Raspberry Cinnamon Rolls with Lemon Glaze
Delightful raspberry cinnamon rolls swirled with fresh raspberries and drizzled with zesty lemon glaze.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 3/4 cup milk
- 1 egg
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C).
- Combine dry ingredients in a bowl: flour, granulated sugar, salt, baking powder, and ground cinnamon.
- Incorporate wet ingredients: Add softened butter, milk, and egg into the dry mixture and stir.
- Prepare the dough on a floured surface, rolling it to about 1/2 inch thick and spreading raspberries over it.
- Roll the dough into a log and slice into 1-inch pieces.
- Bake the rolls in a greased baking dish for 20-25 minutes.
- Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the warm rolls and serve immediately.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven for best flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/raspberry-cinnamon-rolls-lemon-glaze/