Welcome to another delightful baking adventure! Today, we’re introducing a brand-new recipe that will take your mornings to the next level: Raspberry Cinnamon Rolls drizzled with a tangy Lemon Glaze. Whether you’re a seasoned baker or a beginner, these fluffy rolls packed with fresh raspberries and a cinnamon twist will become your go-to treat. They’re perfect for pairing with your morning coffee or tea and are sure to impress at brunch or breakfast gatherings. Let’s dive into the details of these irresistibly sweet, yet tart cinnamon rolls and get baking!
Introduction
There’s something truly comforting about cinnamon rolls, a beloved classic that’s enjoyed worldwide. But when you add a burst of tangy raspberries and drizzle them with a zesty lemon glaze, you get a modern twist on an old favorite! These Raspberry Cinnamon Rolls are soft, sweet, and slightly tart, making them the perfect balance of flavors. With their light and airy texture, they’re an ideal treat for a cozy weekend morning or a special occasion breakfast. You don’t have to be an expert baker to enjoy this recipe—just follow the steps, and you’ll be enjoying warm, homemade rolls in no time!
Ingredients for Raspberry Cinnamon Rolls
Here’s everything you’ll need to make these delightful Raspberry Cinnamon Rolls. Don’t worry—if you have any dietary restrictions or ingredient preferences, we’ve provided some substitutions as well.
For the Dough:
- 1 cup warm milk (around 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
For the Filling:
- 1 cup raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Optional substitutions:
- For a dairy-free version, swap the milk for almond or oat milk and the butter for a plant-based alternative.
- If you prefer a gluten-free option, you can use a 1:1 gluten-free flour blend instead of all-purpose flour.
How to Make Raspberry Cinnamon Rolls – Step by Step
Here’s a breakdown of how to make these heavenly Raspberry Cinnamon Rolls. With simple, easy-to-follow steps, you’ll have a fresh batch of rolls in no time.
Step 1: Prepare the Dough
To start, dissolve the active dry yeast in the warm milk in a large mixing bowl. Make sure the milk isn’t too hot, or it might kill the yeast—aim for a temperature of around 110°F. Let the mixture sit for 5 minutes until frothy.
Next, add the sugar, melted butter, salt, eggs, and flour. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. This is a crucial step to develop the gluten, which gives the rolls their light and chewy texture.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about an hour, or until it has doubled in size.
Step 2: Prepare the Raspberry Filling
While the dough is rising, it’s time to prepare the filling. In a small bowl, combine the sugar and cinnamon.
Once the dough has risen, roll it out on a floured surface into a large rectangle (about 1/4-inch thick). Brush the melted butter over the dough and sprinkle the cinnamon sugar evenly across the surface. Lastly, scatter the raspberries across the top.
Step 3: Form the Rolls
Roll the dough tightly into a log, starting from one of the long sides. Slice the log into 12 equal rolls using a sharp knife or dental floss for a clean cut. Place the rolls in a greased baking dish, cover them, and let them rise for an additional 30 minutes.
Step 4: Bake the Rolls
Preheat your oven to 375°F (190°C). Once the rolls have finished their second rise, bake them for 25 minutes or until they’re golden brown on top. Your kitchen will be filled with the tantalizing aroma of cinnamon and raspberries!
Step 5: Make the Lemon Glaze
While the rolls are baking, prepare the lemon glaze. Whisk together the powdered sugar, lemon juice, melted butter, and lemon zest in a bowl until smooth. The glaze should be thick but pourable.
Step 6: Drizzle and Serve
Once the rolls are out of the oven and slightly cooled, drizzle the lemon glaze generously over the top. Serve warm and enjoy!
Helpful Tips for Raspberry Cinnamon Rolls
Here are a few tips to ensure your Raspberry Cinnamon Rolls turn out perfectly every time:
- Use fresh raspberries for a burst of flavor, but if they’re out of season, frozen raspberries will work just as well. Just make sure to thaw and drain them before adding to the dough.
- Be patient with the dough rise. Allowing the dough to fully double in size during the first rise is key to achieving that light, fluffy texture. A warm kitchen will help speed up the process, but if it’s cold, place the bowl in a slightly warm oven (turned off).
- Don’t overbake the rolls. Pull them out of the oven as soon as they’re golden brown to ensure they stay soft and tender.
Cooking Tips for the Best Raspberry Cinnamon Rolls
Making the perfect cinnamon rolls requires a few insider tricks. Here are some top Raspberry Cinnamon Rolls cooking techniques to help you along the way:
- Use a stand mixer: While you can knead the dough by hand, using a stand mixer with a dough hook attachment will save you time and energy.
- Dental floss hack: To get perfectly cut rolls without squishing the dough, use unflavored dental floss to slice through the dough log. Simply slide the floss under the dough, cross it over the top, and pull tight to slice.
- Let the glaze soak in: For maximum flavor, drizzle the lemon glaze on while the rolls are still warm so it melts into the layers.
Serving Suggestions for Raspberry Cinnamon Rolls
These Raspberry Cinnamon Rolls are best enjoyed warm, fresh out of the oven. They make an excellent breakfast treat or dessert for any occasion. Pair them with a hot cup of coffee or tea for the perfect morning indulgence. For a special touch, serve with a side of fresh raspberries or a dollop of whipped cream.
For a more indulgent brunch spread, you could pair these cinnamon rolls with scrambled eggs, crispy bacon, or a fresh fruit salad. The combination of savory and sweet will make your meal unforgettable!
