Description
Delicious raspberry cinnamon rolls topped with a tangy lemon glaze, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup fresh raspberries
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- In a bowl, combine flour, sugar, salt, and yeast.
- In a saucepan, heat milk and melted butter until warm, then add to the dry ingredients.
- Add the egg and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Let the dough rise in a warm place for 1 hour.
- Roll out the dough into a rectangle and spread with melted butter.
- Sprinkle with cinnamon and brown sugar, then add raspberries.
- Roll the dough tightly and cut into rolls.
- Place rolls in a greased baking dish and let rise for another 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes.
- Mix powdered sugar and lemon juice to make the glaze.
- Drizzle the glaze over warm rolls before serving.
Notes
- For best results, use fresh raspberries.
- Can substitute with frozen raspberries, but thaw and drain excess liquid.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg