Ingredients
Scale
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (110°F)
- ½ cup unsalted butter, melted (plus more for spreading)
- 2 tsp cinnamon powder
- 1 cup fresh raspberries (or thawed frozen raspberries)
- Zest of 1 lemon
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
Instructions
- In a large bowl, combine warm milk and sugar. Sprinkle yeast over it; let sit until foamy (5-10 minutes).
- Mix in flour and melted butter until combined. Knead on a floured surface for about 8 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Combine softened butter, sugar, cinnamon, and raspberries in a bowl for the filling.
- Roll out dough to a rectangle (1/4 inch thick) and spread the filling evenly over it.
- Roll dough tightly from one long side into a log. Slice into even pieces (about 1 to 1.5 inches).
- Place rolls in a greased baking dish, cover, and let rest for another 30 minutes. Bake at 375°F for 25-30 minutes until golden brown.
- Whisk together powdered sugar, lemon juice, and zest until smooth; drizzle over cooled rolls.
Notes
- For added flavor, consider mixing in nuts or chocolate chips with the filling.
- Use fresh raspberries for the best taste; if using frozen, thaw and drain excess moisture before adding
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg