Introduction
Welcome to a sweet escape that will fill your kitchen with the delightful aroma of fresh baking! These Raspberry Cinnamon Rolls are a perfect combination of soft, fluffy dough, tart berries, and a luscious lemon glaze that takes your breakfast or brunch to a whole new level. Imagine slicing into a warm roll, the sweet and tangy raspberry filling spilling out, all topped with a creamy drizzle of lemony goodness. It’s a treat that promises to brighten your day!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup milk
- 1/2 cup fresh raspberries
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 rolls
Directions and Instructions
- Preheat the oven to 375°F (190°C) and generously grease a baking dish to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt, ensuring all the dry ingredients are well combined.
- Add the softened butter to the dry mixture and mix until it becomes crumbly, resembling coarse crumbs.
- Pour in the milk and vanilla extract, stirring gently until just combined; do not overmix.
- On a lightly floured surface, roll out the dough into a rectangle approximately 1/4 inch thick.
- Evenly spread the fresh raspberries over the rolled-out dough, followed by a generous sprinkle of cinnamon.
- Roll the dough tightly from one long side to the other to create a log shape.
- Slice the log into 12 equal pieces and arrange them snugly in the greased baking dish.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and your kitchen is filled with a heavenly scent.
- While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a bowl until smooth and creamy for the glaze.
- Once the cinnamon rolls are out of the oven and slightly cooled, drizzle the luscious lemon glaze over each roll.
- Serve warm and savor every bite of this delicious treat!
Notes or Tips
- For an extra burst of flavor, consider adding a touch of lemon zest into the dough itself.
- Feel free to substitute the raspberries with blueberries or strawberries for a different flavor profile.
- To make ahead, prepare the rolls the night before, cover them, and let them sit in the fridge overnight. Bake fresh in the morning!
Cooking Techniques
The key to perfect cinnamon rolls is in the dough’s texture. Be careful not to overmix your dough after adding the milk to ensure it remains light and fluffy. Rolling tightly, but not too tight, will help maintain the integrity of your filling while baking. Applying a light hand while spreading the raspberries will help keep your rolls from getting soggy.
FAQ
- Can I use frozen raspberries? Absolutely! Just be sure to thaw and drain them well to prevent adding excess moisture to the dough.
- How do I store leftover rolls? Keep any leftover rolls in an airtight container at room temperature for up to two days, or refrigerate them for longer shelf life.
- Can I freeze these cinnamon rolls? Yes! After baking, allow them to cool completely, then freeze in an airtight container. Reheat in the oven for a delightful warm treat.
Conclusion
These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful way to kick off any morning or to indulge during a cozy afternoon. The combination of sweet raspberries, warm cinnamon, and zesty lemon creates an irresistible flavor experience that will surely impress your family and friends. Bake a batch, share them with loved ones, and watch the smiles unfold with every delicious bite!