Description
These pillowy cinnamon rolls are filled with a sweet-tart raspberry filling and topped with a zesty lemon glaze. Perfect for a weekend brunch or a special treat!
Ingredients
Units
Scale
- For the Dough:
- 3/4 cup (180ml) warm milk (about 110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg + 1 egg yolk
- 3 cups (375g) all-purpose flour
- 1/2 tsp salt
- For the Raspberry Filling:
- 1 1/2 cups (200g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp milk (if needed for consistency)
Instructions
- Activate the Yeast: In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
- Make the Dough: Add melted butter, egg, and yolk to the yeast mixture. Stir in flour, salt, and remaining sugar. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
- Prepare the Filling: In a saucepan, heat raspberries, sugar, cornstarch, and cinnamon over medium heat. Stir until thickened (about 5 minutes). Let cool.
- Roll & Fill: Roll the dough into a 12×16-inch rectangle. Spread the raspberry filling evenly. Roll tightly from the long side and slice into 12 rolls.
- Second Rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown.
- Make the Glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
- Serve & Enjoy!
Notes
- Make Ahead: Prepare the rolls the night before and refrigerate overnight. Let them come to room temp before baking.
- Extra Flavor: Add cream cheese to the glaze for a tangy twist.
- Storage: Keep in an airtight container for up to 3 days or freeze for later.
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg