Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoons lemon zest
- ½ cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Cinnamon sugar (for filling): ¼ cup brown sugar + 1 teaspoon ground cinnamon
Instructions
- Activate the yeast by combining warm milk, 1 teaspoon sugar, and yeast. Let sit until frothy, about 5 minutes.
- In a large bowl, mix flour, remaining sugar, and salt. Make a well and add yeast mixture, melted butter, egg, and vanilla. Mix until a soft dough forms.
- Knead on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Mix cinnamon sugar ingredients in a small bowl. Toss raspberries with lemon zest gently.
- Roll out dough into a 12×8 inch rectangle. Spread with softened butter, sprinkle with cinnamon sugar, and distribute raspberries evenly.
- Roll tightly into a log, slice into 1-inch pieces, and place in a greased baking dish.
- Preheat oven to 375°F (190°C). Cover rolls and let rise for 30 minutes. Bake for 20-25 minutes until golden brown.
- Whisk powdered sugar, lemon juice, and vanilla to make glaze. Adjust consistency as needed.
- Drizzle lemon glaze over warm rolls and serve immediately for a delightful citrus-berry explosion.
Notes
- Use fresh raspberries for best flavor and texture.
- Ensure milk is warm but not hot to activate yeast effectively.
- Handle dough gently to ensure tender, fluffy rolls.
- Allow sufficient rising time for light, airy cinnamon rolls.
- Adjust glaze thickness for drizzling or dipping preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg