Description
Fluffy cinnamon rolls swirled with fresh raspberries and topped with a zesty lemon glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- In another bowl, combine the melted butter, milk, and vanilla extract. Stir until combined, then pour this warm mixture into the dry ingredients.
- Gently mix until just combined, avoiding overmixing.
- Turn the dough onto a lightly floured surface and roll it out into a large rectangle, about ¼ inch thick.
- Spread a thin layer of butter over the dough, evenly sprinkle cinnamon, and scatter fresh raspberries across the surface.
- Roll up the dough tightly from one end to the other, and slice into rolls, approximately 1 inch thick.
- Place them in a greased 9×13-inch baking dish.
- Bake for 20-25 minutes, or until golden brown.
- Meanwhile, whisk together powdered sugar, lemon juice, and lemon zest until smooth for the glaze.
- Drizzle the glaze over warm rolls before serving.
Notes
For a thicker glaze, allow rolls to cool slightly before drizzling. Can be made ahead and baked fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cinnamon rolls, raspberry, breakfast, brunch, dessert