Description
Homemade raspberry cinnamon rolls with lemon glaze combine sweet-tart raspberries and warm spices in a delightful pastry. Bakers can savor these rolls fresh from the oven, drizzled with zesty lemon glaze that complements each tender bite.
Ingredients
Scale
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (240 ml) warm milk (110°F/45°C)
- 1 cup (125 g) fresh or frozen raspberries
- 1 large egg
- 1 packet (2 ¼ tsp or 7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ⅓ cup (67 g) granulated sugar
- ¼ cup (57 g) unsalted butter, melted
- 2 tbsps (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2 tbsps freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tbsps milk (adjust for desired consistency)
Instructions
- Dough Preparation: Merge dry ingredients in a large mixing bowl. Incorporate warm milk, melted butter, and egg to create a smooth mixture. Knead the dough on a floured surface until achieving a silky, elastic consistency, working for 8-10 minutes.
- First Rise: Place dough in a greased container, cover with a cloth, and let rise in a warm spot until volume doubles, approximately 60 minutes.
- Filling and Rolling: Deflate dough and roll into a rectangular shape. Spread softened butter evenly, then sprinkle cinnamon-sugar mixture across the surface. Distribute fresh raspberries uniformly. Roll tightly from the long edge, creating a compact log.
- Portioning and Second Rise: Slice the log into 12 equal sections using a sharp knife or dental floss. Arrange rolls in a greased baking dish, allowing them to proof for 30-45 minutes until puffy and expanded.
- Baking Process: Preheat oven to 350F. Bake rolls until they transform into a rich golden-brown color, approximately 20-25 minutes. Remove and let cool slightly.
- Lemon Glaze Finishing: Whisk powdered sugar with lemon juice, milk, and lemon zest until achieving a smooth, drizzling consistency. Generously coat warm rolls with the vibrant glaze, ensuring complete coverage. Serve immediately while warm and tender.
Notes
- Optimize Dough Texture: Knead the dough precisely for 8-10 minutes to develop gluten, creating a silky, elastic consistency that ensures soft, tender rolls.
- Control Rising Temperature: Place dough in a consistently warm spot around 80-85°F, covering with a damp cloth to prevent surface drying and promote even rising.
- Raspberry Distribution Strategy: Gently press raspberries into the dough to prevent them from sliding during rolling, ensuring balanced flavor in every bite.
- Glaze Consistency Mastery: Adjust lemon glaze thickness by incrementally adding powdered sugar or lemon juice, aiming for a smooth, drizzle-friendly texture that clings beautifully to warm rolls.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 280
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg