Raspberry Rolls with Lemon Glaze

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

Raspberry Rolls with Lemon Glaze are a fresh and fruity twist on the classic cinnamon roll, featuring a fluffy dough filled with juicy raspberries and topped with a tangy lemon glaze. These rolls are perfect for breakfast, brunch, or as a sweet treat any time of day. The combination of sweet raspberries and zesty lemon glaze makes these rolls both refreshing and indulgent.

Ingredients

For the Dough:

• 3/4 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon zest

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Prepare the Dough

• Activate the Yeast: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir and let it sit for 5-10 minutes until foamy.
• Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, and yeast mixture. Mix until a dough forms.
• Knead: Knead the dough on a floured surface for about 5-6 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 4-5 minutes.
• First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

2. Make the Raspberry Filling

• In a medium bowl, combine the raspberries, granulated sugar, cornstarch, and lemon zest. Gently mix to coat the raspberries.

3. Assemble the Rolls

• Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12×18 inches.
• Spread the Filling: Spread the raspberry filling evenly over the dough, leaving a small border around the edges to prevent spillage when rolling.
• Roll the Dough: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
• Second Rise: Place the rolls in a greased 9×13-inch baking dish. Cover with a kitchen towel and let them rise for 30-45 minutes, or until puffy.

4. Bake the Rolls

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. If the tops are browning too quickly, cover loosely with aluminum foil during the last 10 minutes.

5. Make the Lemon Glaze

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice for a thinner glaze, or more powdered sugar for a thicker consistency.

6. Glaze the Rolls

• Once the rolls are out of the oven, let them cool for about 10 minutes. Drizzle the lemon glaze over the warm rolls and serve.

Cooking Notes

• Dough Rising: Make sure your milk is warm (not hot) to activate the yeast properly—about 110°F. If the milk is too hot, it can kill the yeast.
• Raspberry Filling: You can use fresh or frozen raspberries. If using frozen, there’s no need to thaw them first.
• Rolling Tip: When rolling the dough, try to keep it tight to ensure the filling stays intact. If the dough is too sticky, sprinkle it lightly with flour.

Variations

• Mixed Berry Rolls: Replace some of the raspberries with blueberries or blackberries for a mixed berry twist.
• Cream Cheese Frosting: Instead of lemon glaze, top the rolls with cream cheese frosting for a richer flavor.
• Almond Raspberry Rolls: Add 1/4 cup of sliced almonds to the filling and a bit of almond extract to the glaze for a nutty twist.

Frequently Asked Questions (FAQs)

Can I make the raspberry rolls ahead of time?

Yes! You can prepare the rolls up to the second rise, cover them tightly with plastic wrap, and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

How do I store leftover raspberry rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the microwave for 15-20 seconds before serving.

Can I freeze these raspberry rolls?

Yes, these rolls can be frozen. Wrap them tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator overnight and warm them in the oven at 350°F for about 10 minutes.

What can I serve with raspberry rolls?

These rolls are delicious on their own, but they also go well with a cup of coffee or tea. They can be served as part of a breakfast spread with scrambled eggs, bacon, and fresh fruit.

Can I use other fruits instead of raspberries?

Absolutely! You can use strawberries, blueberries, or blackberries, or even make a combination of berries for the filling.

Raspberry Rolls with Lemon Glaze are a delightful and fruity take on the classic cinnamon roll, with a sweet raspberry filling and a bright lemon glaze. These fluffy rolls are perfect for breakfast, brunch, or a sweet treat any time of day. The combination of raspberries and lemon creates a refreshing, tangy sweetness that everyone will love.

Try these rolls for your next special breakfast or brunch, and enjoy the delicious flavor of fresh berries and citrus!

Let me know if you need more variations or additional tips for this recipe!