Description
Delightfully soft and fluffy cinnamon rolls swirled with fresh raspberries and topped with a zesty lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/4 cup butter (melted)
- 1 large egg
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- In a large mixing bowl, combine flour, sugar, yeast, salt, and cinnamon.
- Warm milk and melted butter until just warm, then pour into the dry ingredients with the egg.
- Mix until a rough dough forms, then knead on a floured surface for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise until doubled (about 1 hour).
- Punch down the dough and roll it out to 1/4 inch thick.
- Spread raspberries over the dough, roll it tightly into a log, and slice into 12 equal rolls.
- Place rolls in a greased baking dish, let rise for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth.
- Drizzle over warm rolls and serve.
Notes
You can prepare the dough the night before and refrigerate it for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cinnamon rolls, raspberry, lemon glaze, dessert, brunch