Description
The ultimate treat for your senses – these soft, sweet rolls blend the warmth of cinnamon with juicy raspberries, topped with a tangy lemon glaze. Perfect for breakfast, brunch, or any occasion!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 3/4 cup whole milk, warmed
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 cups fresh raspberries
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom (optional)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough:
In a large bowl, combine flour, sugar, yeast, and salt. Warm the milk, then stir in melted butter and eggs. Mix wet ingredients into dry until a dough forms. Knead for 5–7 minutes until smooth. Cover and let rise in a warm spot for 1 hour. - Make the Filling:
Mix raspberries, sugar, and cinnamon gently. If desired, thicken by cooking over low heat for 5 minutes and cooling. - Roll and Fill:
Roll dough into a 12×18-inch rectangle. Spread filling evenly, leaving edges clear. Roll tightly into a log and slice into 12 rolls. Place in a greased baking dish, cover, and let rise for 30 minutes. - Bake:
Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes until golden. Cool slightly. - Make the Glaze:
Combine powdered sugar, lemon juice, zest, and vanilla until smooth. Drizzle over warm rolls.
Notes
- Prevent Soggy Rolls:
Avoid overly juicy filling by patting raspberries dry or thickening them with sugar over low heat. Excess liquid can lead to soggy rolls. - Perfect Dough Consistency:
Dough should be slightly tacky but not sticky. Adjust with small amounts of flour or milk as needed for a smooth, soft texture. - Apply Glaze at the Right Time:
Let the rolls cool for about 5 minutes after baking before drizzling the glaze. This ensures the glaze stays thick and doesn’t melt off.
- Prep Time: 20 min
- Cook Time: 25 min