Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm whole milk
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh raspberries
- 1 tablespoon grated lemon zest
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- For the Filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
Instructions
- In a small bowl, combine warm milk and a teaspoon of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until frothy to activate the yeast.
- In a large bowl, mix remaining sugar, salt, and flour. Add the activated yeast mixture, melted butter, and eggs. Knead until the dough is smooth and elastic, about 5–7 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Mix brown sugar and cinnamon in a small bowl. Gently fold in raspberries and lemon zest, avoiding crushing berries. Set aside.
- Roll the risen dough into a rectangle about 16×12 inches on a floured surface. Spread softened butter over the dough, then sprinkle with cinnamon-sugar. Distribute the raspberry-lemon mixture evenly over the top.
- Carefully roll the dough from the long edge into a tight log. Slice into 12 equal pieces and place in a greased baking dish.
- Cover and let rise for about 30 minutes, then preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden.
- Mix powdered sugar and lemon juice to make the glaze. Drizzle over warm cinnamon rolls and serve immediately for maximum flavor.
Notes
- Use fresh raspberries for the best flavor, but frozen can be used if thawed and drained well.
- Ensure proper rising for fluffy texture—patience is key.
- Reheat leftovers gently in the microwave for 15-20 seconds.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 330 Kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg