Description
Soft, fluffy cinnamon rolls filled with sweet-tart raspberries and warm cinnamon, topped with a bright lemon glaze. Perfect for breakfast or brunch!
Ingredients
- For the Dough: All-purpose flour, yeast, sugar, salt, warm milk, butter, egg, vegetable oil
- For the Filling: Fresh raspberries, granulated sugar, cinnamon, cornstarch
- For the Lemon Glaze: Powdered sugar, lemon juice, lemon zest, vanilla extract
Instructions
- Prepare the Dough: Mix warm milk, yeast, sugar, and let it activate. Add butter, egg, flour, and knead until smooth. Let it rise until doubled.
- Make the Filling: Toss raspberries with cornstarch, mix sugar with cinnamon.
- Roll & Fill: Roll out the dough, spread cinnamon sugar, add raspberries. Roll tightly and cut into pieces.
- Second Rise: Let the rolls proof until puffy.
- Bake: Bake at 375°F (190°C) for 22-25 minutes until golden brown.
- Make the Glaze: Mix powdered sugar, lemon juice, zest, and vanilla until smooth.
- Finish: Drizzle glaze over warm rolls and serve.
Notes
- Use frozen raspberries if fresh ones aren’t available (do not thaw).
- Let the rolls cool slightly before glazing to prevent melting.
- Can be made ahead and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American