Fluffy Raspberry Cinnamon Rolls: A Delightful Twist on a Classic
Cinnamon rolls are a beloved classic, but when you add fresh raspberries and a zesty lemon glaze, they become something truly special. These Fluffy Raspberry Cinnamon Rolls are soft, sweet, and bursting with fruity flavor. Perfect for breakfast, brunch, or a sweet treat any time of day, these rolls are sure to impress with their vibrant taste and beautiful presentation.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups milk, lukewarm
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
For the Raspberry Filling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Directions
1. Mix the Dry Ingredients:
In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Stir until the ingredients are well mixed.
2. Prepare the Wet Ingredients:
In a separate bowl, whisk together 1 1/4 cups of lukewarm milk, 1/4 cup plus 1 tablespoon of melted unsalted butter, 1 tablespoon of vegetable oil, and 2 large eggs. Ensure the mixture is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. The dough should be slightly sticky but manageable.
4. Knead the Dough:
Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. This step is essential for developing the dough’s structure and ensuring the rolls are soft and fluffy.
5. First Rise:
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, which should take about 1 hour.
6. Prepare the Raspberry Filling:
While the dough is rising, prepare the filling. In a small bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Gently toss 1 cup of fresh raspberries in the cinnamon-sugar mixture, ensuring they are evenly coated.
7. Shape the Rolls:
Once the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough, making sure to cover the entire surface.
Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices using a sharp knife or dental floss for clean cuts.
8. Second Rise:
Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover the pan and let the rolls rise for an additional 30 minutes, or until they become puffy.
9. Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C).
10. Bake the Rolls:
Place the baking pan in the preheated oven and bake the rolls for 25 minutes, or until they turn golden brown. The rolls should be soft in the center but fully cooked through.
11. Make the Lemon Glaze:
While the rolls are baking, prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract. If the glaze is too thick, add a bit more lemon juice to reach your desired consistency.
12. Glaze and Serve:
Once the rolls are baked, remove them from the oven and allow them to cool for about 10 minutes. Drizzle the lemon glaze generously over the warm rolls. Serve immediately and enjoy the combination of sweet raspberries and tart lemon in every bite.
Serving Suggestions
These Raspberry Cinnamon Rolls are best enjoyed warm, straight from the oven. Pair them with a hot cup of coffee or tea for a delightful breakfast or afternoon treat. They also make a great addition to a brunch spread or as a sweet surprise for a special occasion.
Final Thoughts
These Fluffy Raspberry Cinnamon Rolls offer a delicious twist on a traditional favorite. The combination of the soft, pillowy dough with the sweet-tart raspberry filling and the bright, citrusy glaze creates a truly irresistible treat. Whether you’re baking for family, friends, or just yourself, these rolls are sure to be a hit.
Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 50 minutes
Servings: 12 rolls
Calories: 330 kcal
I hope you enjoy baking and devouring these delicious Raspberry Cinnamon Rolls! If you give the recipe a try, please share your thoughts in the comments below. Don’t forget to snap a photo and tag me on social media—I’d love to see how your rolls turn out!
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Raspberry Cinnamon Rolls
- Total Time: 1 hour 50 minutes
- Yield: 12 1x
Description
These Raspberry Cinnamon Rolls are the ultimate treat for those who love the combination of sweet, tart, and spice. The soft, fluffy dough is rolled with a mixture of fresh raspberries and cinnamon sugar, creating a delightful swirl of flavors in every bite. The rolls are then baked to golden perfection and finished with a drizzle of tangy lemon glaze, which perfectly complements the sweet raspberry filling.
Ingredients
Fluffy Raspberry Cinnamon Swirls
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
1 1/4 cups milk, lukewarm
1/4 cup + 1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
2 large eggs
For the Raspberry Filling
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 cup fresh raspberries
For the Lemon Glaze
1 cup powdered sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
Instructions
Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup fresh raspberries in the cinnamon-sugar mixture.
Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
Preheat Oven: Heat the oven to 375°F (190°C).
Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 330