Description
Indulgent raspberry cinnamon rolls bring sweet-tart magic to breakfast tables, dancing with zesty lemon glaze. Bakers seeking comfort and excitement will discover pure morning bliss in these elegant, fragrant pastries.
Ingredients
Scale
Dough Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 cup unsalted butter (melted)
Filling Ingredients:
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Activate yeast by dissolving it in warm milk (around 110°F) with sugar, allowing the mixture to become bubbly and fragrant for approximately 5 minutes.
- Incorporate melted butter, salt, and gradually fold in flour, mixing until a cohesive, soft dough develops without overmixing.
- Transfer dough to a lightly floured surface and knead methodically for 5-7 minutes, creating a smooth, elastic texture that springs back when pressed.
- Place dough in a greased container, cover with a damp cloth, and allow to rise in a warm environment until volume doubles, roughly 60 minutes.
- Gently roll the dough into a rectangular shape approximately 1/2 inch thick, ensuring even thickness across the surface.
- Spread softened butter evenly, then generously dust with ground cinnamon and strategically scatter fresh raspberries across the dough.
- Roll the dough tightly from the long edge, creating a compact cylindrical shape, then slice into uniform 2-inch segments.
- Arrange rolls in a prepared baking dish, allowing slight space between each piece for expansion, and let rest for an additional 30 minutes.
- Heat oven to 350°F and bake rolls for 22-27 minutes until golden brown and internal temperature reaches 190°F.
- Prepare lemon glaze by whisking powdered sugar with fresh lemon juice until silky smooth, then drizzle generously over warm rolls before serving.
Notes
- Toast the flour briefly in a dry pan to enhance its nutty flavor and eliminate any raw taste before using in the recipe.
- Ensure milk is lukewarm (not hot) to prevent killing the yeast and achieve perfect dough rising.
- Use fresh, ripe raspberries for maximum flavor and prevent excess moisture from making the rolls soggy.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add xanthan gum for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg