Raspberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
2 teaspoons instant yeast
04 -
1 teaspoon salt
05 -
1 1/4 cups lukewarm milk
06 -
1/4 cup + 1 tablespoon unsalted butter, melted
07 -
1 tablespoon vegetable oil
08 -
2 large eggs
→ Raspberry Filling
09 -
1/2 cup granulated sugar
10 -
2 teaspoons ground cinnamon
11 -
1 cup fresh raspberries, finely chopped
→ Lemon Glaze
12 -
1 cup powdered sugar
13 -
1 tablespoon fresh lemon juice
14 -
Zest of 1 lemon
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, combine the flour, sugar, instant yeast, and salt.
02 -
In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs.
03 -
Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
04 -
Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
05 -
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.
06 -
Mix the granulated sugar with ground cinnamon in a small bowl. Gently toss the minced fresh raspberries in the cinnamon-sugar mixture.
07 -
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.
08 -
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.
09 -
Heat the oven to 190°C (375°F).
10 -
Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
11 -
While the rolls bake, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Adjust consistency with additional lemon juice if needed.
12 -
Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.
# Notes:
01 -
These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.