Prepare to embark on a mouthwatering journey that will transform your ordinary breakfast into an extraordinary culinary adventure! These Decadent Raspberry Cinnamon Rolls are not just a recipe—they're a symphony of flavors that will make your taste buds dance with pure delight. Imagine soft, pillowy dough swirled with vibrant, juicy raspberries and warm cinnamon, topped with a tangy lemon glaze that adds the perfect zesty finish. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your morning routine and impress everyone at your breakfast table.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 cup fresh raspberries
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm (about 110°F or 43°C). Remove from heat and let cool slightly.
- In a large mixing bowl, combine the flour, sugar, and yeast. Mix well to ensure the yeast is evenly distributed.
- Make a well in the center of the dry ingredients and add the warm milk mixture and the egg. Stir until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the raspberry filling. In a small bowl, gently mash the fresh raspberries with a fork, leaving some chunks for texture.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the mashed raspberries evenly over the rolled-out dough, leaving a small border around the edges.
- Sprinkle the cinnamon evenly over the raspberries.
- Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal.
- Slice the rolled dough into 12 equal pieces and place them in a greased baking dish, cut side up.
- Cover the dish with a kitchen towel and let the rolls rise for another 15 minutes while you preheat the oven to 375°F (190°C).
- Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- While the rolls are baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
- Once the rolls are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls.
- Serve the decadent raspberry cinnamon rolls warm and enjoy!
Tips
- Temperature is Key: Ensure your milk and butter mixture is warm (around 110°F) to activate the yeast properly without killing it.
- Patience with Rising: Give your dough ample time to rise in a warm, draft-free area. This develops better flavor and texture.
- Raspberry Tip: Use fresh raspberries and gently mash them to maintain some fruit chunks for bursts of flavor.
- Rolling Technique: When rolling the dough, use a light touch and keep the log tight for uniform, beautiful rolls.
- Glaze Perfection: Add lemon juice to your powdered sugar glaze for a bright, fresh flavor that complements the rich rolls.
- Storage Hack: These rolls are best enjoyed warm but can be stored in an airtight container and reheated for up to 2 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
