Description
Raspberry Cinnamon Rolls with Lemon Glaze That Wow Every Time
Ingredients
Scale
- 4 cups All-Purpose Flour
- 1/2 cup Granulated Sugar (can substitute with brown sugar)
- 2 teaspoons Active Dry Yeast (ensure freshness)
- 1 cup Milk (whole or almond milk)
- 1/2 cup Butter (softened; margarine for dairy-free)
- 1 large Egg (can substitute with aquafaba)
- 2 tablespoons Cinnamon (adjust for taste)
- 1 cup Raspberries (fresh preferred)
- 1 tablespoon Lemon Zest (more for stronger flavor)
- 2 cups Powdered Sugar (adjust for thickness)
- 2 tablespoons Lemon Juice (freshly squeezed)
Instructions
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Warm milk, butter, and eggs until lukewarm, then stir into dry ingredients, mixing until well combined.
- On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour.
- Once risen, punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
- Spread softened butter over the rolled-out dough, then sprinkle evenly with sugar, cinnamon, and fresh raspberries.
- Starting from one long edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them in a greased baking dish.
- Cover the dish with a kitchen towel and let the slices rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for about 25 minutes, or until golden brown.
- While the rolls are baking, mix together powdered sugar, lemon juice, and lemon zest in a bowl.
- Remove the rolls from the oven and pour the lemon glaze over the top while still warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg