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Raspberry Cinnamon Rolls with Lemon Glaze

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Delightfully fluffy Raspberry Cinnamon Rolls drizzled with a zesty lemon glaze, perfectly balancing sweetness and tartness.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Mix the dry ingredients in a large bowl: flour, sugar, yeast, and salt.
  2. Warm the milk and butter in a saucepan until just warm, then stir into the dry mixture with the egg.
  3. Knead the dough on a floured surface until smooth and elastic (about 5-7 minutes).
  4. Cover the dough and let it rise in a warm place until doubled in size (roughly 1 hour).
  5. Roll out the dough into a rectangle, then sprinkle with cinnamon and raspberries.
  6. Roll up the dough tightly from one edge and cut into 1-inch thick rolls.
  7. Cover the rolls and let them rise for about 30-45 minutes until puffed.
  8. Bake at 375°F (190°C) for 25-30 minutes until golden brown.
  9. Prepare the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest until smooth.
  10. Drizzle the lemon glaze over the baked rolls and serve warm.

Notes

Store leftovers in an airtight container for up to 2 days or refrigerate for a week. Freeze unglazed rolls for up to 3 months.

Nutrition

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

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