Step-by-step instructions
- In a large bowl, dissolve the active dry yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.
- Add the granulated sugar, melted butter, salt, eggs, and all-purpose flour to the yeast mixture. Stir everything together until a dough forms.
- Knead the dough on a floured surface for roughly 8 minutes until it’s smooth and elastic.
- Place the kneaded dough into a greased bowl. Cover it with a clean towel and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C) while the dough rises.
- Roll the dough out into a 16×12-inch rectangle on a floured surface.
- Spread the softened butter evenly over the dough surface.
- In a small bowl, combine the sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Distribute the fresh raspberries evenly on top of the cinnamon-sugar layer.
- Starting from the long edge, roll the dough tightly into a log. Cut this log into 12 equal slices.
- Arrange the rolls in a greased 9×13-inch baking dish, cover with a towel, and let them rise for another 30 minutes.
- Bake the rolls for 25-30 minutes, or until they turn a lovely golden brown and are fully cooked through.
- Meanwhile, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest. If the mixture is too thick, add milk 1 tablespoon at a time until your desired consistency is reached.
- Drizzle the lemon glaze over the warm rolls just before serving.
Best ways to enjoy it
These Raspberry Cinnamon Rolls are perfect on their own but can be paired beautifully with a variety of accompaniments. Consider serving them alongside fresh fruit, a dollop of whipped cream, or a cup of rich coffee to enhance the flavors. A light fruit salad can make a refreshing side, while a scoop of vanilla ice cream makes for a decadent dessert twist.
Storage and reheating tips
To keep your leftover Raspberry Cinnamon Rolls fresh, store them in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them; just make sure to wrap each roll tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy one, simply thaw at room temperature and warm in the oven (or microwave) for a few seconds until heated through.
Helpful cooking tips
Here are a few pro tips to make sure your Raspberry Cinnamon Rolls turn out perfect every time:
- Make sure your milk is warm but not hot—it should feel like a warm bath, around 110°F (45°C). This helps activate the yeast.
- Knead the dough well! Proper kneading helps create that airy, fluffy texture you want in your rolls.
- If you’re not a fan of raspberries, feel free to substitute with blueberries or strawberries—just adjust the sweetness if needed.
Creative twists
Looking for variations? You can easily adapt this recipe to suit your taste:
- Try adding chocolate chips for a decadent chocolate-raspberry combo.
- For a nutty flavor, consider sprinkling chopped walnuts or pecans into the filling.
- If you’d like a seasonal twist, swap the raspberries for diced apples or pumpkin spice for a cozy fall treat.
FAQs
What is the prep time for Raspberry Cinnamon Rolls?
The total prep time for these delicious rolls, including rising time, is about 2 hours. However, most of that time is hands-off while the dough rises.
Can I use frozen raspberries?
Absolutely! Frozen raspberries work just as well. Just be sure to thaw and drain them to avoid excess moisture.
How do I keep my rolls fresh longer?
Store your rolls in an airtight container at room temperature for a couple of days. For longer storage, freeze them as described previously.
Now you’re ready to dive into the wonderful world of baking these Raspberry Cinnamon Rolls with Lemon Glaze! Enjoy the delightful blend of flavors and the warmth they bring to any breakfast table.
