnamon sugar and fresh raspberry mixture, baked to golden perfection and topped with a tangy lemon glaze. Perfect for breakfast or brunch, these rolls combine the warmth of cinnamon with the bright freshness of raspberries and lemon.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt to evenly distribute the dry components essential for the dough.
- Prepare Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs until well combined, ensuring a smooth and liquid mixture for the dough.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until a cohesive dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until the dough becomes smooth and elastic, which develops the gluten structure.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and allow to rise in a warm area until it doubles in size, about 1 hour, to develop flavor and texture.
- Prepare Filling: Combine granulated sugar with ground cinnamon in a bowl, then gently toss the finely chopped or minced raspberries in this mixture, ensuring the berries are evenly coated.
- Shape the Rolls: Roll the risen dough out into a large rectangle on a floured surface. Spread the raspberry-cinnamon filling evenly over the dough, then carefully roll it into a log shape, starting from one long edge.
- Cut and Second Rise: Slice the rolled dough into 12 even pieces, place them in a greased baking pan spaced slightly apart, and let them rise again for 30 minutes to become fluffy.
- Preheat Oven: While the rolls are undergoing the second rise, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bake: Bake the cinnamon rolls in the preheated oven for 25 minutes until golden brown and cooked through for fluffy, delicious rolls.
- Make Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth for a bright and flavorful glaze.
- Glaze and Serve: Drizzle the warm cinnamon rolls with the lemon glaze and serve immediately while warm for the best flavor and texture experience.
Notes
- Make sure the milk is lukewarm to properly activate the yeast without killing it.
- Kneading the dough well is essential to get soft and airy rolls.
- Handle the raspberries gently to keep some texture in the filling.
- For easier slicing, chill the rolled log before cutting if desired.
- Serve the rolls warm for optimal taste and texture.
- These rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.
