Raspberry Cinnamon Rolls with Lemon Glaze

There's something inherently comforting about freshly baked cinnamon rolls. This classic pastry, known for its pillowy texture and sweet, spicy aroma, has warmed hearts and homes for generations. The traditional cinnamon roll, often enjoyed as a breakfast treat or indulgent snack, transports you to a world of nostalgia and warmth with every bite. But what if we could elevate this beloved comfort food to new heights? Enter the Raspberry Cinnamon Rolls with Lemon Glaze, a delightful twist that combines the rich flavor of cinnamon with the tartness of fresh raspberries and the zesty brightness of lemon.

Raspberry Cinnamon Rolls with Lemon Glaze

Indulge in the delightful twist of Raspberry Cinnamon Rolls with Lemon Glaze. This unique recipe elevates traditional cinnamon rolls with a luscious raspberry filling and a zesty lemon drizzle, creating a beautiful centerpiece for any occasion. Discover the step-by-step guide to making these delicious treats that are as comforting as they are visually stunning. Perfect for brunch or a special treat, these rolls will impress your family and friends! #CinnamonRolls #BakingRecipes #RaspberryLemon #ComfortFood #BrunchIdeas #DeliciousDesserts

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Ingredients

For the Cinnamon Roll Dough:

4 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon instant yeast

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup whole milk, warmed (110°F)

1/4 cup unsalted butter, melted

2 large eggs

For the Raspberry Filling:

1 cup fresh raspberries (or frozen, thawed)

1/2 cup brown sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

1-2 tablespoons milk (as needed for consistency)

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Instructions

Prepare the Dough:

- In a large mixing bowl, combine the flour, granulated sugar, instant yeast, salt, and ground cinnamon. Whisk together until well combined.

- In another bowl, mix the warmed milk, melted butter, and eggs until smooth.

- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Place the kneaded dough into a greased bowl, cover with a clean towel, and let it rise in a warm area for about 1 hour, or until doubled in size.

Make the Raspberry Filling:

- In a medium saucepan over medium heat, combine the fresh raspberries, brown sugar, cornstarch, lemon juice, and vanilla. Stir gently and cook for about 5-7 minutes, until the mixture thickens slightly. Remove from heat and let cool.

Assemble the Cinnamon Rolls:

- Once the dough has risen, punch it down to release the air. Roll it out into a rectangle about 16x12 inches on a floured surface.

- Spread the raspberry filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side to form a log.

- Cut the log into 12 equal pieces and place them in a greased baking dish. Cover with a towel and let them rise for another 30 minutes.

Bake the Cinnamon Rolls:

- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown. Let them cool in the pan for about 10 minutes before applying the glaze.

Prepare the Lemon Glaze:

- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Add milk as needed to reach your desired consistency. The glaze should be thick but pourable.

Glaze the Rolls:

- Drizzle the lemon glaze over the warm cinnamon rolls, allowing it to soak into the swirls.

Serve and Enjoy:

- Serve warm, and enjoy the delightful combination of raspberries, cinnamon, and lemon!

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Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls