Description
Raspberry cinnamon rolls with lemon glaze bring sweet-tart magic to breakfast tables, promising pure morning indulgence. Delicate pastry swirls packed with jammy fruit and kissed by zesty citrus glaze will make weekend mornings feel like a delightful celebration.
Ingredients
Scale
Primary Ingredients:
- 3 ½ cups all-purpose flour
- 1 cup warm milk (110F/45C)
- 1 cup fresh or frozen raspberries
- 1 cup powdered sugar
Baking and Flavor Enhancers:
- 1 packet (2 ¼ teaspoons) instant yeast
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
Wet Ingredients and Binding Agents:
- ¼ cup unsalted butter, melted
- 2 tablespoons unsalted butter, softened
- 2 tablespoons freshly squeezed lemon juice
- 12 tablespoons milk
- 1 large egg
- ½ teaspoon salt
Instructions
- Craft a velvety dough by combining flour, yeast, sugar, and salt in a spacious mixing vessel. Introduce warm milk, melted butter, and an egg, blending until a cohesive mixture emerges.
- Gently knead the dough on a lightly floured surface, working it until smooth and supple. This process should take approximately 8-10 minutes by hand or 5-6 minutes using a stand mixer with a dough hook attachment.
- Transfer the kneaded dough to a greased bowl, envelop it with a clean kitchen towel, and allow it to rise in a draft-free, warm environment until it doubles in volume, roughly 60 minutes.
- Prepare a fragrant cinnamon-sugar mixture by thoroughly combining granulated sugar and ground cinnamon in a small bowl.
- Deflate the risen dough and roll it into a rectangular shape spanning 12-16 inches. Carefully spread softened butter across the surface, ensuring even coverage.
- Distribute the cinnamon-sugar blend uniformly over the buttered dough. Delicately scatter fresh raspberries across the landscape, creating a vibrant mosaic.
- Commence rolling from the longer edge, creating a tight, compact log. Utilize a sharp knife or unflavored dental floss to slice the log into 12 equal portions.
- Nestle the rolls into a greased 9×13-inch baking dish. Drape with a cloth and permit a second rising in a warm space for 30-45 minutes until they appear puffy and expanded.
- Heat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, monitoring until they achieve a golden-brown complexion.
- Craft a tangy lemon glaze by whisking powdered sugar, fresh lemon juice, milk, and zest until a smooth, glossy consistency develops.
- Once slightly cooled, generously drizzle the lemon glaze over the warm rolls, creating an enticing, glossy finish. Serve immediately to capture maximum flavor and texture.
Notes
- Ensure milk is lukewarm, not hot, to prevent killing the yeast and disrupting dough rising.
- Use fresh raspberries at room temperature to prevent excess moisture that could make rolls soggy.
- Dental floss works perfectly for slicing rolls evenly without crushing delicate dough structure.
- Chill dough briefly before rolling if it becomes too soft, making it easier to handle and create neat rolls.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg