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Raspberry Cinnamon Rolls with Lemon Glaze Recipe

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

Scale

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

Notes

  • 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.

Find it online: https://optimalrecipes.com/raspberry-cinnamon-rolls-with-lemon-glaze-recipe/