Print

Raspberry Cinnamon Rolls with Lemon Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cinnamon rolls filled with raspberries and topped with a zesty lemon glaze, perfect for breakfast or brunch.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Combine flour, sugar, yeast, and salt in a bowl.
  2. Heat milk and butter in a saucepan until warm; add to dry ingredients.
  3. Beat in eggs and vanilla until blended.
  4. Knead the dough on a floured surface until smooth.
  5. Cover and let rise until doubled in size, about 60 minutes.
  6. Roll out the dough into a rectangle, spread raspberries, and sprinkle with cinnamon.
  7. Roll up the dough, cut it into slices, and place them in a baking dish.
  8. Let the rolls rise again for 30 minutes.
  9. Bake at 350°F (175°C) for 25-30 minutes until golden.
  10. Mix powdered sugar, lemon juice, and lemon zest for the glaze; drizzle over warm rolls, and serve.

Notes

Make sure your milk is warm but not too hot to avoid killing the yeast. Use fresh raspberries for the best flavor, and feel free to adjust the amount of cinnamon and glaze to your preference.

Nutrition

Find it online: https://tashirecipez.com/raspberry-cinnamon-rolls-lemon-glaze/

Scroll to Top