Description
Soft, sweet rolls bursting with fresh raspberries and a warm cinnamon filling, drizzled with a zesty lemon glaze.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries, finely chopped
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Combine the dry ingredients: In a large bowl, mix flour, sugar, yeast, and salt.
- Whisk the wet ingredients: In another bowl, whisk milk, butter, oil, and eggs.
- Mix wet and dry ingredients: Gradually add the wet mixture to dry ingredients and stir until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth.
- Let the dough rise: Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Prepare the raspberry filling: Mix filling ingredients (sugar, cinnamon, raspberries) in a bowl.
- Roll out the dough: Roll the risen dough into a rectangle and spread the raspberry mixture.
- Roll and cut the dough: Roll tightly and cut into 12 equal slices.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Bake to perfection: Bake for about 25 minutes until golden brown.
- Drizzle the glaze: Mix glaze ingredients and drizzle over warm rolls.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg