Raspberry Cinnamon Rolls with Lemon Glaze

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Deliciously soft cinnamon rolls filled with raspberry jam and topped with a tangy lemon glaze. Perfect for breakfast or dessert!

Ingredients:

For the dough:

  • 1 cup warm milk (105-115°F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 cups all-purpose flour

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup seedless raspberry jam

For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Step-by-Step Instructions:

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5 minutes, or until foamy.
  2. In a large bowl, whisk together the remaining sugar, egg, melted butter, salt, and yeast mixture. Gradually add the flour, mixing until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
  4. In a small bowl, cream together the butter, granulated sugar, brown sugar, cinnamon, and nutmeg.
  5. On a lightly floured surface, roll out the dough into a 12×18 inch rectangle. Spread the filling evenly over the dough.
  6. Roll up the dough tightly, starting from the long side. Cut into 12 equal slices.
  7. Place the cinnamon rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30 minutes.
  8. Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
  9. While the cinnamon rolls are baking, whisk together the powdered sugar and lemon juice to make the glaze.
  10. Drizzle the glaze over the cooled cinnamon rolls. Serve warm and enjoy!

Additional Tips:

  • For extra raspberry flavor, consider adding a layer of fresh raspberries between the dough and filling.
  • Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.

FAQs About Raspberry Cinnamon Rolls:

  1. Can I make the dough ahead of time?
    Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling out.
  2. Can I use frozen raspberries instead of jam?
    Yes, but make sure to thaw and drain them well to avoid excess moisture.
  3. What can I substitute for the lemon juice in the glaze?
    You can use milk or cream for a sweeter glaze.
  4. How do I store the cinnamon rolls?
    Keep them in an airtight container at room temperature or refrigerate for longer freshness.
  5. Can I freeze these cinnamon rolls?
    Yes, you can freeze the unbaked rolls. Allow them to rise and bake directly from frozen, adding a few extra minutes to the baking time.

Nutritional Information (per roll):

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 38g
  • Sugar: 12g
  • Protein: 4g

These Raspberry Cinnamon Rolls with Lemon Glaze are a delightful treat that combines fruity sweetness with a tangy finish. Perfect for sharing with family and friends, enjoy these fluffy rolls warm out of the oven!

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