Raspberry Cinnamon Rolls with Lemon Glaze

Indulge in these delectable raspberry cinnamon rolls topped with a tangy lemon glaze. Perfect for breakfast or as a sweet treat, this recipe combines the warmth of cinnamon with the tartness of raspberries for a delightful flavor combination.

Ingredients

For the Dough:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup warm milk (110°F)
• 1/4 cup melted butter
• 2 large eggs

For the Filling:

• 1 cup fresh or frozen raspberries (thawed if frozen)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk (adjust for consistency)

Instructions

1. Make the Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Prepare the Filling: In a small bowl, mix sugar, cornstarch, and cinnamon. Roll the dough into a 12×18-inch rectangle. Spread the raspberries evenly across the surface and sprinkle the sugar mixture over the top.
3. Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 even rolls and place them in a greased 9×13-inch baking dish. Cover the rolls and let them rise for another 30 minutes.
4. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
5. Make the Glaze: In a small bowl, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the warm rolls before serving.