Description
Fluffy, soft cinnamon rolls filled with raspberries and drizzled with a tangy lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
For the Dough
- 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
For the Raspberry Filling
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries (finely chopped)
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough
- Mix dry ingredients (flour, sugar, yeast, salt).
- Whisk wet ingredients (milk, butter, oil, eggs) and combine with the dry mixture.
- Knead until smooth and elastic. Cover and let rise for 1 hour.
- Make the Filling
- Mix sugar and cinnamon. Toss raspberries gently in the mixture.
- Shape the Rolls
- Roll out the dough into a rectangle, spread the filling, and roll tightly into a log. Slice into 12 equal rolls.
- Second Rise
- Place rolls in a greased 9×13 inch pan. Cover and let rise for 30 minutes.
- Bake
- Preheat the oven to 375°F (190°C). Bake rolls for 25 minutes or until golden brown.
- Prepare the Glaze
- Whisk powdered sugar, lemon juice, zest, and vanilla until smooth.
- Glaze and Serve
- Drizzle glaze over warm rolls. Serve immediately.
Notes
- Substitute frozen raspberries if fresh are unavailable (thaw and drain first).
- For a nuttier flavor, add chopped walnuts or pecans to the filling.
- Store rolls at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg