Name: Raspberry Cinnamon Rolls with Lemon Glaze
Ingredients: 4 cups (500g) all-purpose flour, plus extra for dusting; 1/4 cup (50g) granulated sugar; 2 1/4 teaspoons (7g) active dry yeast (1 standard packet); 1 teaspoon salt; 1 cup (240ml) whole milk, warmed to 110°F; 1/3 cup (75g) unsalted butter, melted; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup (113g) unsalted butter, softened (for filling); 3/4 cup (150g) brown sugar; 2 tablespoons ground cinnamon; 2 cups (250g) fresh or frozen raspberries; 2 tablespoons cornstarch; 1/4 cup (50g) granulated sugar (for berries); 2 cups (240g) powdered sugar (for glaze); 3 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 2 tablespoons unsalted butter, melted (for glaze); 1/4 teaspoon vanilla extract (for glaze)

Description

Indulge in sweet, tangy Raspberry Cinnamon Rolls topped with a zesty Lemon Glaze. Perfect for a cozy breakfast treat. Click for the recipe!

Ingredients

Scale

4 cups (500g) all-purpose flour, plus extra for dusting
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (7g) active dry yeast (1 standard packet)
1 teaspoon salt
1 cup (240ml) whole milk, warmed to 110°F
1/3 cup (75g) unsalted butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (113g) unsalted butter, softened (for filling)
3/4 cup (150g) brown sugar
2 tablespoons ground cinnamon
2 cups (250g) fresh or frozen raspberries
2 tablespoons cornstarch
1/4 cup (50g) granulated sugar (for berries)
2 cups (240g) powdered sugar (for glaze)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter, melted (for glaze)
1/4 teaspoon vanilla extract (for glaze)

Instructions

In a large bowl, combine 2 cups flour with sugar, yeast, and salt. Warm milk to 110°F, add melted butter, then pour into dry ingredients. Add eggs and vanilla, beat until smooth.
Gradually add remaining flour until dough pulls away from bowl sides. Knead 5-6 minutes until smooth and elastic.
Place dough in greased bowl, cover, and let rise until doubled (1-1.5 hours).
Meanwhile, toss raspberries with cornstarch and 1/4 cup sugar. In separate bowl, mix softened butter with brown sugar and cinnamon.
Punch down risen dough and roll into 18×14 inch rectangle on floured surface.
Spread cinnamon-sugar butter mixture evenly, leaving 1/2-inch border on one long edge. Distribute prepared raspberries over cinnamon mixture.
Starting with the filled long edge, tightly roll dough into log. Pinch seam to seal and cut into 12 equal rolls.
Place rolls in greased 9×13-inch baking dish. Cover and let rise until puffy (30-45 minutes).
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
While baking, whisk together powdered sugar, lemon juice, zest, melted butter, and vanilla for glaze.
Let rolls cool 5-10 minutes before drizzling with lemon glaze. Serve warm.