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Raspberry Cinnamon Rolls with Lemon Glaze

Raspberry Cinnamon Rolls with Lemon Glaze

Ingredients

Dough Ingredients:
1 cup warm milk (105-115°F)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
½ teaspoon salt
⅓ cup unsalted butter, melted
1 large egg
4 cups all-purpose flour, plus more for dusting
Raspberry Filling:
6 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 teaspoons ground cinnamon
1 cup fresh or frozen raspberries, roughly chopped
Lemon Glaze:
2 cups powdered sugar
4-6 tablespoons milk
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

1️⃣ PREPARE DOUGH: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes. Stir in salt, melted butter, and egg. Gradually add flour, mixing until a dough forms.
2️⃣ KNEAD DOUGH: Turn dough out onto a floured surface and knead for 5-7 minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for 1-1.5 hours.
3️⃣ PREPARE FILLING: Cream together the softened butter, sugar, and cinnamon for the filling.
4️⃣ ASSEMBLE ROLLS: On a lightly floured surface, roll dough into a 15×9 inch rectangle. Spread with cinnamon-sugar mixture. Sprinkle with chopped raspberries.
5️⃣ ROLL UP AND CUT: Starting at the long edge, roll up the dough tightly. Cut into 1-inch slices.
6️⃣ BAKE ROLLS: Place rolls in a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 25-30 minutes.
7️⃣ PREPARE LEMON GLAZE: While rolls are baking, whisk together powdered sugar, milk, lemon juice, and lemon zest.
8️⃣ GLAZE ROLLS: Let the buns cool for some times and now drizzle lemon galze over the cooked rolls.
  • Author: Sophia