Indulge in the delightful blend of sweet and tart with these Raspberry Cinnamon Rolls with Lemon Glaze. Soft and fluffy cinnamon rolls are swirled with juicy raspberries and sprinkled with cinnamon, then topped with a tangy lemon glaze for a deliciously refreshing brunch treat. Perfect for breakfast or a special occasion, these rolls are sure to impress!
Ingredients:
Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1 cup raspberries (fresh or frozen)
2 tsp instant yeast
1 tsp ground cinnamon
1 cup milk
1/4 cup melted butter
2 large eggs
Lemon Glaze:
1 cup powdered sugar
1 tbsp lemon juice
Zest of 1 lemon
Directions:
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, and instant yeast. Gradually add the milk, melted butter, and eggs. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
Roll Out the Dough: Transfer the dough to a lightly floured surface and roll it out into a rectangle, about 1/4 inch thick.
Add Filling: Sprinkle the ground cinnamon evenly over the dough. Distribute the raspberries across the cinnamon layer. Gently press the raspberries into the dough.
Form Rolls: Carefully roll the dough into a log shape, starting from one of the longer sides. Slice the rolled dough into 12 equal pieces.
Bake: Place the sliced rolls into a greased baking dish. Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the rolls are golden brown and cooked through.
Prepare Lemon Glaze: While the rolls are baking, prepare the lemon glaze. In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth.
Glaze the Rolls: Once the rolls are done baking, let them cool slightly before drizzling the lemon glaze over the top.
Serving Tips:
Warm and Fresh: For the best flavor and texture, serve the cinnamon rolls warm right after baking. You can gently reheat them in the microwave or oven if needed.
Pair with Beverages: These rolls are perfect with a cup of coffee, tea, or hot cocoa. They also pair well with a fresh fruit salad for a balanced brunch.
Presentation: For a beautiful presentation, drizzle the lemon glaze generously over the rolls and garnish with a few extra raspberry pieces or lemon zest.
Portion Control: If serving as part of a brunch spread, consider cutting the rolls into smaller pieces to make them more manageable for guests to enjoy along with other dishes.
Storage Tips:
Room Temperature: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they can stay soft and delicious for a short period.
Refrigeration: If you need to store them for longer, keep the rolls in an airtight container in the refrigerator for up to 1 week. Make sure they are fully cooled before sealing the container to prevent condensation.
Freezing: For longer storage, you can freeze the cinnamon rolls. Wrap each roll tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw them at room temperature and warm them in the oven for a few minutes to restore their freshness.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and warm for 10-15 minutes, or until heated through. If reheating from frozen, let them thaw overnight in the refrigerator before reheating.
Glaze Storage: If you have leftover lemon glaze, store it in a small airtight container in the refrigerator for up to 1 week. Stir well before using again.
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FAQs:
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries in this recipe. Just make sure not to thaw them before adding them to the dough to prevent excess moisture, which can affect the texture of the rolls. If using frozen raspberries, mix them in gently to avoid crushing them too much.
How can I make these cinnamon rolls ahead of time?
To make these cinnamon rolls ahead of time, you can prepare the dough and fill the rolls up to 24 hours in advance. After slicing the rolls, cover them tightly with plastic wrap and refrigerate. When ready to bake, let them come to room temperature while your oven preheats, then bake as directed. You can also freeze the rolls after cutting and before baking. Simply freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I substitute the lemon glaze with another type of frosting?
Absolutely! If you prefer a different type of frosting, you can substitute the lemon glaze with cream cheese frosting, vanilla glaze, or even a simple powdered sugar glaze. Just adjust the flavors to complement the raspberry and cinnamon filling.
How should I store leftover cinnamon rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week or freeze them for up to 3 months. To reheat, thaw and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Conclusion:
These Raspberry Cinnamon Rolls with Lemon Glaze are a sweet and tangy treat that combines the best of cinnamon rolls with the fresh flavors of raspberries and lemon. They’re sure to become a favorite for brunch or a cozy breakfast!
📖 Recipe:
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Raspberry Cinnamon Rolls with Lemon Glaze
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries, aromatic cinnamon, and a tangy lemon glaze with these Raspberry Cinnamon Rolls with Lemon Glaze. Perfect for a weekend brunch or a special breakfast treat, these rolls offer a soft, fluffy texture with a burst of tart raspberry flavor and a refreshing citrus glaze that takes them to the next level.
Ingredients
Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 tsp instant yeast
1 cup raspberries (fresh or frozen)
1 tsp ground cinnamon
1 cup milk
1/4 cup melted butter
2 large eggs
Lemon Glaze:
1 cup powdered sugar
1 tbsp lemon juice
Zest of 1 lemon
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, sugar, and yeast. Add milk, melted butter, and eggs. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth.
- Roll Out the Dough: Roll dough into a rectangle about 1/4 inch thick on a floured surface.
- Add Filling: Sprinkle cinnamon evenly over the dough. Distribute raspberries on top and gently press them into the dough.
- Form Rolls: Roll the dough into a log and cut into 12 pieces. Place rolls in a greased baking dish.
- Bake: Bake at 375°F (190°C) for 25 minutes or until golden brown.
- Prepare Lemon Glaze: Mix powdered sugar, lemon juice, and zest in a bowl until smooth.
- Glaze the Rolls: Drizzle the lemon glaze over the warm rolls.
Notes
Use fresh or frozen raspberries. If using frozen, do not thaw them to avoid excess moisture.
For a more flavorful glaze, add extra lemon zest or a splash of vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 rolls
- Calories: 303 kcal