Nutritional Information
Each Raspberry Cinnamon Roll provides a delightful balance of sweetness and tartness, but it’s also packed with energy and essential nutrients. Here’s a quick look at the nutritional value of Raspberry Cinnamon Rolls:
- Calories: 320 kcal
- Total Fat: 12g
- Carbohydrates: 47g
- Protein: 6g
- Fiber: 3g
- Sugar: 20g
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Sugar: 20g
- Protein: 6g
- Fiber: 3g
- Cholesterol: 75mg
- Sodium: 260mg
- Vitamin C: 6% of Daily Value
Storage and Leftovers for Raspberry Cinnamon Rolls
If you happen to have any leftover Raspberry Cinnamon Rolls, they can easily be stored and reheated for later enjoyment. Here’s how to keep them fresh:
- Room temperature: Store the rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: To extend their shelf life, you can store them in the refrigerator for up to 5 days.
- Freezer: For long-term storage, freeze the rolls for up to 3 months. When ready to enjoy, thaw them at room temperature, then reheat them in the oven at 350°F for 10 minutes or until warm.
4 Frequently Asked Questions (FAQs) for Raspberry Cinnamon Rolls
1. Can I make the dough in advance? Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, allow the dough to come to room temperature before proceeding with the recipe.
2. Can I use a different type of fruit for the filling? Absolutely! While raspberries add a lovely tartness, you can experiment with other fruits like blueberries, blackberries, or even peaches.
3. How can I make these cinnamon rolls vegan? To make this recipe vegan, substitute the milk with almond or oat milk, the butter with vegan butter, and replace the eggs with a flaxseed or chia egg.
4. Why didn’t my dough rise? If your dough didn’t rise, it could be due to expired yeast or the milk being too hot, which can kill the yeast. Make sure to check the yeast’s expiration date and use warm (not hot) milk.
Related Recipes for Raspberry Cinnamon Roll Lovers
If you loved these Raspberry Cinnamon Rolls, you’re sure to enjoy these other recipes too:
Conclusion
We hope you enjoy making and sharing these scrumptious Raspberry Cinnamon Rolls with Lemon Glaze. Whether you’re preparing them for a cozy weekend breakfast or a special brunch, they’re sure to impress. Don’t forget to let us know how they turned out and share your own variations of this recipe. Happy baking!
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Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Description
Welcome to another delightful baking adventure! Today, we’re introducing a brand-new recipe that will take your mornings to the next level: Raspberry Cinnamon Rolls drizzled with a tangy Lemon Glaze. Whether you’re a seasoned baker or a beginner, these fluffy rolls packed with fresh raspberries and a cinnamon twist will become your go-to treat. They’re perfect for pairing with your morning coffee or tea and are sure to impress at brunch or breakfast gatherings. Let’s dive into the details of these irresistibly sweet, yet tart cinnamon rolls and get baking!
Ingredients
For the Dough:
- 1 cup warm milk (around 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
For the Filling:
- 1 cup raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Optional substitutions:
- For a dairy-free version, swap the milk for almond or oat milk and the butter for a plant-based alternative.
- If you prefer a gluten-free option, you can use a 1:1 gluten-free flour blend instead of all-purpose flour.
Instructions
Step 1: Prepare the Dough
To start, dissolve the active dry yeast in the warm milk in a large mixing bowl. Make sure the milk isn’t too hot, or it might kill the yeast—aim for a temperature of around 110°F. Let the mixture sit for 5 minutes until frothy.
Next, add the sugar, melted butter, salt, eggs, and flour. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. This is a crucial step to develop the gluten, which gives the rolls their light and chewy texture.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about an hour, or until it has doubled in size.
Step 2: Prepare the Raspberry Filling
While the dough is rising, it’s time to prepare the filling. In a small bowl, combine the sugar and cinnamon.
Once the dough has risen, roll it out on a floured surface into a large rectangle (about 1/4-inch thick). Brush the melted butter over the dough and sprinkle the cinnamon sugar evenly across the surface. Lastly, scatter the raspberries across the top.
Step 3: Form the Rolls
Roll the dough tightly into a log, starting from one of the long sides. Slice the log into 12 equal rolls using a sharp knife or dental floss for a clean cut. Place the rolls in a greased baking dish, cover them, and let them rise for an additional 30 minutes.
Step 4: Bake the Rolls
Preheat your oven to 375°F (190°C). Once the rolls have finished their second rise, bake them for 25 minutes or until they’re golden brown on top. Your kitchen will be filled with the tantalizing aroma of cinnamon and raspberries!
Step 5: Make the Lemon Glaze
While the rolls are baking, prepare the lemon glaze. Whisk together the powdered sugar, lemon juice, melted butter, and lemon zest in a bowl until smooth. The glaze should be thick but pourable.
Step 6: Drizzle and Serve
Once the rolls are out of the oven and slightly cooled, drizzle the lemon glaze generously over the top. Serve warm and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh raspberries for a burst of flavor, but if they’re out of season, frozen raspberries will work just as well. Just make sure to thaw and drain them before adding to the dough.
- Be patient with the dough rise. Allowing the dough to fully double in size during the first rise is key to achieving that light, fluffy texture. A warm kitchen will help speed up the process, but if it’s cold, place the bowl in a slightly warm oven (turned off).
- Don’t overbake the rolls. Pull them out of the oven as soon as they’re golden brown to ensure they stay soft and tender.
