Description
Delight in these homemade Raspberry Cinnamon Rolls featuring a soft, fluffy dough filled with a sweet cinnamon and fresh raspberry mixture, topped with a zesty lemon glaze. Perfect for breakfast or brunch, these rolls combine classic flavors with a fresh twist for a delicious treat everyone will love.
Ingredients
Scale
Dough Ingredients
- 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
Filling Ingredients
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped or minced
Glaze Ingredients
- 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 until evenly mixed.
- Prepare Wet Ingredients: In a separate bowl, whisk together lukewarm milk, melted unsalted butter, vegetable oil, and the eggs until well blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing continuously until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare Filling: In a bowl, mix the granulated sugar and ground cinnamon. Toss the finely chopped fresh raspberries with this cinnamon sugar mixture to combine thoroughly.
- Shape the Rolls: Roll out the risen dough into a large rectangle. Evenly spread the raspberry and cinnamon sugar filling over the dough. Carefully roll the dough into a log shape.
- Cut and Second Rise: Slice the rolled dough into 12 evenly sized pieces and arrange them in a greased pan, leaving a little space between each. Cover and let the rolls rise for another 30 minutes until puffy.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the rolls complete their second rise.
- Bake: Place the rolls in the preheated oven and bake them for 25 minutes, or until golden brown and cooked through.
- Make Glaze: Whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the warm cinnamon rolls with the lemon glaze and serve immediately for the best flavor and texture.
Notes
- Use fresh raspberries for the best flavor. Frozen raspberries can add extra moisture and may affect the texture.
- Ensure the milk is lukewarm (about 110°F/43°C) to activate the yeast without killing it.
- Kneading time is important to develop gluten for a fluffy texture, so don’t rush this step.
- Letting the rolls rise twice results in a lighter, airier cinnamon roll.
- The lemon glaze adds a refreshing contrast to the sweet cinnamon and raspberry filling.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat rolls briefly in the microwave or oven before serving to restore softness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
