Step-by-step instructions
Make the dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms. Knead for 6-8 minutes until smooth and elastic. Cover the bowl and let it rise in a warm area for about 1 hour or until it doubles in size.
Prepare the filling: In a small bowl, mix the granulated sugar, cornstarch, and cinnamon.
Roll out the dough: After the dough has risen, roll it out into a 12×18-inch rectangle on a lightly floured surface. Spread the raspberries evenly across this rectangle and sprinkle the sugar mixture over the top.
Shape the rolls: Roll the dough tightly into a log, starting from the long edge. Slice the log into 12 even rolls and place them in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown.
Make the glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the milk for desired consistency.
Serve: Once the rolls are out of the oven, drizzle the glaze over them while they are still warm. Enjoy!
Best ways to enjoy it
These Raspberry Cinnamon Rolls are best enjoyed warm, perhaps with a cup of coffee or tea. They also make a delightful centerpiece for a brunch table. For added flair, consider serving them with a side of whipped cream, clotted cream, or even a scoop of vanilla ice cream for dessert. You could also share some with family and friends, ensuring everyone experiences the joy of these sweet rolls!
Keeping leftovers fresh
If you happen to have any leftovers (which is rare, I assure you!), store the rolls in an airtight container at room temperature for up to 2 days. To keep them fresher longer, you can also refrigerate them, but just know that this may alter the dough’s texture. For long-term storage, freeze the cinnamon rolls after they’ve cooled completely; simply place them in a resealable freezer bag. Thaw and reheat in the oven for a warm treat anytime.
Pro chef tips
- Kneading: Ensure you knead the dough thoroughly; this is crucial for developing gluten and creating a soft texture.
- Raspberry Handling: If using fresh raspberries, be gentle to avoid crushing them.
- Glaze Adjustment: If your glaze is too thick, adjust it with a bit more milk for a smoother consistency, allowing it to pour easily over the rolls.
Creative twists
Feel like experimenting? Try adding chocolate chips or nuts, like pecans or walnuts, into the filling for added texture. A dash of almond extract will lend a lovely undertone, while swapping in cream cheese for the glaze can give it a richer flavor. These Raspberry Cinnamon Rolls can easily be tailored to fit your preferences.
Common questions
How long does it take to make these rolls?
The total time from start to finish is about 2 to 2.5 hours, primarily due to rising times.
Can I use frozen raspberries?
Absolutely! Just thaw and drain them before using them in the recipe.
How should leftovers be stored?
Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage. When reheating, you may want to cover them with foil to prevent over-browning.
Is there a vegan version?
Yes! You can substitute milk with almond or soy milk, use vegan butter, and replace eggs with a flaxseed mixture or applesauce.
Enjoy your baking adventure with these Raspberry Cinnamon Rolls with Lemon Glaze – they might just become your new favorite treat!
