These Raspberry Rolls with Lemon Glaze are a sweet and tangy twist on classic cinnamon rolls. Soft, fluffy dough is filled with a sweet raspberry filling and topped with a bright lemon glaze for a delightful breakfast or dessert treat. Perfect for special occasions or just a cozy weekend morning, these rolls are sure to impress everyone at the table.
Table of Contents
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup warm water (110°F/45°C)
For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
Step 1: Prepare the Dough
- In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.
- Add the yeast mixture, milk, melted butter, and eggs to the flour mixture. Stir until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 2: Make the Raspberry Filling
- In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
- Remove from heat and let the filling cool completely.
Step 3: Assemble the Rolls
- Once the dough has risen, punch it down and transfer it to a lightly floured surface.
- Roll the dough out into a large rectangle, about 16×12 inches in size.
- Spread the cooled raspberry filling evenly over the dough, leaving a 1/2-inch border around the edges.
- Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.
- Cover the rolls with a damp cloth and let them rise for an additional 30-45 minutes, or until puffy.
Step 4: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and let them cool slightly.
Step 5: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth.
- Drizzle the glaze over the warm rolls.
Step 6: Serve
- Serve the raspberry rolls warm, and enjoy the bright flavors of raspberry and lemon!
Cooking Tips & Notes
- Raspberry Filling: Make sure to let the raspberry filling cool completely before spreading it on the dough to prevent the dough from becoming too wet.
- Rolling the Dough: Rolling the dough tightly helps keep the filling from leaking out during baking. Use a sharp knife or dental floss to slice the rolls cleanly.
- Rising Time: Be patient during the rising times, as this will help ensure that your rolls are soft and fluffy.
Variations
- Mixed Berry Rolls: Use a mixture of raspberries, blueberries, and blackberries for a mixed berry filling.
- Cream Cheese Frosting: Replace the lemon glaze with a cream cheese frosting for a richer topping.
- Almond Flavor: Add 1/2 teaspoon of almond extract to the raspberry filling for a hint of almond flavor.
- Orange Glaze: Substitute the lemon juice and zest with orange juice and zest for a citrusy twist.
Frequently Asked Questions (FAQs)
1. Can I Make These Rolls Ahead of Time?
Yes! You can prepare the rolls up to the second rise and store them in the refrigerator overnight. When ready to bake, let them come to room temperature and rise until puffy before baking.
2. How Do I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also store them in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving.
3. Can I Freeze Raspberry Rolls?
Yes, you can freeze the baked rolls. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
4. Can I Use Frozen Raspberries?
Absolutely! You can use frozen raspberries for the filling. Just make sure to thaw them and drain any excess liquid before cooking the filling.
Raspberry Rolls with Lemon Glaze are a delightful combination of sweet and tangy flavors that are perfect for any occasion. The soft, fluffy dough paired with the bright raspberry filling and zesty lemon glaze makes these rolls irresistible. Whether you’re serving them for a special breakfast or as a sweet treat, they’re sure to be a hit. Give this recipe a try, and enjoy the delicious taste of homemade raspberry rolls!
