Description
Indulge in the delightful experience of Raspberry Cinnamon Rolls with Lemon Glaze, a scrumptious twist on a breakfast classic. These fluffy rolls feature the perfect blend of tart raspberries and warm cinnamon, all drizzled with a zesty lemon glaze that elevates each bite. Ideal for weekend brunches or special occasions, this recipe is designed for bakers of all skill levels. With just over an hour of total time, you can whip up these golden, pillowy treats that are sure to impress your family and friends. Gather your ingredients and get ready to enjoy this irresistible morning delight.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 1 cup fresh raspberries
- 4 tablespoons unsalted butter (melted)
- 2 large eggs
- ½ cup milk (warm)
- 2 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- In a large bowl, mix warm milk with active dry yeast; let sit until frothy (about 5 minutes). Add sugar, salt, melted butter, and eggs; mix in flour until a soft dough forms.
- Transfer dough to a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Combine sugar and cinnamon in a small bowl. Roll out the dough into a rectangle, spread softened butter, then sprinkle with the cinnamon-sugar mixture and fresh raspberries.
- Roll tightly from one edge into a log and slice into 2-inch pieces. Arrange them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Preheat oven to 350°F (180°C) and bake for about 25 minutes until golden brown. Drizzle with lemon glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg