Name: Raspberry Cinnamon Rolls with Lemon Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups whole milk, warmed (*see notes); 2 1/4 teaspoons (1 packet) instant yeast; 1 large egg, room temperature; 3 tablespoons granulated sugar; 1/2 teaspoon salt; 3 tablespoons unsalted butter, melted; 4 1/2 cups bread flour; 1 tablespoon unsalted butter, melted (for greasing); 3 cups frozen raspberries; 1/2 cup granulated sugar; 1 1/2 teaspoons cornstarch; Juice of 1 lemon; 2 cups powdered sugar; 2-4 tablespoons heavy cream

Description

Soft, fluffy cinnamon rolls filled with a sweet-tart raspberry filling, finished with a bright and tangy lemon glaze. Perfect for breakfast, brunch, or a special treat to impress family and friends.

Ingredients

Scale

For the rolls:

1 3/4 cups whole milk, warmed (*see notes)
2 1/4 teaspoons (1 packet) instant yeast
1 large egg, room temperature
3 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
4 1/2 cups bread flour
1 tablespoon unsalted butter, melted (for greasing)

Filling:

3 cups frozen raspberries
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch

Lemon Glaze:

Juice of 1 lemon
2 cups powdered sugar
2–4 tablespoons heavy cream

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Instructions

Prepare the dough: In a large bowl, combine warmed milk, instant yeast, egg, sugar, salt, and melted butter. Gradually mix in bread flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
Prepare the filling: In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until thickened, stirring frequently. Remove from heat and let cool.
Roll the dough out on a floured surface into a large rectangle (about 16×12 inches). Spread the cooled raspberry filling evenly over the dough.
Roll the dough tightly into a log, starting from the longer side. Cut into 12 equal rolls.
Place rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown.
Make the glaze: Whisk together lemon juice, powdered sugar, and enough heavy cream to reach desired consistency.
Drizzle glaze over warm rolls before serving.

Notes

Warm milk should be about 110°F (43°C), warm to the touch but not hot to avoid killing yeast.
Using frozen raspberries is fine; thaw them before cooking for the filling.
Dough can also be made in a stand mixer with dough hook.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American