Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ¾ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 1 cup fresh raspberries
- 1 teaspoon ground cinnamon
- For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Activate the yeast by combining warm milk and a teaspoon of sugar, letting it sit until frothy, about 5-10 minutes.
- Make the dough by whisking sugar, salt, melted butter, egg, and yeast mixture in a large bowl. Gradually add flour until a soft dough forms, then knead for about 8 minutes until smooth.
- Let the dough rise in a greased bowl covered with a damp cloth for 1 hour or until doubled in size.
- Mix cinnamon with a tablespoon of sugar. Gently fold raspberries into the dough, then roll out into a ¼-inch thick rectangle. Spread the cinnamon-sugar mixture over the dough.
- Roll the dough into a tight log, cut into 1-1.5 inch slices, and place in a greased baking dish. Rest for 20-30 minutes to allow slight expansion.
- Preheat oven to 350°F (180°C). Bake the rolls for 20-25 minutes until golden brown. Optionally, broil for 1-2 minutes for extra color.
- Whisk together powdered sugar, lemon juice, and lemon zest to make the glaze, adjusting for desired consistency.
- Drizzle the lemon glaze over warm cinnamon rolls. Garnish with additional raspberries or lemon zest if desired. Serve immediately for the best flavor.
Notes
- Allow the cinnamon rolls to cool completely before storing in an airtight container.
- Reheat in microwave or oven for a few seconds for warmth.
- Add extra lemon zest before serving for enhanced citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
