Step-by-step instructions
- Begin by dissolving the yeast in warm milk in a large bowl. Allow it to sit for about 5 minutes until it becomes frothy.
- Add the sugar, melted butter, salt, eggs, and flour to the yeast mixture, mixing until a dough forms.
- Turn the dough out onto a floured surface and knead for about 8 minutes until it’s smooth and elastic.
- Transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm environment for roughly 1 hour or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll the dough out to form a 16×12-inch rectangle.
- Evenly spread the softened butter over the dough.
- In a small bowl, mix together the sugar and cinnamon, then sprinkle it evenly onto the buttered surface.
- Distribute the fresh raspberries over the cinnamon-sugar layer.
- Starting from the long edge, roll the dough tightly to form a log and cut it into 12 equal slices.
- Arrange the rolls in a greased 9×13-inch baking dish, cover them, and let rise again for 30 minutes.
- Bake the rolls for 25-30 minutes until they are golden brown.
- Meanwhile, whisk the powdered sugar, lemon juice, and lemon zest together for the glaze. If needed, add milk for your desired consistency.
- Drizzle the lemon glaze lovingly over the warm rolls before serving.
How to serve raspberry cinnamon rolls with lemon glaze
When it comes to serving these delightful rolls, there are several ways to elevate your presentation. Try plating them on a beautiful serving dish or even a rustic wooden board for a homely touch. Pair them with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for dessert. They also go perfectly with a hot cup of tea or fresh coffee for a cozy brunch setting.
Keeping leftovers fresh
To store your raspberry cinnamon rolls, let them cool completely, then separate them into an airtight container. They can be kept in the refrigerator for up to 3 days, or you can freeze them for longer storage — just wrap them tightly in plastic wrap and foil. Reheat them briefly in the microwave or toaster oven to restore their gooey goodness.
Helpful cooking tips
- Ensure your milk is warm but not too hot (110°F/45°C is ideal) to activate the yeast effectively.
- For fluffier rolls, give them extra time to rise; patience is essential in bread-making!
- If you’re in a pinch, substitute the fresh raspberries with frozen ones, but be sure to increase the baking time slightly as they’ll retain more moisture.
Creative twists
Feel free to get creative with this recipe! Try using other berries like blueberries or blackberries, or adding nuts like pecans for a crunchy contrast. You could even infuse the glaze with other citrus flavors, such as lime or orange, to switch things up!
Common questions
What dough consistency should I aim for?
You want the dough to be soft but not too sticky; it should spring back when poked gently.
Can I use non-dairy milk?
Absolutely! Almond milk or oat milk can work well as substitutes for whole milk in this recipe.
How do I know when my rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped. Additionally, an internal temperature of about 190°F (88°C) will ensure they’re fully cooked.
With this guide to raspberry cinnamon rolls with lemon glaze, you’ll master a recipe that not only pleases the palate but also warms the heart. Enjoy the baking process and, more importantly, the delicious results!
