Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup fresh raspberries or frozen raspberries (thawed)
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon (optional)
Instructions
- Activate the yeast by warming the milk to about 110°F (43°C), adding a teaspoon of sugar and sprinkling yeast over it. Let sit for 5-10 minutes until frothy.
- In a mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg, mixing until a soft dough forms. Knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
- Mix brown sugar, cinnamon, and raspberries in a small bowl, gently mashing some for texture.
- Roll out the dough into a rectangle, spread raspberry mixture over it, roll tightly, and cut into 1-inch slices. Place in a greased baking dish.
- Let rolls rise again for 30-45 minutes. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Let cool slightly, then prepare the lemon glaze by whisking together powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
Notes
- For best flavor, use fresh raspberries; frozen can be used if thawed and drained.
- Ensure milk is warm but not hot for proper yeast activation.
- Watch for golden edges while baking to prevent drying out.
- Adjust lemon glaze thickness as desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg