Raspberry Cinnamon Rolls

Raspberry Cinnamon Rolls

from chasety.com
145 min
12 servings

Experience the divine fusion of flavors with our Raspberry Cinnamon Rolls drizzled in a zesty Lemon Glaze. These delectable treats combine the comforting warmth of cinnamon with the vibrant burst of ripe raspberries, creating a match made in dessert heaven. As you take a bite, imagine the soft, doughy layers gently giving way to the luscious raspberry swirls, infusing each mouthful with fruity bliss.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups milk, lukewarm
  • 1/4 cup + 1 tablespoon unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract

Directions

  1. 1

    Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.

  2. 2

    Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.

  3. 3

    Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.

  4. 4

    Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.

  5. 5

    First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

  6. 6

    Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup fresh raspberries in the cinnamon-sugar mixture.

  7. 7

    Shape the Rolls: Roll out the risen dough into a 12x18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.

  8. 8

    Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9x13 inch baking pan. Cover and let rise for 30 minutes, until puffy.

  9. 9

    Preheat Oven: Heat the oven to 375°F (190°C).

  10. 10

    Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.

  11. 11

    Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.

  12. 12

    Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.