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Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls with Lemon Glaze for a Sweet Morning

Delight in Raspberry Cinnamon Rolls that blend tart berries with a zesty lemon glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-purpose flour Use bread flour for a chewier texture.
  • 2 tablespoons Granulated sugar Substitute with brown sugar for deeper flavor.
  • 2 teaspoons Active dry yeast Ensure it’s fresh for optimal rising.
  • 1/4 cup Butter Can replace with margarine or a dairy-free alternative.
  • 2 large Eggs For vegan options, use flaxseed meal or applesauce.
  • 1 cup Milk Almond milk or oat milk can be used as dairy alternatives.
For the Filling
  • 2 tablespoons Cinnamon Adjust to taste.
  • 1 cup Raspberries Fresh or frozen; if frozen, do not thaw.
For the Glaze
  • 1 lemon Lemon Zest and juice are used for the glaze.
  • 1 cup Powdered sugar Adjust to taste for sweetness.

Equipment

  • Mixing Bowl
  • Baking dish
  • Rolling Pin
  • measuring cups
  • measuring spoons
  • whisk
  • Sharp knife

Method
 

Making Raspberry Cinnamon Rolls
  1. In a large bowl, combine 1 cup of warm milk with 2 tablespoons of sugar and 2 teaspoons of active dry yeast. Let sit for 5-10 minutes until bubbly.
  2. Add 4 cups of flour, 2 beaten eggs, and 1/4 cup of melted butter. Mix until a moist dough forms, then knead on a floured surface for 8-10 minutes.
  3. Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour or until doubled in size.
  4. Prepare the filling by mixing 1/2 cup of sugar, 2 tablespoons of cinnamon, and a pinch of salt. Roll the dough into a rectangle, spread 1/4 cup of softened butter, sprinkle with the cinnamon sugar mixture, and add 1 cup of raspberries.
  5. Roll the dough tightly, slicing into 12 pieces. Arrange in a greased baking dish, cover, and let rise for 30 minutes.
  6. Preheat the oven to 350°F and bake for 25-30 minutes until golden brown.
  7. While cooling, whisk together 1 cup of powdered sugar with lemon juice and zest. Adjust the consistency as desired.
  8. Drizzle the lemon glaze over the rolls after they’ve cooled for about 10 minutes.

Nutrition

Serving: 1rollCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These Raspberry Cinnamon Rolls are perfect for breakfasts or special occasions, showcasing a lovely balance of flavors and textures.

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