Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is alive and ready to work its magic.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the melted butter, egg, and vanilla extract. Add the foamy yeast mixture to the wet ingredients and stir to combine.0.25 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.3 cups all-purpose flour, 0.5 teaspoon salt
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-8 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.3 cups all-purpose flour
- Lightly grease a clean bowl with oil or butter. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the raspberry filling. In a medium bowl, cream together the softened butter and packed light brown sugar until well combined. Gently stir in the mashed raspberries and ground cinnamon until everything is evenly distributed. The goal is a thick, spreadable paste.0.5 cup unsalted butter, 0.5 cup light brown sugar, 1 cup fresh or frozen raspberries, 1 tablespoon ground cinnamon
- Once the dough has doubled, punch it down to release the air. Turn the dough onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Spread the raspberry filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges. Then, starting from the long edge opposite the unfrosted one, tightly roll up the dough.3 cups all-purpose flour
- Using a sharp knife or dental floss (for cleaner cuts), slice the rolled dough into 12 equal cinnamon rolls. Place the sliced rolls, cut-side down, into a greased 9x13 inch baking dish, ensuring they have a little space between them as they will expand.
- Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they appear puffy.
- Preheat your oven to 375°F (190°C). Bake the raspberry cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
- As the rolls are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable. Add more lemon juice a teaspoon at a time if a thinner glaze is desired, or more powdered sugar if a thicker glaze is preferred.1.5 cups powdered sugar, 2-3 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes before drizzling generously with the lemon glaze. Serve warm and enjoy the incredible combination of tangy lemon and sweet raspberries!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Reheat in the microwave for 15-30 seconds or in a toaster oven at 300°F for 5 minutes. Can be frozen unfrosted for 2-3 months.
